Fructose Free Vegan Empanadas
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Learn more →Ingredients
4 servings
For the dough
- 2 ½ cups all-purpose flour
- 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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