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210
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Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:corn,gluten
- Seasons:all
- Cuisines:
- Courses:snacks,dinner,lunch
Recipe Description
Savor the delightfully creamy filling of sweet corn and sautéed onions encased in flaky vegan dough. These empanadas are a perfect treat for any occasion, blending the traditional Argentine flavors with a vegan twist that promises satisfaction in every bite. Easy to prepare and even easier to love, these empanadas can make any day a special day.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup vegetable shortening
- 1/2 tsp salt
- 1/3 cup cold water
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cups frozen corn kernels
- 1/2 cup vegan cream cheese
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Steps:
- Combine the flour, vegetable shortening, and salt in a large bowl. Gradually add cold water and knead into a smooth dough. Cover and let rest for 30 minutes.
- Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent.
- Add corn to the skillet and cook for another 5 minutes, or until heated through.
- Stir in vegan cream cheese and smoked paprika into the corn mixture, seasoning with salt and pepper. Remove from heat and let cool.
- Preheat oven to 375°F (190°C).
- Place a spoonful of the corn mixture onto each disc, fold over and seal the edges with a fork.
- Place empanadas on a baking sheet and bake for 20-25 minutes until golden brown.
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Birthdays, Dinner, Lunch, Snacks | No Comments » on Vegan Empanadas de Humita