Vegan Empanadas Dough
Being Argentinean and living in Italy, we really miss the great "Empanadas Argentinas." These vegan empanadas dough is easy and ready in 5 minutes.
To paint when making empanadas:
- ¼ teaspoon paprika
- 2 tablespoons water
Unite all the ingredients to form a dough.
Knead for 5 minutes so that it is well united and tender.
Cover with a plastic film or damp towel and let rest which will prevent the surface from drying. Let it rest for 15 minutes before using.
Prepare the dough:
Prepare two little bowls, one with a half cup of water and one with two tablespoons ofwater plus a little bit of paprika (to paint the empanadas for color).
Spread the dough with a rolling pin on a surface with just a little bit of flour toprevent it from sticking.
Cut the disks with a 3-4 inches cutter or any circular plate with a circular shape.
Pre-heatthe oven at 450ºF (230ºC).
Moist your fingertips in the water bowl and spread some water in the edges of the disks.
Fill with aboutone full tablespoon of the filling of your preference in the center of the disk.
Close the disk and with a fork, put pressure in the moist edges until perfectly closed.
Arrange theempanadas on a greased baking tray and paint them with a brush and the paprikaand water mix.
Bake for 15minutes, watching it after the tenth minute, to them from burning.
It is crucial to put water in the discs' tips before closing them. Otherwise, they will open in the oven.
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, so they make a great meal prep.
The dough is well kept wholly covered in the fridge for two days.
Calories: 101kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 75mgPotassium: 23mgFiber: 1gSugar: 1gCalcium: 4mgIron: 1mg