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Argentinian Empanadas, Two Ways [Vegan]

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Empanadas are an Argentinian specialty. They are soft doughy pockets of bread that are filled with a tasty mixture of vegetables and spices. This recipe will give you two options for your filling: a hearty sweet potato and lentil filling or a savory mushroom and kale filling. Either way, you're going to be happy with what comes out of the oven.

Argentinian Empanadas, Two Ways [Vegan]

Ingredients

For the Dough:

  • 6 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1/2 cup cold water

For the Mushroom and Kale Filling:

  • 1 pound mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 kale leaves
  • The juice of 1 lime
  • Salt and pepper

For the Sweet Potato and Lentil Filling:

  • 1 onion, chopped finely,
  • 1 sweet potato, shredded
  • 1/2 cup lentils, cooked
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Non-dairy milk, for the wash
  • Sesame seeds

Preparation

To Make the Dough:

  1. Preheat oven to 400°F.
  2. To make the dough, combine the flour with the salt in a large bowl.
  3. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate it for 10 minutes.

To Make the Mushroom and Kale Empanadas:

  1. For mushroom and kale empanadas, heat a large pan to a medium heat.
  2. Add 2 tablespoons of grapeseed oil.
  3. Sauté the mushrooms until they begin to brown, 10-15 minutes.
  4. Add kale and garlic, mix well to combine them and sauté an additional 3 minutes.
  5. Remove them from the heat and season them with lime, salt, and pepper. Then set them aside.
  6. When making empanadas, layer 1 tablespoon of mushroom and kale mixture.
  7. Seal the empanada and set it aside.
  8. Repeat this with remaining filling and dough.

To Make the Sweet Potato and Lentil Empanadas:

  1. For sweet potato and lentil empanadas, prep a pan the same way you did for the mushrooms.
  2. Sauté the onion until it turns golden, about 10 minutes.
  3. Add the sweet potatoes, lentils, and seasonings.
  4. Cook until sweet potatoes cook fully, about 15 minutes.
  5. Make these empanadas the same way you made the mushroom empanadas.
  6. When you are ready to bake, arrange the empanadas on parchment-lined baking sheets. Brush the tops with your non-dairy milk sesame seeds (optional).
  7. Bake until they golden brown, rotating sheets halfway through, 30-40 minutes.

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AUTHOR & RECIPE DETAILS


photo

Meat-free globally-inspired recipes with a focus on Mediterranean and European flavors. Ksenia Prints is a fifth-generation immigrant who was born in the former Soviet Union, grew up in Israel and now resides in Montreal, Quebec, and whose food is a mélange of cultures and traditions. She spends her time cooking, writing and photographing food for At the Immigrant’s Table and other freelance publications.


 

 

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0 comments on “Argentinian Empanadas, Two Ways [Vegan]”

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Diane Kennedy
10 Months Ago

How many does this recipe make? How large should you make the dough discs? Do you seal with water, egg wash, or nothing? With 6 cups of flour I assume this makes a lot? Thanks.


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