Empanada

🛒 Ingredients

• 250 grams of all-purpose flour
• 1/2 teaspoon fine salt
• 60 grams cold vegan butter, cut into small pieces
• 100 to 120ml cold water as needed
• A little vegetable oil for greasing
• One boiled potato, cut into small cubes
• 1/2 carrot, cut into small cubes and boiled briefly
• 50 grams of boiled peas
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• One tablespoon of vegetable oil
• 1/2 teaspoon ground cumin, coriander powder and black pepper
• Salt and mushroom stock to taste
• A little chopped parsley or chives

👩‍🍳 Instructions

1. 1

   Make the crust: mix the flour and salt, add the vegan butter and rub with your fingertips until the texture is like breadcrumbs. Gradually add cold water while kneading until the dough comes together and is no longer sticky. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.

2. 2

   Make the filling: saute the onion and garlic until fragrant. Add the carrots, potatoes, peas, and all the spices. Stir well and cook briefly, adjusting the seasoning. Remove from heat and let cool.

3. 3

   Empa nada shape: flatten the dough to a thickness of 3 to 4 mm, shape into a circle with a diameter of about 12 cm. Place 1 to 2 tablespoons of filling on one side, fold it into a semicircle and press and select the edges so that it is tight and does not leak.

4. 4

   Bake: Arrange on a baking tray lined with baking paper, brush the surface with a little vegetable oil. Bake in an oven at 180°C for 25 to 30 minutes, until golden brown.

5. 5

   Serve: Serve warm with your favorite chili sauce or tomato sauce!