Empanadas de Pino Veganas (Dairy-Free)

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Vegetable shortening
• 1 tsp Salt
• 1/2 cup Warm water
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Textured vegetable protein (TVP), rehydrated
• 1/4 cup Raisins
• 1/4 cup Black olives, pitted and chopped
• 2 large Hard-boiled eggs (optional)
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Plant-based milk

Instructions

1. 1To make the dough, combine the 2 cups of all-purpose flour, the 1/2 cup of vegetable shortening, and the 1 tsp of salt in a large bowl. Gradually add the 1/2 cup of warm water, mixing with your hands until a cohesive dough forms. Turn the dough out onto a clean surface and knead it for 5 minutes until it feels smooth. Cover the dough with a clean kitchen towel and let it rest at room temperature for 20 minutes.
2. 2To prepare the pino filling, heat the 2 tbsp of olive oil in a large skillet over medium heat. Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced. Cook, stirring occasionally, for about 5 minutes, until the onion is softened and translucent.
3. 3Add the 1 cup of textured vegetable protein (TVP), rehydrated, the 1/4 cup of raisins, the 1/4 cup of black olives, pitted and chopped, the 1 tsp of ground cumin, the 1/2 tsp of smoked paprika, the 1/2 tsp of dried oregano, the 1/2 tsp of salt, and the 1/4 tsp of black pepper to the skillet. Cook, stirring occasionally, for 10 minutes, until the mixture is fragrant and slightly darkened.
4. 4Preheat your oven to 375°F (190°C). While the oven preheats, divide the rested dough into 8 equal portions.
5. 5On a clean, dry surface, roll out each portion of dough into a circle approximately 6 inches (15 cm) in diameter. The dough should be thin enough that you can slightly see your hand through it.
6. 6Place a heaping spoonful of the pino filling in the center of each dough circle. If you are using them, place a piece of the 2 large hard-boiled eggs, optional, on top of the filling. Fold the dough circle in half over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal each empanada completely.
7. 7Arrange the sealed empanadas on a baking sheet. Brush the tops of the empanadas evenly with the 2 tbsp of plant-based milk; this will help them brown in the oven. Bake in the preheated oven for 25-30 minutes, or until the empanadas are golden brown and the pastry is cooked through and sounds hollow when tapped gently.
8. 8Serve the empanadas warm.

Substitutions

Related Guides