Tex Mex Empanadas
Ingredients
Crust
- 2 1/2 cups whole wheat flour
- 1/2 tsp salt
- 1/4 cup refined coconut oil
- 1/2-1 cup warm water
Filling
- 2 cups raw walnut halves
- 2 tbl taco seasoning
- 2 tbl red wine vinegar
- 1 tbl tamari
- 1 cup thawed frozen corn
- 1 cup black beans from can drained/rinsed
- 1 tbl vegan Worcestershire sauce
- 1/4 cup chopped cilantro
Preparation
In a food processor, combine flour and salt, add coconut oil, keep pulsing, scraping down sides to combine, slowly add water 1 tablespoon at a time, process on high, when combined it will form a ball and feel smooth. Cut dough in 4 equal pieces, wrap in a kitchen towel, let rest 30 minutes
Using your food processor again, pulse walnuts until crumbly and looks meaty with 1 tablespoon taco seasoning, 1 tablespoon red wine vinegar, 1/2 tablespoon tamari, 1/2 teaspoon salt, black pepper to taste
In a large sauté pan, over medium-high heat, heat neutral oil, add corn, black beans, the rest of the seasoning and vinegar, salt and pepper to taste, mix until heated through
Add walnut meat to pan, mix, add Worcestershire sauce. Season with salt and pepper to taste. Let cool
On a floured surface, roll out one piece of the dough, use a 6-inch circular cutter to make empanada crust, place 1/4 cup packed filling and some cilantro on half of the dough leaving a border, dab border with water on edges, fold into a half moon, use tines of fork to seal firmly, repeat until all dough is used, place on parchment paper. You should get 2 empanadas from each piece, making a total of 8
Mist parchment with oil, bake empanadas at 400°F for 20-25 minutes, flipping halfway through and misting tops with oil
Tips
Serve with guacamole, salsa, and sour cream
