Vegan Empanadas #vegetarian #glutenfree

This veggie lover empanada formula is so easy to make, loaded with flavor and low in fat! "A clinical report demonstrated Mazola Corn Oil diminishes cholesterol 2x more than additional virgin olive oil.

They utilize essentially no different fixings, aside from sub out the chorizo with disintegrated tempeh, which is a sans cholesterol, high protein and high fiber soybean item. It's likewise very modest and delightful!

Empanadas are similarly as yummy heated as they are broiled, and you truly cut back on the measure of fat along these lines as well!

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INGREDIENTS
FOR THE DOUGH:

• 3 Cups Flour
• 1/2 Cup Vegan Butter (chilled and cubed)
• 1 Tsp Salt
• 1/2-3/4 Cup Water

FOR THE FILLING:

• 1/4-1/2 Cup Mazola Corn Oil
• 1/2 Onion
• 1 Pepper
• 4 oz. Tempeh
• 1 Potato
• 2 Cloves Garlic
• 1 Tsp Smoked Paprika
• 2 Tsp Dried Thyme
• 1/2 Tsp Cumin
• Salt/Pepper to taste

INSTRUCTIONS

1. Add flour and salt to a large bowl and mix well, add chilled and cubed vegan butter and cut it into the flour with a pastry cutter or a fork until the texture is a bit sandy.
2. Add water, starting with 1/2 cup and adding as little as possible to form it into a ball of dough.
3. Let it rest in the fridge while you prepare the filling.
4. In a large pan over medium heat, add 2 tablespoons of Mazola corn oil and cook the chopped onion and minced garlic for 5 minutes or until fragrant and translucent.
5. Add crumbled tempeh, chopped pepper, diced potato, and spices and cook until pepper and potato are soft.
6. Remove from heat and allow to cool a bit while you prepare the empanada dough.
7. Preheat oven to 400 degrees and lay your dough down on a floured flat surface. Cut the dough in half and roll out until it's thin but still sturdy, cut roughly 4 inch circles and place on a baking tray covered with parchment paper.
8. Repeat with remaining dough. Scoop roughly 2 tablespoon amounts of filling into the center of each circle, lightly wet all edges and squeeze together. Use a fork to seal them as well.
9. Lightly brush all empanadas with 2-4 tablespoons corn oil and bake for 10-15 minutes - broil for the last minute or so until it browns nicely.

For more detail : bit.ly/2lRSFr2

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