2 tablespoons+ 1 teaspoonExtra virgin olive oil35 g
⅓ cupWater90 g
a pinchSalt
Filling:
1tablespoonExtra virgin olive oil
HalfOnion (medium)Minced
½Bell pepper (medium)Cut into small pieces
½teaspoonGarlic powder
½teaspoonSmoked paprika
½teaspoonOregano
1teaspoonCumin
1 or ½ teaspoonTabasco (I've used Jalapeño tabasco)or chili pepper flakes
Salt and pepper
a small piece Jalapeño(adjust to taste) - I usually grate frozen jalapeño.
7ouncesVegan meatless crumbles/patties200 g
Instructions
Dough:
Into a bowl, combine flour, oil, water and salt then combine and knead with your hands just until you get a nice dough.
Cover with cling film and let rest at room temperature for about 30 minutes or until you prepare the filling.
Filling:
Add the oil into a pan, then add onion and bell pepper, both cut into small pieces so it will take less to cook. Let them cook for about 5-10 minutes at medium high heat.
Add garlic, paprika, oregano, cumin, tabasco or another spicy ingredient (to your taste), stir.
Add a piece of minced jalapeño (usually I freeze my jalapeños and then grate them on top of my food, it's easier). Taste and adjust.
Add meatless meat (or burger), crumble with a spatula (or a potato masher), then let cook - at medium heat - for about 3 minutes (check the box).
Put the prepared meat on a plate and let cool down.
In the meantime, prepare the empanadas: on a floured work surface, roll out the dough to a thickness of 2 mm.
Using a round cutter, cut the circles, add the filling (about a teaspoon), then close the empanadas. Check the post to see how.
Put them on a lined baking tray.
To bake:
If you want to bake them, brush them with oil then bake at 180°C (355°F) for about 20 minutes. Then broil for 10 minutes or until golden brown.
To fry:
Add abundant oil into a pot, heat until it reaches 170°C (340°F), fry about 4 empanadas at a time.