Empanadas


Serving 24 people


45 min



Ingredients

  • baking powder 1 Tbs. baking powder
  • coconut oil ½ cup coconut oil, melted
  • dried thyme 1 Tbs. coconut oil
  • flour ¼ tsp. dried thyme
  • frozen corn 4 cups flour
  • garlic ¼ cup frozen corn
  • green olives 1 clove garlic, minced (1 tsp.)
  • mozzarella cheese 2 Tbs. chopped green olives
  • onion ¼ cup grated low-fat mozzarella cheese
  • oregano 1 small onion, finely diced (1 cup)
  • raisins ½ tsp. dried oregano
  • red bell pepper ¼ cup raisins
  • salt ½ cup finely diced red bell pepper
  • seitan 1 tsp. salt
  • skim milk 1 8-oz. pkg. seitan, drained and chopped
  • ½ cup skim milk
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How to make it

  1. To make Filling: Cover raisins with boiling water, and let stand 5 minutes to plump.
  2. Drain, and set aside.
  3. Heat coconut oil in skillet over medium heat.
  4. Add onion and bell pepper; sauté 5 minutes, or until soft. Stir in seitan, corn, garlic, oregano, thyme, and ½ cup water. Simmer 5 minutes, or until most of liquid has evaporated. Stir in olives and reserved raisins.
  5. Remove from heat, and cool. Stir in mozzarella.
  6. Preheat oven to 400°F, and coat baking sheet with cooking spray.
  7. Whisk together flour, baking powder, and salt in large bowl. Stir in coconut oil until mixture resembles coarse sand.
  8. Place skim milk in measuring cup, and add ½ cup warm water. Stir skim-milk mixture into flour mixture to form soft dough, adding up to ½ cup more water, if necessary, to achieve desired consistency.
  9. Transfer dough to well-floured work surface and roll to ⅛-inch thickness.
  10. Cut into circles with 4-inch cutter.
  11. Brush edges of dough circles with water.
  12. Place 1 Tbs. filling in center of each dough circle. Fold into half-moons, and pinch edges to seal closed.
  13. Place on prepared baking sheet, and bake 12 to 15 minutes, or until golden brown.