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
Latin Empanadas
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.