These empanadas have a perfectly flaky dough with a herb infused vegan chorizo centre. These tasty and convenient Spanish turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.
Heat oil in pan on medium heat. Add 1.5 tbsp oil and roast vegan sausages until golden, empty into a bowl to add to mixture later. Re-heat pan with 2 tbsp oil and add asafoetida, paprika, turmeric and allow to cook for 1 mins. Add green peppers, fennel, corn and black eyes and allow to cook for 5-6 mins until softened. Add salsa, thyme, sage, Bragg’s, mushrooms and continue to cook for 5 mins. Add vegan sausage and cheddar cheese and continue to cook until mixture cooked through. Add salt and pepper to taste.
Sift the flour into a bowl. Stir in 1 teaspoon salt and the sugar. Blend the butter and shortening into the flour mixture with a pastry cutter, or with two knives, until well blended. Whisk the vegan egg replacer together. Add egg replacer into flour mixture. Add in 1/2 cup of the water at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more of the water as needed (you may need a few tablespoons extra of water) until the dough is smooth.
Cover the dough with plastic wrap and refrigerate for about one hour.
Make small 2.5inch balls with dough and roll it out into rounds or roll the whole dough out and using a round mold.
To assemble the empanadas, place a large spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed.
To seal the empanadas, fold the disc in half and seal the edges by pressing the dough with your fingers. You can also use a fork to help seal the edges, just press the top of the fork against the edges, use your fingers to twist the curl of the edges.
I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal batter and prevents the filling from leaking out.
Brush the empanadas with milk.
Bake 375F for 20 mins
Serve with salsa and sour cream.
Ingredients
Directions
Heat oil in pan on medium heat. Add 1.5 tbsp oil and roast vegan sausages until golden, empty into a bowl to add to mixture later. Re-heat pan with 2 tbsp oil and add asafoetida, paprika, turmeric and allow to cook for 1 mins. Add green peppers, fennel, corn and black eyes and allow to cook for 5-6 mins until softened. Add salsa, thyme, sage, Bragg’s, mushrooms and continue to cook for 5 mins. Add vegan sausage and cheddar cheese and continue to cook until mixture cooked through. Add salt and pepper to taste.
Sift the flour into a bowl. Stir in 1 teaspoon salt and the sugar. Blend the butter and shortening into the flour mixture with a pastry cutter, or with two knives, until well blended. Whisk the vegan egg replacer together. Add egg replacer into flour mixture. Add in 1/2 cup of the water at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more of the water as needed (you may need a few tablespoons extra of water) until the dough is smooth.
Cover the dough with plastic wrap and refrigerate for about one hour.
Make small 2.5inch balls with dough and roll it out into rounds or roll the whole dough out and using a round mold.
To assemble the empanadas, place a large spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed.
To seal the empanadas, fold the disc in half and seal the edges by pressing the dough with your fingers. You can also use a fork to help seal the edges, just press the top of the fork against the edges, use your fingers to twist the curl of the edges.
I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal batter and prevents the filling from leaking out.
Brush the empanadas with milk.
Bake 375F for 20 mins
Serve with salsa and sour cream.
