Vegan Empanadas with Potato and Lentil Filling
Ingredients
Vegan empanada dough
- 2 cups (260 g) precooked corn flour yellow or white (*see notes)
- 3/4 tsp sea salt or vegetable bouillon powder
- 1/2 - 1 tsp garlic powder
- 1 1/2 cups (360 g) hot water (more if needed)
Vegan empanada filling
- 2 large (400 g) potatoes (use Yukon Gold or Russet)
- 1 tbsp oil
- 1 medium (100 g) onion diced
- 1 (140 g) bell pepper diced
- 2 garlic cloves
- 3/4 cup (150 g) cooked lentils or beans
- 3/4 cup (100 g) peas frozen and thawed
- 3/4 - 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt pepper, and chili powder, to taste
- Vegan cheese to taste (optional)
Preparation
Peel and chop the potatoes and cook in a pot with boiling water and salt until fork-tender, about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. Set aside.
Heat oil in a pan or skillet over medium-high heat and add the chopped onion and bell pepper. Sauté for 3 minutes, stirring frequently, then add the minced garlic and all spices and sauté for a further minute.
Lower the heat to medium, add peas and cooked lentils. Cook for a couple of minutes until the onion and pepper are softened. Turn off the heat.
Add the mashed potatoes and vegan cheese (optional) and use a fork to mix everything. Taste and adjust seasonings if needed. Set aside.
In a large bowl, mix the dough ingredients to form a soft dough. Add more water if needed to achieve the right consistency. Knead lightly and let rest for 10-15 minutes.
Divide the dough into small balls and roll each out into circles on a floured surface.
Place a spoonful of filling in the center of each dough circle, fold over, and seal the edges by pressing with a fork.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown, or fry in hot oil until crispy.
Tips
See notes for flour type variations, such as using yellow or white precooked corn flour.
