Vegetarian Argentinean Empanadas
from: arielscars, via vegweb.com
cooking spray or olive oil
- 1 12 oz package of veggie burger crumbles (I use Morning star Crumbles)
- 1/2 cup of green pepper, chopped
- 1/2 cup of red pepper, chopped
- 1/2 cup of yellow onion, chopped
- 2-3 teaspoons of cumin (depends how much flavoring you want)
- 2 -3 teaspoons of black pepper
- 5 Spanish green olives
- 1 teaspoon of garlic salt
- 1 teaspoon of red pepper flakes
- 1 teaspoon of adobo seasoning
- 1 teaspoon of salt
- 1 packet of Empanada dough disks (make sure that the dough is vegan)
Heat up a skillet with cooking spray or olive oil and add the crumbles, green pepper, red pepper, onion and the seasonings; once cooked set aside. Remove the dough disk from the packets and set it down. Start adding the cooked crumbles to the disk, but do not add too much or it will not close correctly. Add one olive per disk and begin folding the disk from end to end. You can grab either a fork or use your fingers and press down at the ends so it will shut properly. There might be some of the crumbles that might be unused, you can save that to make more empanadas the next day, or use it the next day as a picadillo.
Cooking Empanadas Option 1: Heat a skillet again with olive oil this time and begin frying the empanadas until golden brown.
Cooking Empanadas Option 2: Preheat oven at 400 degrees and lightly spray a baking sheet with cooking spray. Arrange the empanadas on the sheet and bake for about 10 minutes or until golden brown.
Preparation time: 30 minutes