Vegan Empanadas de Humita

Method

Tested in our kitchen

1. 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.

2. Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent.

3. Add corn to the skillet and cook for another 5 minutes, or until heated through.

4. Stir in vegan cream cheese and smoked paprika into the corn mixture, seasoning with salt and pepper. Remove from heat and let cool.

5. Preheat oven to 375°F (190°C).

6. Place a spoonful of the corn mixture onto each disc, fold over and seal the edges with a fork.

7. Place empanadas on a baking sheet and bake for 20-25 minutes until golden brown.

Courses: Snacks, Dinner, Lunch

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