Vegan empanada

Empanadas can be stuffed with absolutely anything, but the filling were made in two ways here (sorry no exact measurements):

empanada filling #1 – pinto beans, shredded carrots, veggies, and spices

empanada filling #2 – large tvp chunks, potatoes, garlic, onions, jalapenos, peppers, nutritional yeast, Bragg’s, paprika

dough:
* 2 cups flour
* 2 tsp baking powder
* 2 Tb sugar
* 1/2 Tb salt
* 1/3 cup earth balance margarine
* 1/3 cup cold water

*Combine all dry ingredients, then mix in margarine so there are little clumps, then add cold water and kneed. It is important to use cold water to get the flakiness.

After rolling out the dough and cutting it with a circular object (we used a large plastic lid), it’s time to stuff the little dudes. Use a spoon to scoop a small amount of stuffing in the center of the circle. Then fold in half. Be conservative with your stuffing or it will ooze out the sides and look ugly.

Next use a fork to press the sides together.

Place them on a greased pan and dribble margarine and salt water. This gives them a slightly browned look once they are baked. If you’re making sweet empanadas, you can substitute the salt water for sugar water and sprinkle some cinnamon. yum.

Bake them for about 30 minutes, but check often so they are crispy and brown but not burned. I’m assuming the time is relative to the size of the empanadas.

Courtesy of Tomorrow Friendly Food