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Empanadas
Ingredients
Filling:
14 oz mushrooms, pulsed in food processor
1 cup walnuts, pulsed coarsely
1 cup cooked lentils
½ small yellow onion, sliced fine
1 jalapeño, minced (remove seeds for milder spice)
½ red bell pepper, diced
2 cloves garlic, crushed
1 tsp oregano
1 tsp salt
1/2 tsp smoked paprika
½ tsp ground white pepper
½ tsp ground cumin
3 tbsp nutritional yeast
2 tbsp coconut aminos
1-2 tbsp tomato paste, to preference
Optional:
¾ tsp salt or to taste
Crust:
2 ½ cups fine almond flour
⅔ cup arrowroot powder
1 ½ tsp baking powder
4 tbsp ground flaxseeds
½ cup + 2 tbsp water
¼ tsp turmeric
Optional:
1 tsp salt or to taste
Cilantro-Lime Sauce Recipe Here: https://youtube.com/shorts/V0VrmjkgBrw
Instructions
Start preparing the filling by heating a pan on medium. Add onion and 2-4 tbsp of water. Saute for a couple minutes. Add crushed garlic and saute until onions start to soften. Add water as needed to prevent sticking.
Turn heat up to high and add chopped mushrooms. Cook until all the water has released and cooked off.
Reduce the heat to medium-high. Add all the seasonings and coconut aminos, mix to combine.
Add red peppers and jalapeños. Saute for 2-3 minutes.
Add walnuts and mix. Add tomato paste and mix well.
Finally, add cooked lentils and mix gently until combined. Set aside to cool while preparing the dough.
Prepare the crust by combining ground flax seeds and water and set aside.
Combine almond flour, arrowroot, optional salt, and turmeric together in a bowl.
Add the flax mixture and mix with a spoon until it begins to come together.
It is best to use your hands at this point to bring it all together to form a ball of dough.
Place a ball of dough between 2 sheets of parchment paper and roll. Use a 6-inch round bowl or other round object and cut around to create a clean edge.
Add 2-3 tablespoons of filling (adjust if necessary) to just under one half of the circular crust.
Gently fold over the crust’s other side, taking care not to tear it. This dough will not stretch like regular dough. Seal the empanada by gently pressing with a fork. Place sealed empanadas on a parchment-lined baking sheet.
Poke tops with a fork 2-3 times.
Place covered empanadas in the freezer for 20 minutes.
Bake in a preheated oven at 350 F for 25-30 minutes until the crust is lightly golden around the edges.
Remove from the oven and enjoy!
