Empanadas

This Empanadas are just amazing, so delicious, so yummy! I really want you to try this out!!

Yes, I am late, really late… Good reasons made me so busy this last week I have to say so I am so sorry but now it’s finally here… Better late then never they say!

Marinola will be back in a few days to the test kitchen, testing and tasting all kinds of recipes to encourage you to cook more at home and have fun!

Spinach & Ricotta Empanadas

WHAT YOU WILL NEED:
for about 15 medium or 30 mini empanadas

• 300g tofu
• 1-2 tbsp olive oil
• 1 tsp yellow mustard(optional)
• Juice from 1/2 lemon 
• ½ tsp salt
• 1 tsp nutritional yeast powder(use 2 tsp if using flakes)
• 1 onion, sliced
• 1 garlic clove, mashed
• 4 generous handfulls chopped fresh spinach

HOW TO:

1. Crumble the tofu using the hands or a small food processor
2. Heat a frying pan with a drizzle of olive oil and fry the onion and garlic with a pich of salt for about 3 minutes; 
3. Add the spinach and let it reduce the volume in half, about 3-5 minutes; 
4. Mix the spinach with the ricotta and set aside to cool down before using to fill your empanadas. 

Empanadas Dough 

WHAT YOU WILL NEED:
for 15 medium or 30 mini empanadas

• 200g T55 flour(or all-purpose flour)
• 200g whole spelt flour
• 135g cooked white beans
• 100g neutral coconut oil(or vegan butter)
• 200ml plant milk(cashew, almond or soy are the best options for this recipe)
• 1tsp salt
• Eggwash: equal parts of olive oil and mapple syrup

HOW TO:

1. 1Blend the cooked beans with the oil and plant milk until it becomes a smooth cream(about 1 minute)
2. Add the flour to mixing bowl with the salt and mix with the bean cream until it forms a soft dough; 
3. Knead the dough with the hand or a stand mixer(hook device) for about 10 minutes; 
4. Wrap the dough and let it rest in the fridge for about 2 hours or overnight;
5. Using a rolling pin, open the dough in a floured surface and cut cercles; 
6. Fill each cercle with the filling of choice and close it with the folding of preference; 
7. Brush some “eggwash” on top and bake it at 200g for about 15 minutes until it starts to becomes brown on the edges;

Empanadas Mendoncinas – Carne

WHAT YOU WILL NEED:
for 15 medium or 30 mini empanadas

• 200g raw brown lentils, soak it overnight(or about 450g cooked)
• 1 onion, chopped
• 2 garlic cloves, mashed
• 80g walnuts
• 200g mushroom, chopped
• ½ cup sliced olives
• 1 tsp cummin powder
• 1 tsp paprika powder
• 2 chillis, chopped(optional)
• 1 tsp tabasco(optional)
• 200g crumbled tofu 
• Pinch of curcuma
• Pinch of black salt
• 1 empanada dough recipe

HOW TO:

1. Cook the lentils in boiling water for about 15-20minutes
2. Heat a large frying pan and fry the chopped onion and garlic with olive oil and salt for about 3 minutes; 
3. Add the chopped mushrooms to the pan and let it simmer for about 5 minutes; 
4. Rinse the cooked lentils and add to the pan with the cummin and paprika to cook for about 5 minutes; 
5. Crumble the walnuts in a small food processor and add it to the lentil mix; 
6. Adjust salt and pepper; 
7. Add the olives and set aside
8. Heat a frying pan with a drizzle of olive oil and fry the crumbles tofu with the curcuma and black salt for about 2-3 minutes and set aside.