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Ingredients
Crust
- 2 1/2 cups Whole Wheat Flour
- 1/2 tsp Salt
- 1/4 cup Refined Coconut Oil
- 1/2-1 cup Warm Water
Filling
- 2 cups Yukon Gold Potatoes
- 2 tbsp Vegan Butter or oil
- 3/4 cup Carrots diced
- 3/4 cup Celery diced
- 1 medium Yellow Onion diced
- 1 tsp Thyme
- 1/2 tsp Rosemary
- 1 tsp Salt
- 1/2 tsp pepper
- 1 cup Chickpeas
- 1 cup Peas frozen
- 6 tbsp Flour
- 2 cups Vegetable Broth
- 1/2 cup Soy Milk
Instructions
- In a food processor, Combine flour & salt, add coconut oil, keep pulsing, scraping down sides to combine, slowly add water 1 tbsp at a time, process on high, when combined it will form a ball & feel smooth. Cut dough in 1/2 wrap both in plastic wrap, let rest 30min.
- Cover potatoes in cold water in a med sauce pan, bring to boil simmer till tender 6–8 min, drain, set aside.
- In large sauté pan, melt butter, add onions, carrots, celery, and seasoning sauté on med-high heat 10-12 min.
- Add peas & potatoes then combined mix with flour, then add veggie stock, keep stirring, sauce will start to thicken, add soy milk, keep stirring, add extra seasoning if desired, place in large bowl to cool to room temp.
- On a floured dusted surface, roll out dough, use a 5-6 circular cutter to make empanada crust (I used a bowl as template), place 2 tbsp filling in center of circle, dab water on edges of half the circle, fold into a half moon, use tines of fork to seal firmly, repeat until you use all dough, place on parchment paper.
- Mist parchment with oil bake empanadas at 400 F 20-25 mins flipping half way through, misting tops with oil. Enjoy!!!