Vegetarian Empanadas
Vegetarian Empanadas
| By : |
Its objective is to promote a nutritious and healthy diet but always in balance.
| Cook Time | 9 Minutes |
| Servings |
10 Portions
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Ingredients
For the dough:
- 1 ¼ cups (500 g) all-purpose flour
- 1 ⅛ cups plant-based milk or beverage warm
- ½ cup (90 g) melted butter
- ½ tbsp (8 g) salt
For the minced vegetable mixture:
- 1 lb (500 g) mushrooms diced
- 1 lb (500 g) Eggplant diced
- 1 ⅓ lb (600 g) onion diced
- 100 g (3.5 oz) textured soy protein
- ½ cup vegetable broth
- ⅛ cup olive oil
- 2 tsp complete seasoning
- 2 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
Ingredients
For the dough:
For the minced vegetable mixture:
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Instructions
- Put all the ingredients of the minced vegetable mixture in a pot and cook for 30 minutes, until the onion is soft. Set aside until completely cooled.
- Put the flour and salt in a bowl. Add the melted butter and warm milk. Combine everything.
- Knead for a few minutes until the dough is smooth and elastic.
- Divide the dough into 10 balls of approximately 3 oz (85 g) each.
- On a flour-dusted surface, roll out each of the dough balls to a diameter of 7 in (18 cm).
- Fill each piece of dough and brush the edges with water to seal.
- Brush the dough on top with olive oil and place in the Instant Vortex on Air Fry for 9 Minutes at 355ºF (180ºC). Press Start.
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