|Cook Time||30 – 60 minutes|
- 500 g whole grain flour
- 250 g plain flour with baking powder
- 125 mL boiled water with sea salt
- 30 mL oil
- 250 g soy chunks / mince (textured vegetable protein)
- 1 small onion
- ½ red pepper
- 1 Tbsp cumin
- 14 olives
- 14 black raisins
- Unite the ingredients in a bowl, kneading until dough is smooth.
- Let the dough rest for 10 minutes (cover with a towel to keep warm).
- Roll out the dough until it is about 3 mm thick.
- Cut circles of 14 cm in diameter using a round cutter or cup.
- Soak the soy for 15 to 20 minutes in water to rehydrate, then wash with water.
- Chop the onion and pepper into small squares (brunoise).
- In a saucepan, fry the onion with a little oil until it is transparent.
- Then add the pepper, soya and cumin. When it is ready, keep the mixture aside.
- When the filling is ready, fill in the circles of dough already cut out with a little filling, adding 1 olive and 1 raisin.
- Moisten the edges of the dough circle with warm water and close it, following the shape of empanadas (semi-circle shape).
- Before baking in the oven, sprinkle a little flour on the tray, which will help stop the empanadas sticking to it.
- Bake empanadas at 175°C for about 15 minutes or until they become golden brown.