This vegan empanada is a savory turnover filled with our textured pea protein, which is the perfect meat analog for a delicious bite that is reminiscent of ground beef. Fill your kitchen with the amazing aroma of tomatoes and toasty mouthwatering spices. This recipe is a universal favorite in the test kitchen. Serve with our chipotle mayo dipping sauce.
Ingredients
- Filling Ingredients:
- 180g (1 ½ cup) Textured Pea Protein
- 120g (½ Cups) Water
- 25 (1 Tbsp 2 tbsp) Bragg’s Amino Acids
- 3-4 cloves Garlic, minced
- 240g (1 cup) Onion, Small Dice
- 180g (¾ cup) Bell pepper, Small Dice
- 4g (1 tsp) Cumin
- 12g (1 tbsp) Chili Powder
- 6g (1 ⅛ tsp) Salt
- 3g (1 tsp) Black Pepper
- 160g (6 oz) Tomato Paste
- 45g (3 tbsp) White Vinegar
- 120g (½ cup) Neutral Flavored Oil
- Dough Ingredients:
- 1.5g (¼ tsp) Salt
- 180g (1 ½ Cups) All-Purpose Flour, Plus Extra for Dusting
- 84 (6 Tbsp) Neutral Flavored Oil
- 90g (6 Tbsp) Cold Water, for Dough
- 2.5g (1 tsp) Cornstarch
- 120g (½ Cups) Water, for Sealing
Equipment
- Small Mixing Bowl
- Table Fork
- Small Whisk
- Pastry Brush
Timing
Active Time: 30 Minutes
Total Time: 2 Hours
Yield
8 Empanadas
-
Sauté Veggies
In a small bowl add the textured pea protein, water, and amino acids. Mix them together and allow them to hydrate for 10 minutes.
Preheat an oven to 400°F.
In a sauté pan over medium high heat add the neutral flavored oil and allow it to heat up for 2 minutes.
Add the onion, garlic, and bell peppers. Reduce heat to medium and sweat for 10 minutes, only allow minimal browning at this stage.
-
Add Textured Pea Protein
Add the hydrated TPP and saute for 2-3 minutes.
Add the salt, cumin, chili powder, and black pepper. Saute until aromatic, about 2 minutes.
Add the tomato paste and cook for 5 minutes. Deglaze with the vinegar and scrape the bottom of the pan. Spread the filling into an even layer on the bottom of the pan.
-
Bake Mixture
Place the pan into the oven and cook for 5 minutes until it’s crusty on top.
Stir the mixture and then spread it again into a thin layer bake once more for 3-5 minutes.
Remove the filling from the pan and allow it to cool.
-
Create Empanada Dough
In a mixing bowl, combine the salt and flour and use the fork to mix and combine.
Slowly pour in the oil and continue to use the fork to mix. Repeat with the cold water and mix until just combined.
Remove from the bowl and place on a lightly flour dusted Table top. With your hands, gently knead until dough is formed, be careful not to over-mix.
Wrap in plastic wrap, and place in the refrigerator for 1-2 hours.
-
Roll & Fill Empanadas
After resting, return to a lightly floured surface and cut into 8 even sized pieces. Using a rolling pin, roll out each piece until its about 4 inches in diameter and a ⅛ inch thick.
In a small mixing bowl, add the cornstarch and slowly pour in the water whisking constantly until all combined, this mixture is a great replacement for egg wash.
Using the pastry brush, brush a small amount around the diameter of the dough circles.
Place 1 Tablespoon of the filling in the middle of the circle and fold over one edge to another creating a ½ moon. Gently press around the edge with your fingers and use a fork for the final seal.
Refrigerate until needed
-
Fry Empanadas
Pre-heat a pan of oil to 375°F.
Fry each empanada for 2 minutes per side or until golden brown.
Blot dry on paper towels and serve.
Summary
Recipe Name
Plant-Based Empanadas
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (4)
May 18, 2021 8:57 pm
I really enjoy your shows and I am suggesting that you make a Jamaican TVP Patty.
Thanks
May 19, 2021 11:34 am
Great idea! That will be pretty close to the empanadas with different spices.
July 11, 2021 12:42 pm
Can these be baked instead of fried? If so, what oven temp do you recommend and for how long?
July 12, 2021 10:35 am
Baking these would work just as well fried. Pre-heat an oven to 350°F and bake until they are golden brown.