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How to Make Vegan Empanadas: A Delightful Culinary Journey

Empanadas are a beloved dish in many cultures, often filled with a variety of meats, cheeses, and vegetables. However, for those following a vegan lifestyle or simply looking to try something new, vegan empanadas can be just as delicious and satisfying. In this article, we will guide you through the process of making your own vegan empanadas from scratch.

Ingredients

For the Dough:

• 2 cups plain flour
• 1/2 teaspoon salt
• 1/2 cup vegetable oil (or a neutral oil like sunflower)
• 1/4 cup cold water (plus more as needed)

For the Filling:

The filling is where your imagination can run wild! Below is a simple yet flavourful filling, but feel free to customise it to your taste.

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (any colour)
• 1 cup mushrooms, diced
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh coriander (cilantro), chopped (optional)
• 1 tablespoon lime juice (optional)

Method

Step 1: Prepare the Dough

1. In a large bowl, combine the plain flour and salt. Make a well in the centre and pour in the vegetable oil. Use a fork or your fingers to mix the oil into the flour until it resembles coarse crumbs.
2. Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. You may need to add a little extra water if the dough seems too dry.
3. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic. Wrap it in cling film and let it rest in the fridge for at least 30 minutes. This will help to relax the gluten and make rolling easier.

Step 2: Prepare the Filling

1. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 3-4 minutes.
2. Add the bell pepper and mushrooms to the pan. Cook, stirring frequently, until the mushrooms have released their moisture and are browned, approximately 5-7 minutes.
3. Stir in the black beans, ground cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through. If using, add the fresh coriander and lime juice, and remove from heat. Allow to cool slightly.

Step 3: Assemble the Empanadas

1. Preheat your oven to 180°C (160°C for fan ovens) or 350°F.
2. Once the dough has rested, divide it into small balls, around the size of a golf ball. Roll each ball out on a floured surface into a thin circle (roughly 10-12 cm in diameter).
3. Place a generous tablespoon of filling on one half of the circle, making sure to leave a border around the edge. Fold the other half over the filling to create a semi-circle.
4. Press the edges together firmly to seal. For a decorative touch, you can crimp the edges with a fork or your fingers.
5. Place the empanadas on a baking tray lined with parchment paper. If desired, brush them lightly with a bit of olive oil for a golden finish.

Step 4: Bake

1. Bake the empanadas in the preheated oven for 25-30 minutes or until they are golden brown and crisp.
2. Once baked, remove them from the oven and allow them to cool on a wire rack for a few minutes before serving.

Serving Suggestions

Vegan empanadas can be enjoyed on their own or served with a variety of dipping sauces. Consider trying them with guacamole, salsa, or a dairy-free sour cream to enhance their flavour. These empanadas make for a fantastic party snack, a filling main course, or a delightful picnic treat.

Conclusion

Whipping up a batch of vegan empanadas is an enjoyable culinary adventure that allows you to explore flavours and textures while keeping your dish plant-based. With a simple dough and an endless array of filling possibilities, you can create a satisfying meal that caters to all dietary preferences. So roll up your sleeves, gather your ingredients, and let your creativity shine in the kitchen! Enjoy your delicious homemade vegan empanadas!

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