Being Argentinean and living in Italy, we really miss the great "Empanadas Argentinas." These vegan empanadas are delicious and very easy to make; you will feel that you have taken a quick trip to Argentina.
Prep Time20 minutesmins
Cook Time30 minutesmins
Resting Time10 minutesmins
Total Time1 hourhr
Course: Appetizer, Main Course
Cuisine: Argentinean-Inspired, Comfort Food, Latin American
Knead for 5 minutes so that it is well united and tender. Cover with a film or damp towel and let rest which will prevent the surface from drying.
The filling:
Wash and soak the lentils for a minimum of 15 minutes in a bowl with plenty of water. Then discard the water left. This will help to soften the lentils and reduce the cooking time.
Chop the different kinds of onions, garlic, and red bell pepper.
Sauté the chopped ingredients on medium heat, until tender.
Add the lentils, plus the water.
Add all the spices, salt, and pepper.In about 15 minutes, the lentils should be tender. You should slightly overcook the lentils to manageable and don't fall apart while assembling the empanadas. Optionally add the raisins and olives.
Set. Prepare two little bowls, one with water and the other one with the 2 tablesppons ow water plus the paprika.
Spread the dough with a rolling pin on a surface with just a little bit of flour to prevent it from sticking.
Cut the discs with a 3-4 inches cutter or any circular plate with a circular shape.
Assemble:
Pre-heat the oven at 450ºF (230ºC).
Moist your fingertips in the water bowl and spread some water in the edges of the discs.
Fill the discs with about one full tablespoon of the cold mixture in the center of the disc.
Close the discs and with a fork, put pressure in the moist edges until perfectly closed.
Bake:
Paint the discs with a brush and the paprika and water mix. This replaces an egg wash.
Arrange the empanadas on a oiled baking tray.
Bake for 15 minutes, watching it after the minute ten, to them from burning.
Video
Notes
It is crucial to put water in the discs' tips before closing them. Otherwise, they will open in the oven.You can have the mix prepare a couple of hours or a day before.You can store the empanadas in the fridge, separating them with pieces of parchment paper.To bake frozen empanadas, you just need to place them directly in a baking tray without defrosting. You might need to leave them in the oven for another 5 minutes.Empanadas are well kept frozen for months, making a great meal prep.The dough is well kept wholly covered in the fridge for two days.Soaking lentils: When you soak them in water, you need to discard the water because that helps decrease the gas and bloating that may result from eating them and also make them softer, reducing the cooking time. The lentils will absorb some of the water by osmosis, so if you use a little amount of water, you might notice it might be all gone after 30 to 60 minutes.Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiro
Argentina - Young Red - Cabernet Sauvignon (Mendoza)
Argentina - Young Red - Pinot Noir (Patagonia)
France - Dry White - Pouilly-Fumé (Sauvignon Blanc)