Homemade Veggie Empanadas with Cajun Filling
Ingredients
Dough
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup melted vegan butter
- 1/2 cup unflavored plant milk
Filling
- 1 medium onion diced
- 1 1/2 cup mushrooms diced
- 1 teaspoon tomato paste
- 2 medium yellow potatoes peeled and diced
- 1/2 cup mixed veggies (diced carrots, green peas, corn)
- 1 1/2 teaspoon Cajun spice mix
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1/4 cup vegetable broth
- 4 tablespoons grape seed or olive oil
Egg wash
- 1/3 cup soy milk
- 1 tablespoon cornstarch
Preparation
Mix all the dough ingredients, form a dough, and knead it until it doesn’t stick to your hands, then refrigerate for 10 minutes.
Remove the dough from the fridge and knead again on a lightly floured surface, roll it out, and cut out 5-inch diameter circles using a donut cutter.
Knead the remaining dough, roll it out, and cut more circles, repeating the process until all the dough is used.
Sauté onions in medium heat with 4 tablespoons of oil until transparent, then add diced mushrooms and sauté for another 5 to 6 minutes.
Add tomato paste and sauté for 5 minutes, then add potatoes and mixed veggies, and sauté for 2 minutes.
Add spices and vegetable broth, simmer for 5 minutes, and set aside.
Preheat the oven to 380°F.
Fill each dough disk with 2 tablespoons of filling, avoiding the edges, and seal the edges by pressing with a fork.
Line a cookie sheet with parchment paper and place the empanadas on it.
Brush each empanada with a mixture of vegan egg wash made from 1/3 cup soy milk mixed with 1 tablespoon cornstarch.
Bake the empanadas until they are golden brown on the outside.
