Vegan Empanadas with Lentil Filling

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Vegan butter
• 1/2 cup Water
• 1 tsp Salt
• 1 cup Brown or green lentils
• 1 medium Onion
• 1 medium Red bell pepper
• 3 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp Smoked paprika
• 1/2 tsp Oregano
• 1 cup Vegetable broth
• 2 tbsp Olive oil

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and the 1 tsp of salt. Add the 1/2 cup of vegan butter and cut it into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Gradually add the 1/2 cup of water, mixing until a dough forms. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. 2While the dough chills, prepare the filling. Finely chop the 1 medium onion, the 1 medium red bell pepper, and mince the 3 cloves of garlic. Heat the 2 tbsp of olive oil in a large skillet over medium heat (350°F/175°C). Add the chopped onion and red bell pepper and cook, stirring occasionally, for 5-7 minutes until softened.
3. 3Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Stir in the 1 cup of brown or green lentils, the 1 tsp of cumin, the 1/2 tsp of smoked paprika, and the 1/2 tsp of oregano. Pour in the 1 cup of vegetable broth and bring to a simmer. Cover the skillet, reduce the heat to low, and cook for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking. Remove from heat and let cool slightly.
4. 4Preheat your oven to 375°F (190°C). Lightly flour a clean surface. Unwrap the chilled dough and roll it out to about 1/8-inch thickness. Use a round cutter (about 5-6 inches in diameter) to cut out 8 circles from the dough.
5. 5Spoon about 2-3 tablespoons of the lentil filling onto one half of each dough circle, leaving a small border around the edge. Moisten the edges of the dough circles with a little water. Fold the other half of the dough circle over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp the edges with a fork or your fingers to ensure they are well sealed.
6. 6Place the assembled empanadas on a baking sheet. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the pastry is golden brown and firm to the touch.

Related Guides