Eosinophilic Esophagitis Friendly Vegan Empanadas
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Learn more →Ingredients
4 servings
For the dough
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp salt
- ½ cup vegan butter, cold and cut into small cubes
- 6–8 tbsp ice water
For the filling
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 1 cup yukon gold potatoes, peeled and cut into ¼-inch dice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp tomato paste
- ¼ cup vegetable broth
- ½ tsp salt, plus more to taste
For brushing
- 2 tbsp plant-based milk
Instructions
- 1
Whisk together the flour and 1 tsp salt in a large mixing bowl. Add the cold vegan butter cubes and work them into the flour with your fingertips, pressing and smearing until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. You may need between 6 and 8 tablespoons. Shape the dough into a flat disk, wrap tightly, and refrigerate for 30 minutes.
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