Vegan Tex Mex Empanadas with Walnut Filling
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 and scraping down sides to combine, slowly add water one tablespoon at a time, process on high until it forms a ball and feels smooth, cut the dough into four equal pieces, wrap in a kitchen towel, and let rest for 30 minutes.
Using the food processor, pulse walnuts until crumbly and meaty, adding 1 tablespoon taco seasoning, 1 tablespoon red wine vinegar, 1/2 tablespoon tamari, 1/2 teaspoon salt, and black pepper to taste.
In a large sauté pan over medium-high heat, heat neutral oil, add corn, black beans, the remaining seasoning and vinegar, salt and pepper to taste, and mix until heated through.
Add the walnut mixture to the pan, mix well, add vegan Worcestershire sauce, and season with salt and pepper to taste, then let cool.
On a floured surface, roll out one piece of dough and use a 6-inch circular cutter to make empanada crusts, place 1/4 cup packed filling and some cilantro on half of the dough leaving a border, dab the border with water, fold into a half moon, and seal firmly with a fork, repeat with all dough and place on parchment paper, you should get eight empanadas.
Mist the parchment with oil and bake the empanadas at 400°F for 20-25 minutes, flipping halfway through and misting the tops with oil.
Serving suggestions
Serve with your favorite taco toppings such as guacamole, salsa, and sour cream.
