Submitted by Sarah Angress
As a kosher vegan I love experimenting in the kitchen with different cuisines and seeing what spin I can add on international favorites such as empanadas. My kosher vegan baked empanadas are packed with filling and have a crispy shell. Filled with corn, kale, and pinto beans, these empanadas are loaded with protein, nutrition, and yumminess! I love keeping these in my fridge for those days where I am running a little late. Super easy to make, store, and reheat. I throw one in the oven while I get ready and take it with me on my commute! Tasty and simple- can’t ask for more!
Take discs out of freezer and allow to thaw.
In a large pan with hot oil add the onion, cook for 2-5 minutes on medium high heat. Then add your vegan meat substitute and season with the taco seasoning according to your preference. Stir until combined and allow to cook for about 5 minutes and then add the corn, beans, and however much kale you prefer. Allow everything to cook down for about 10 minutes. Make sure there is no water in the pan and that everything is really well mixed together.
Remove the pan from the heat and allow mix to cool for about 10-15 minutes. Take an empanada disc and roll it out a little. Place about two spoonfuls worth of filling in the center and add some cilantro on top. Fold the dough over, creating a half circle shape and with a fork press down around the edges making sure to seal it good so that none of the filling escapes while baking.
Lay your empanadas on a baking sheet lined with parchment paper. Brush each side of the empanada with oil of your choice and bake in the oven on 400 degrees Fahrenheit for about 40 minutes or until golden brown, turning them over halfway through.
Serve and eat with lime!
*To reheat them bake in the oven for about 10 minutes on 400 degrees Fahrenheit. Wrap immediately in tinfoil and go!
**Can also reheat them in the microwave for a softer dough.
***There will probably be leftover mix, you can repurpose this and eat over rice or in a burrito!