Makes 12 medium empanadas
Filling
Ingredients
2 tbsp olive oil
1 medium onion, finely diced
1 small red pepper, finely diced
3 garlic cloves, minced
250 g vegan mince, soy mince, or finely chopped mushrooms/lentils
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp cinnamon or allspice, optional but excellent
1 tbsp soy sauce
1 tsp balsamic vinegar or red wine vinegar
80 ml vegetable stock
40 g green olives, finely chopped
30 g raisins, finely chopped, optional but very traditional
1 tbsp chopped parsley or coriander
Salt and black pepper
Optional: pinch of chilli flakes
Method
Heat olive oil in a pan over medium heat. Cook the onion and red pepper for 8–10 minutes until soft and lightly golden.
Add garlic and cook for 1 minute.
Add vegan mince or mushrooms/lentils. Fry until browned and any liquid has mostly evaporated.
Stir in tomato paste, paprika, cumin, oregano, cinnamon/allspice, soy sauce, vinegar, and stock.
Simmer until thick and glossy, about 5–8 minutes. The filling should be moist but not wet.
Stir in olives, raisins, and herbs. Taste aggressively: it should be slightly saltier and more intense than you think, because the pastry will mellow it.
Cool completely before filling.
Empanada dough
Ingredients
375 g plain flour
1 tsp salt
1/2 tsp baking powder
90 g vegan butter, cold and cubed
1 tbsp olive oil
150–170 ml cold water
1 tsp vinegar or lemon juice
Method
Mix flour, salt, and baking powder.
Rub in the vegan butter until the mixture looks like coarse breadcrumbs.
Add olive oil, vinegar, and most of the cold water. Mix until a dough forms.
Knead briefly, just until smooth. Do not overwork it.
Wrap and rest in the fridge for 30–60 minutes.
Assemble
Roll dough to about 2–3 mm thick.
Cut circles around 12–14 cm wide.
Add 1–2 tbsp cold filling to each circle.
Brush the edge lightly with water.
Fold over and seal firmly.
Crimp with a fork or fold the edge into a rope-style empanada seal.
Chill the shaped empanadas for 20 minutes before baking.
Bake
For glossy golden empanadas:
Brush with:
2 tbsp soy milk
1 tsp maple syrup or agave
1 tsp olive oil
Pinch of turmeric, optional for colour
Bake at 200°C fan / 220°C conventional for 20–25 minutes, until deeply golden.
by andrewjohnhudson