Empanadas

AuthorVeggie Fest TeamRating

Empanadas

CategoryCuisineDietsYield4 Servings

Violeta Patino prepared these authentic Empanadas at our April 20th, 2019 cooking demo, held at the Science of Spirituality Meditation Center in Lisle, Illinois. A specialty from Guanajuato, Mexico but originating in Spain, these savory pies are a flaky, vegan treat.

Ingredients

 2 cups corn flour (masa)
 1 tablespoon salt
 1 ½ cups warm water
 ¾ cup coconut oil
Filling
 1 cup dehydrated soy chorizo
 2 medium potatoes, peeled and cubed
 1 tablespoon coconut oil
 1 tablespoon garlic powder
 1 tablespoon onion powder
 1 tablespoon brewer’s or nutritional yeast
 Oil for deep frying (sunflower or coconut)
Salsa Verde
 1 cup chopped parsley
 1 cup chopped cilantro
 3 cloves garlic
 1 to 2 serrano chilies, seeded
 ¼ cup olive oil
 ½ avocado
 salt to taste

Instructions

Prepare the dough
1

Mix masa, salt, water, and coconut oil. Knead for about 8 minutes.

2

Cover dough with a wet towel while preparing the filling.

Prepare the filling
3

Soak soy chorizo ​​in 2 cups of water for 15 minutes, drain, set aside.

4

To make the vegan cheese, boil potatoes until they are well cooked. Drain. In a food processor, combine cooked potatoes with oil, garlic powder, onion powder, and brewer’s yeast. Process until sticky, with consistency of mozzarella cheese, about 4 to 5 minutes, scraping down sides of bowl. Set aside.

Make the empanadas
5

Using your hands, roll dough into small balls. Flatten with a tortilla press (or a flat-bottomed bowl) to ¼-inch thickness. Place a tablespoon of soy chorizo and a tablespoon of vegan cheese on one side of the dough. Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed (or an empanada press).

6

Heat oil in a wok or deep fryer to 350 degrees F. Fry until golden brown, about 5 to 8 minutes.

7

Serve accompanied by a delicious and spicy salsa.

Note: Empanadas can also be baked in a 350-degree oven for 35 to 45 minutes. Brush with vegan butter before baking for a golden finish.

Salsa Verde
8

Combine all ingredients in a food processor until desired consistency.

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Ingredients

 2 cups corn flour (masa)
 1 tablespoon salt
 1 ½ cups warm water
 ¾ cup coconut oil
Filling
 1 cup dehydrated soy chorizo
 2 medium potatoes, peeled and cubed
 1 tablespoon coconut oil
 1 tablespoon garlic powder
 1 tablespoon onion powder
 1 tablespoon brewer's or nutritional yeast
 Oil for deep frying (sunflower or coconut)
Salsa Verde
 1 cup chopped parsley
 1 cup chopped cilantro
 3 cloves garlic
 1 to 2 serrano chilies, seeded
 ¼ cup olive oil
 ½ avocado
 salt to taste

Directions

Prepare the dough
1

Mix masa, salt, water, and coconut oil. Knead for about 8 minutes.

2

Cover dough with a wet towel while preparing the filling.

Prepare the filling
3

Soak soy chorizo ​​in 2 cups of water for 15 minutes, drain, set aside.

4

To make the vegan cheese, boil potatoes until they are well cooked. Drain. In a food processor, combine cooked potatoes with oil, garlic powder, onion powder, and brewer’s yeast. Process until sticky, with consistency of mozzarella cheese, about 4 to 5 minutes, scraping down sides of bowl. Set aside.

Make the empanadas
5

Using your hands, roll dough into small balls. Flatten with a tortilla press (or a flat-bottomed bowl) to ¼-inch thickness. Place a tablespoon of soy chorizo and a tablespoon of vegan cheese on one side of the dough. Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed (or an empanada press).

6

Heat oil in a wok or deep fryer to 350 degrees F. Fry until golden brown, about 5 to 8 minutes.

7

Serve accompanied by a delicious and spicy salsa.

Note: Empanadas can also be baked in a 350-degree oven for 35 to 45 minutes. Brush with vegan butter before baking for a golden finish.

Salsa Verde
8

Combine all ingredients in a food processor until desired consistency.

Empanadas