1 hr, 5 mins
Ingredients for the dough: • 4 cups all-purpose flour • 3 tbsp olive oil • ½ tsp salt • 2 cups water • 1 beaten egg, for egg wash Ingredients for the filling: • 2 medium Yukon Gold potatoes • 1 tbsp olive oil • 1 medium yellow onion, chopped into small pieces • 2 cloves garlic, pressed • 5 mini peppers, chopped into small pieces • 1 cup black beans • ½ cup green peas • 1 tsp salt • 1 ½ tsp Anthony’s Goods Cumin • ½ tsp onion powder • ½ tsp chili powder • 1 tsp garlic powder • 1 tsp smoked paprika • A few shakes cayenne pepper, optional • 2 tbsp Anthony’s Goods Non-Fortified Nutritional Yeast
These hearty veggie-filled empanadas will have everyone reaching for just one more. Enjoy them warm, right out of the oven, with salsa and guacamole. 1. To make the dough: mix all of the ingredients in a large bowl and knead for 5 minutes until a soft dough forms. Cover the bowl with a damp towel and set aside. 2. To prepare the filling: peel and chop the potatoes before boiling them in a pot of water. Boil until fork-tender (about 15 mins). Drain the excess water and mash the potatoes. Set aside. In a large skillet, heat the olive oil and saute the onions until soft and translucent. Add the garlic, mini peppers, beans, peas, salt, spices and nutritional yeast. Cook for 10 more minutes, then mix in the mashed potatoes and stir to combine. Remove from the heat and set aside. 3. Roll out the dough and cut it into 4 inch circles. Fill each circle with 1 tablespoon of the filling and fold them shut, using a fork to press down and seal the edges. 4. Preheat the oven to 450F and line two baking sheets with parchment paper. Arrange the empanadas on the trays and brush them with the beaten egg. 5. Bake for 15 minutes, until golden brown. (You can turn on the broiler for the last few minutes for extra golden tops.) 6. Serve warm, with salsa and guacamole.