Latin Empanadas

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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

Prep Time15

Cook Time20

Total Time35

Course: Baking, Dessert, Snack

Cuisine: Latin, Mexican, Plant-Based

Keyword: baking, Basic recipe, dairy-free, vegan

Servings: Small

Calories: 153kcal

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

US Customary - Metric

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