Vegan Empanadas

Instructions

1. Step 1

   Heat the oven to 200°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the flour with ⅝ tsp (4 gr) of the salt in a large mixing bowl.

   Ingredients used: 360.0 gr All-Purpose Flour, 4.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Add 5 tbsp (75 ml) of the olive oil and all the water. Mix, then knead briefly in the bowl until a smooth, cohesive dough forms.

   Timer: 5 min (fixed)

   Ingredients used: 75.0 ml Olive Oil, 150.0 ml Water

   Cookware: mixing bowl

4. Step 4

   Cover the dough and let it rest at room temperature.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Heat the remaining 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Red Bell Pepper, 1.0 piece Yellow Onion

   Cookware: skillet, wooden spoon

6. Step 6

   Add the garlic, cumin, smoked paprika, and black pepper. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 9.0 gr Garlic, 1.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 3.0 gr Smoked Paprika

   Cookware: skillet, wooden spoon

7. Step 7

   Stir in the black beans, corn, tomato paste, and remaining ⅜ tsp (2 gr) salt. Cook over medium heat, lightly crushing some beans, until the mixture is thick and no liquid pools in the skillet.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 150.0 gr Corn Kernels, 2.0 gr Salt, 30.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

8. Step 8

   Remove the skillet from the heat and stir in the cilantro and lime juice. Spread the filling out in the skillet and let it cool until no longer hot.

   Timer: 15 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 15.0 ml Lime Juice

   Cookware: skillet, wooden spoon

9. Step 9

   Divide the rested dough into 12 equal pieces. Roll each piece into a thin round about 15 cm wide, using the round cutter to trim it if needed.

   Timer: 12 min (fixed)

   Cookware: 10 cm round cutter, rolling pin

10. Step 10

    Divide the cooled filling among the dough rounds, placing it on one half of each and leaving a clear border. Fold each round into a half-moon, press out excess air, and crimp the edge firmly with a fork.

    Timer: 10 min (fixed)

    Cookware: fork

11. Step 11

    Arrange the empanadas on the prepared baking sheet and brush their tops with the plant milk.

    Timer: 3 min (fixed)

    Ingredients used: 30.0 ml Plant Milk

    Cookware: baking sheet, pastry brush

12. Step 12

    Bake at 200°C until the pastry is firm and deeply golden around the edges.

    Timer: 22 min (fixed)

    Cookware: baking sheet, oven

13. Step 13

    Let the empanadas cool on the baking sheet before serving.

    Timer: 5 min (fixed)

    Cookware: baking sheet