Empanadas (df, gf, vegan, non-vegan option)
My partner is from Argentina and every time we visit I love sampling the different varieties of empanadas, a traditional Argentine favorite. They even have gluten-free bakeries that sell them as gluten-intolerance has started rearing it's ugly head in South America. I have to say, this recipe takes the cake for my favorite homemade gluten-free empanada, and I even make them with Beyond Beef so they're completely plant-based. I hope you enjoy them as much as we do!
Equipment
- Rolling Pin
- parchment paper
Ingredients
- 3 Tbsp. extra-virgin olive oil or avocado oil divided
- 1 lb. ground Beyond Beef - or bison / grass-fed ground beef for non-vegan
- 1 large onion chopped
- 2 small red bell peppers seeded, chopped
- 1 tbsp minced garlic
- Sea salt freshly ground pepper
- 3 Tbsp. ground cumin
- 2 Tbsp. sweet paprika
- 1.5 Tbsp. dried oregano
- ¼ tsp. cayenne pepper
- 3 tbsp tomato paste + 1/2 cup water or 1/2 cup tomato sauce
- 1 cup veggie stock or broth
- 2 tsp coconut sugar
- 1/2 cup cilantro chopped
- 1 cup frozen peas / corn
- Optional- 1/2 cup chopped banana peppers
- 1 batch gluten-free pastry dough, chilled for 1 hour
- For traditional Argentine-style: ½ cup pitted green olives Picholine or Spanish, rinsed well, cut in half lengthwise
- 1 egg yolk + 1 tbsp non-dairy milk for egg wash omit for vegan
Instructions
- Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
- Reduce heat to medium and cook onion for 5 minutes in the remaining 1 Tbsp. oil, then add bell peppers and garlic stirring until tender but not browned, another 3-5 minutes. Season with salt and black pepper.
- Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add tomato paste/sauce, veggie stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 2 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in peas, corn, cilantro, and banana peppers. Transfer to a medium bowl, cover, and chill at least 3 hours.
- While the filling is chilling, remove the chilled pastry dough from fridge and sit at room temp for 15 minutes. Place 2 large pieces of parchment paper in a work area and remove one round of dough. Place between parchment paper and roll out until 1/8 inch thick. If it breaks apart, knead in hands until it softens more. Cut with something circular and about 4 inches in diameter (I used a glass pyrex dish). Place between parchment paper or plastic wrap and stack with one layer of wrap between each completed round. Keep in large container in fridge while you continue with the rest of the dough.
- Preheat oven to 375°. Line 2 baking sheets with parchment paper (or silicone mat). Let dough sit at room temperature 15 minutes to temper.
- Remove 6-8 rounds from bunch, keeping plastic divider underneath to make it easier to fold, and arrange on a baking pan. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves (optional). Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
- Mix egg yolk and milk for egg wash. Brush the top of each empanada with wash. Omit for vegan.
- Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
- Serve with fresh squeezed lemon and Cholula, if you like hot sauce :)
- Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.
Notes
Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.