Description
A delicious plant-based alternative to traditional empanadas.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon salt
- 1 cup cooked lentils
- 1/2 cup diced bell peppers
- 1/2 cup chopped onions
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix flour and salt.
- Add vegetable oil and water; mix until a dough forms.
- Let the dough rest for 30 minutes.
- In a skillet, sauté onions and bell peppers until soft.
- Add lentils, cumin, paprika, salt, and pepper; cook for 5 minutes.
- Roll out the dough and cut into circles.
- Fill each circle with the lentil mixture.
- Fold and seal the edges with a fork.
- Place on a baking sheet and bake for 25 minutes or until golden brown.
Notes
- Allow the empanadas to cool slightly before serving.
- You can add other vegetables for more flavor.
- Serve with a dipping sauce of your choice.
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan empanadas, plant-based empanadas, lentil empanadas