The weather in good old blighty is a little confusing at the moment. While we sign about white Christmas’s and bleak midwinters, the weather seems convinced it’s mid September. Damp, a little chilly, but certainly not cold with no chance of snow or ice. Never mind, our Christmas preparations continue on apace.
In the weeks leading up to Christmas I always to like to make food that completely contrasts with Christmas dinner just so you’re completely invested in the feast on the day. Even better, is food that I make make easily or even reheat from the freezer, leaving plenty of time for Christmas prep.
These empanadas are perfect – once cooked they freeze and reheat easily or, even taste just as tasty cold. classic empanadas made with corn pastry are naturally gluten free but I’ve made a small tweak to ensure you still get perfect results when making a vegan pastry. In my testing I’ve found there are 3 secrets to the perfect empanada dough – a stand mixer, a little bit of fat, and working very quickly. The stand mixer makes a light dough while the fat makes it that little bit more smooth and mailable. Both are items that you can miss if you really really have to but the speed isn’t optional. If you don’t work quickly then your pastry will dry out, making it difficult to shape and forming cracks that you won’t be able to fix. Learn from my mistakes and do every thing you can to ensure that once you start the pastry it’s shaped and cooked as soon as possible.
I’ve gone for a spiced, black bean and butternut squash filling. If you’d rather not use butternut squash then I’d suggest sweet potatoes which make an excellent substitute. Make the filling before your dough and it’ll help make sure you’re ready to go as soon as possible. These will make an excellent snack while wrapping presents or playing board games.
Enjoy!
- Makes: Serves 4
Ingredients
For the Filling:
- 850g Butternut Squash, peeled & cubed
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Thyme
- 1 tsp Oregano
- 1/2 tsp Ground Coriander
- 1/4 tsp Cayenne
- 2 Tbsp Oil
- 250g Cooked Black Beans
- 1 tbsp Lemon Juice
- 1 tsp Chilli Flakes
- 1 Tbsp Tomato Puree
- 1/4 cup Fresh Coriander, chopped
- Salt & Pepper to taste
For the Dough:
- 232g Masa Harina (aprox. 2 cups)
- 375ml Hot Water
- 2 Tbsp Coconut Oil*
- 1/2 tsp Baking Powder
- Oil for cooking
Directions
Preheat your oven to 225 degrees (200 Fan/ 425 F). Toss the butternut squash with the spices and oil. Place onto an oven tray and roast for 45 minutes, or until starting to caramelise around the edges. Once cooked, mash down with a fork or potato masher before stiring through the black beans, tomato puree, lemon juice, and chilli flakes. Taste and season as needed. Place to one side to cool while you whip up the dough.
I strongly suggest you mix the dough with a stand mixer if you can, it makes a big difference in texture. If this isn’t an option for you then go ahead and mix by hand. Dissolve the oil in the hot water first then place all the dough ingredients into the bowl of your stand mixer. Beat with the paddle attachment until well combined and a smooth dough forms.
If you have a tortilla press then go ahead and line this so you can start forming the dough – personally I’ve always had great success using a large frying pan so I’ll talk you through my method. Bring out a nice large pan with a smooth base, it helps if its a heavy pan. Cut a piece of grease proof paper large enough to fold over and cover a side plate on both sides. Working quickly, place about a quarter cup of ball of dough on one side and fold the paper over leaving plenty of room on all sides. Press the pan on top and press heavily, putting equal weight all the way round. When you lift the pan up you should have a perfectly circular, flat, thin piece of dough.
Holding in your hand, carefully peel away the top lining of greaseproof paper. Place a small amount of filling in the centre of the dough, leaving a significant border round the edge (just less than a quarter cup usually works well for me). Using the greaseproof paper to support the dough carefully fold the empanada shell in half and press the edges together to ensure a tight seal. Transfer onto a plate and repeat till you use all the dough.
Frying Method: Place about an inch of oil in a large pan. Heat until a thermometer reads 180 degrees (350 F) or a small piece of dough dropped into the oil bubbles. Working in small batches (try not to overload your pan), carefully place the empanadas in the pan. Cook until lightly browned, about 4 minutes, then turn and repeat. Transfer to a paper lined plate and continue until all the empanadas are cooked.
Oven Baked Method: Preheat your oven to 180 degrees (350F/ 165 Fan). Put the formed empanadas on a lined baking tray and lightly brush with a 1:1 mix of oil and plant based milk. Place into the oven and bake for 20 minutes, or until golden brown.
Serve with your favourite choice of guacamole, salsa, or a delightful vegan coriander crema. If making ahead, allow to cool completely before wrapping tightly and placing the fridge for up to 5 days.
Notes
* You need an oil with a high saturated fat content here – trex also works very well but I know some people don’t like to use palm oil if possible. Don’t substitute for a low saturated fat oil like olive or rapeseed as it just won’t work.
Allergy Notes; This is naturally vegan, gluten free, soy free, and nut free!
