Latin Empanadas

This is a recipe that my sister thought me to make when I was young. I made the adaptations to make it dairy-free and plant-based. Without changing any of the texture or flavors.

Growing up in a Mexican home, meant spending a lot of time in the kitchen with my grandmother. My older sister enjoys cooking too. She took pastry classes at her school and she began to share recipes with me. The best part about making and creating food is the love that goes into each recipe and the conversations we have while cooking.

I believe that making tasty food and sharing my recipes with you helps me spread the love that I experienced in my grandma’s kitchen while growing up.

Food is a way to share love with others, without judgment. Enjoying a good meal is the best way to start a conversation and see that we are all the same.

Hard Work Should Be Rewarded By Good Food.

-Ken Follett

Empanadas

Latin Empanadas

A type of baked turnover pastry. This is a delicious treat for a get together or just to keep in hand to share with love ones.
Dairy-free, Snack & Plant-based
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Baking, Dessert, Snack
Cuisine Latin, Mexican, Plant-Based
Servings 20 Small
Calories 153 kcal

Equipment

  • Baking sheet
  • Large mixing bowl
  • Measuring spoons
  • Measuring cups
  • Measuring jug
  • Fork
  • Rolling pin or tortilla press
  • Small pot

Ingredients
 
 

  • 2 Cups All purpose flour Unbleached
  • 1 Tsp Baking powder
  • 1/3 Cup Cane sugar Organic
  • 1/4 Tsp Cinnamon Ground optional
  • 1/2 Cup Butter Vegan cold & cut in cubes, I use miyokos
  • 1/2 Cup Oat milk warm, or use hemp for this recipe
  • 8 oz Jam

For the golden top

  • 1/2 Cup Cane sugar Organic
  • 1/4 Cup Water

Instructions
 

For the golden top

  • In a small pot add the water and sugar, bring to a boil and set aside.
  • Let it cool, until the empanadas are ready to be cover with this mixture.

Making the empanadas

  • Preheat oven to 375°F (190°C) ,and have the baking sheet ready.
  • In a large mixing bowl add the flour, sugar, and cinnamon. Next add the cube butter and mix, the cosnsitency will be grainy.
  • In the flour mixing bowl, now add the plant-milk and mix together. keep kneading until the dough does not stick to your hands. About 5-10 minutes. Set aside and let rest 5 minutes.
  • In a clean surface, place the dough and divide into 20 small balls. Doing one at a time. Place the dough into the tortilla press or using a rolling pin making a circle.
  • Once the dough is ready as a circle add a small amount in the center of the empanada and close. To sealed the edges use the fork and press the end of the empanadas, place on baking sheet.
  • Repeat with every dough ball until you have all the empanadas ready and in the baking sheet. Now brush the top with the sugar water and place in the oven for 20-25 minutes.
  • Let them cool, before eating. For storing look at notes below.

Notes

Storing in the freezer: Place the uncooked empanadas with filling and sealed in a ziplock bag. Making sure to get all the air out. Double the bag and place in the freezer for up to 2 months. To bake let them thaw and bake for the same time.
To stored after they are baked: Place in a air tight container, do not stored in refrigerator. They will stay fresh for up to a week
 

Nutrition

Calories: 153kcal | Carbohydrates: 26g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 69mg | Potassium: 27mg | Fiber: 1g | Sugar: 14g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Keyword baking, Basic recipe, dairy-free, vegan
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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