Dairy-Free Breakfast Empanadas with Potatoes and Peppers

Ingredients

• 12 Empanada dough (store-bought, wheat based)
• 1 lb Potatoes
• 2 Bell peppers
• 0.5 Onion
• 2 cloves Garlic
• 1 cup Dairy-free shredded cheese
• 2 tbsp Olive oil
• 1 tsp Chili powder
• 0.5 tsp Cumin
• 0.75 tsp Salt
• 0.5 tsp Pepper
• 2 tbsp Plant-based milk (for brushing)

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Peel and cut the 1 lb potatoes into 1/2-inch cubes. Dice the 2 bell peppers and the 0.5 onion. Mince the 2 cloves garlic.
3. 3Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic and the diced onion and cook for 2-3 minutes, until they begin to soften and smell fragrant.
4. 4Add the cubed potatoes and diced bell peppers to the skillet. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender when poked with a fork and the peppers have softened.
5. 5Stir in the 1 tsp chili powder, 0.5 tsp cumin, 0.75 tsp salt, and 0.5 tsp pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
6. 6Remove the skillet from the heat and let the potato and pepper filling cool for at least 10 minutes. This helps prevent the dough from becoming soggy.
7. 7Lay out the 12 empanada dough rounds. Spoon about 2-3 tablespoons of the cooled filling onto one half of each dough round, then sprinkle about 1 tablespoon of the 1 cup dairy-free shredded cheese over the filling. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
8. 8Place the sealed empanadas on a baking sheet. Brush the tops of the empanadas with the 2 tbsp plant-based milk. Bake for 25-30 minutes, or until the crust is golden brown and puffed.
9. 9Serve the Dairy-Free Breakfast Empanadas warm.

Substitutions

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