Wooa! I made my own empanadas from scratch! The idea was to make pita chips. But this sometimes happens. And you gotta let it flow! Cooking is an art. And as in any art inspiration comes from within. So, listen to yourself, what does your sense of smell tell you? Or what waters your mouth? Trust your intuition. Because sometimes, pita chips can become empanadas and there’s absolutely nothing wrong with that. Right?
I used naturally Gluten Free flours for this recipe. You can find both Garbanzo Flour and Gluten Free Oat Flour at Whole Foods. My brand of preference is Bob’s Red Mills. Bob guarantees processing, and packaging all GF products on a separate facility to wheat related products. If you discovered you have a sensitivity or an allergy to Gluten, you must wash and/or replace all your home storing containers to avoid cross-contamination. Oats which is a naturally gluten free grain is not considered “Gluten Free” unless stated like Bob does. When Oats are processed on machinery where wheat is treated too, all grains will get “gluten” contaminated.
Enjoy of my Vegan and Gluten Free Empanadas with Portobello Sun-Dried Tomato Filling. Or if you are in the mood for something else, like a Curry Veggie or a spinach tempeh filling. Go for it! Trust your sixth cooking sense!
Vegan & Gluten Free Empanada Dough
– 1 1/2 C of Garbanzo Flour
– 2 C of GF Oat Flour
– 1/8 Tsp of Baking Soda
– 1/2 Tsp of Sea Salt
– 1 Tsp of Dried Rosemary
– 1 Tsp of Sage
– 1/2 Tsp of Onion Powder
– 1/4 C of Water + 1/3 C
– 1/2 C of Apple Sauce
– 1 Tbsp of Apple Cider Vinegar
– Serum Wrap as big as your cutting board. Around 10×12″
– Take the serum wrap and place it aside. We will need it as soon as dough is formed.
– In the first bowl throw in all dried ingredients under “1st Bowl” as listed above. Whisk the flour.
– In a separate smaller bowl, mix in all remaining ingredients. Leave the additional 1/3 C of water on the side.
– Pour the wet ingredients onto the dry ingredients. Mix with a wooden spoon.
– Start incorporating the remaining 1/3 of water. We leave this last to evenly moist the dough.
– Use your hands and continue mixing and massaging the dough. Form a big ball with it all and place it on top of serum wrap.
– Wrap the dough around with the plastic and place in fridge for 1 hour. You can also leave the dough in fridge overnight.
– When an hour has passed. Remove dough from fridge.
– Have handy about 1/4 C of flour to prevent the dough to sticking to your fingers. Use it as you need it.
– Using a measuring spoon or cup –I believe I used a 1/4 measuring cup for my empanadas. Start scooping out the dough and forming balls with it.
– Line the oven tray with parchment paper. Set aside.
– Take an additional sheet of parchment paper out and leave handy.
– Place dough balls on you cutting mat or board. Then place additional parchment sheet on top of the dough boll and roll over with a dough roller. Or simply flatten them out with your hands.– Place in fridge again for 20 minutes. (While you prepare the filling –see below)
– Heat oven 400′ F
– Remove from fridge and using a Tbsp measuring spoon. Scoop out 2 Tbsp of dough.
– Place the filling closer to the middle. Shape it with your hands if necessary. – Fold the dough over from one side to the other. To seal the empanada simply wet your fingers and slide them over the inside edge. Just like you will do with an envelope.
– Using a fork or a cute heart shape spoon 😉 press down the edges with the fork/spoon to permanently seal the pies.
– Place in oven for 25 minutes.
Portobello and Sun-dried Tomato Empanada Filling
– 5 Collard Green Leaves. Stem removed and steamed. Equals to 1 C after steamed.
– 3 Dates
– 2 Organic Tomatoes
– 2 Tsp of Dried Basil
– 6 Sun-dried Tomatoes
– 3 C of Mushrooms
– 3 Stalks of Green Onions, Sliced (White part only)
– 2 Cloves of Garlic
– 1 Tsp of Coconut Oil
– In a pan at medium heat, saute coconut oil and chopped garlic. When garlic changes color and releases juices, throw in onions and mushrooms. Mix around a couple of times. Cook for aprox 8-10 minutes total.
– Throw in food processor the other ingredients, the steamed collards, dates, tomatoes, sun-dried tomatoes and basil. Blend till mushy. Add mushrooms mix. Pulse a couple of times more.
– Follow above instructions to fill in the empanadas.
*Note: You will have leftover filling. Use it the next day as a sauce for pasta, or mix it up with quinoa for a quick lunch or dinner.