Vegan empanadas

• Produce

  • 1/4 Cauliflower
  • 500 g Peas, Organic
  • 2 Shallots

• Baking & Spices

  • 210 g Plain flour, Organic
  • 1 Red pepper
  • 1 Salt
  • 210 g Whole wheat flour, organic

• Oils & Vinegars

  • 175 ml Olive oil, Extra Virgin

• Liquids

  • 175 ml Water

• Other

  • 1 tablespoon EVOO

Found on tastymediterraneo.com

Description

Ingredients

• 1 tablespoon EVOO
• 500g Organic Peas (ideally fresh, but if not available you can use frozen peas)
• ¼ Cauliflower, cut in very small pieces
• 1 Red pepper, diced
• 2 Shallots, thinly diced
• Salt
• 175ml (¾ cup) Extra Virgin Olive Oil (EVOO)
• 175ml (¾ cup) Warm water
• 210g (1 ½ cup) Organic plain flour
• 210g (1 ½ cup) Organic whole-wheat flour

Directions

• Have all the vegetables well washed and prepared as indicated in the ingredients description.
• In a bowl add the peas, the cauliflower, the red pepper and the shallots, the tablespoon of EVOO and salt to taste. Mix it all well and reserve.
• Pour the warm water and the EVOO into a large bowl and add the plain and whole-wheat flours. With a silicon spatula mix well the flour with the liquid. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough. You may add a bit of extra flour if needed.
• To make the bases of the empanadas, take a piece of the dough of about 75g (2.6 ounces) and roll it between your palms until you get a rounded ball-shape. Make a total of 8 balls of this weight. Push with your thumbs in the middle of the ball and work the dough until it looks like a small dish with a thin bottom and thin walls. Repeat the same process with rest of the balls.
• To make the covers of the empanadas, take a piece of the dough of about 30g (1 ounce) and roll it between your palms until you get a rounded ball-shape. Make a total of 8 balls of this weight. Flatten out the dough giving it a rounded shape.
• Add 6 tablespoons of the vegetable mix inside the base of the empanada.
• Place the cover of the empanadas on top of the base and stick the edges together making sure you close them well so that they do not open. Shape the borders pinching them with your fingers. Use a fork to prick some holes on the cover to allow the steam to escape.
• Bake in the middle of the oven for about 30 min at 175 degrees C (350 degrees F) or until the empanadas are golden.
• Remove from the oven and enjoy them warm or cold.