Empanada Dough

As a Puertorrican I ate a lot of empanadas in the past, Pizza empanadas, Meat empanadas when I was not a Vegan and different kinds of combinations. Today I want to share this recipe is a Vegan Empanada dough and I hope you like it! You can fill your empanadas with potatoes, vegetables, Tofu, Vegan sausages and cheese to create a Pizza empanada etc...

Ingredients:

2 1/4 cups Unbleached all-purpose flour( I like Kings Arthur flour)

1 1/2 teaspoons salt

1/2 cup cold vegan butter (I used Vegan Earth balance for baking)

1 egg replacer **(see note)

1/3 cup ice water

1 tablespoon distilled white vinegar

**Note: For the egg replacer I used Red milk GF Vegan Egg replacer.

Method:

1. Ok, the easiest method is if you have a Ninja and add all the ingredients to the Ninja bowl and once all the ingredients are in the Ninja processor you pulse the low/dough button. For this you have to use the dough blades.

2. The other method add the flour and salt in a big stainless steel bowl. For this mix the vinegar, the water And the egg replacement with a fork apart and then pour it over the flour and blend using your hands. ( it will be shaggy)Turn out mixture onto a lightly floured surface and gather together. After this form a ball and put it in a plastic bag or ziploc and let your dough rest for 1 hour or at least 30 minutes.

This dough can be baked instead of fried. Brush the outside of the empanadas with vegan butter(optional for a golden look) and bake at 425°F for about 10+ minutes. Cook time will vary based on filling and size.

Enjoy!! And dont forget to tag me #veganndelicious

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