Lentil and Pepper Filling
Ingredients
- 1 cup cooked lentils
- 1/2 diced onion
- 1 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 tsp chipotle powder
- 2 tsp smoked paprika
- 1/2 tbsp of low sodium soy sauce
Preparation
Sautée onion in a pan over medium heat until translucent, 3 mins. Add garlic, and lentils, sautéing until fragrant, about 2 minutes. Add remaining peppers and seasonings, stirring and allowing to cook for 3 minutes to cook peppers down and cook off any excess fluid. Set mixture aside to cool while preparing dough
Add all dough ingredients to a medium mixing bowl and begin mixing first with a spoon and then with your hands until a smooth dough ball
If dough is too sticky, add a little flour at a time until smooth
If it's too dry, add 1 tbsp at a time of water until dough is firm and not sticky to the touch
Divide dough into 8 even balls
Take one ball to a floured surface and roll into a thin circle, place filling about 1/3 of the way on the surface on the dough, and carefully fold over so that one edge of the dough meets the other
Trim off any uneven or rough edges and seal edges with a fork by pressing the fork into the dough
Place prepared empanadas either in a preheated oven set to 400F for 15-20 minutes or in an air fryer for 3-5 minutes (3 minutes for smaller empanadas, 5 minutes for bigger empanadas)
They are good on their own, but definitely were 50x better with some guac on the side