Dairy-Free Spanish Chickpea and Spinach Empanadas

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Olive Oil
• 1/2 cup Water
• 1/2 tsp Salt
• 2 tbsp Olive Oil
• 1/2 medium Onion (chopped)
• 2 cloves Garlic (minced)
• 1.5 cups Cooked Chickpeas (drained and rinsed)
• about 142 g Spinach (fresh, chopped)
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Dairy-Free Milk (for brushing)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1For the dough, combine flour, olive oil, water, and salt in a bowl. Mix until a dough forms. Knead for 5 minutes, then wrap and let rest for 30 minutes.
2. 2For the filling, heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
3. 3Add chickpeas, spinach, smoked paprika, cumin, salt, and pepper. Cook until spinach wilts, about 3-5 minutes.
4. 4Preheat oven to 190°C.
5. 5Divide dough into 8 equal portions. Roll each portion into a circle.
6. 6Spoon filling onto one half of each circle. Fold the other half over to form an empanada. Crimp edges to seal.
7. 7Brush empanadas with dairy-free milk.
8. 8Bake for 25-30 minutes, or until golden brown.

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