I’ve only ever had Empanadas once. They were little flaky, pastry pockets filled with seasoned ground beef, raisins, and olives. It sounds crazy but they were actually delicious. And I am pretty sure- authentic.
Needless to say, now that I am vegan, those authentic empanadas do nothing for me except make me cringe…
So I came up with a new, more vegan friendly version! Not authentic, but still very, verrrrrry yummy.
This animal-friendly Empanada Pie is full of super nutritious veggies: butternut squash, kale, and black beans. Plus! A helping of brown rice for good measure. HELLO FIBER!
Instead of going the traditional route with this (shaping and filling a tedious amount of pockets…) I decided to cheat and take the lazy way out- throw it all in a pan and top it with the crust! But just because I did it that way doesn’t mean that you necessarily have to.
The dough recipe makes more dough than you really need so you have a few options:
- You can do like me a just roll it all out in excess and take what hangs over and tuck it under the filling.
- Make it a double layer, rectangular pie by dividing the dough in two and rolling each piece out to fit the 9-by-13-inch pan.
- Cut some calories and make it a single layer topped pie.
- Or go the traditional route and roll the dough out and cut circles from it to make pockets.
Either way this would make a great Fall or Winter dish for you and your family!
- For the Pastry Dough:
- 2 cups plus 2 tablespoons all-purpose flour (or mix with whole wheat)
- 1 tablespoon sugar
- 1 teaspoon fine-grain sea salt
- ¾ teaspoon baking powder
- ½ cup coconut oil
- ½ to ¾ cup cold water
- For the Filling:
- 3½ to 4 cups ½-inch cubed butternut squash, roasted*
- 2 tablespoons olive oil
- 1 red onion, chopped (about 1 cup)
- 1 jalapeño, seeded if desired, and minced
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- ¼-1/2 teaspoon crushed red pepper flakes
- 1½ teaspoons sea salt
- ½ teaspoon ground black pepper
- ⅓-1/2 cup water or vegetable broth
- 2 cups kale, roughly chopped
- 1 cup cooked brown rice
- 1 (15-ounce) can black beans, rinsed and drained (about 1¾ cups cooked)
- For the Pastry Dough: Place the flour, meal, sugar, salt, and baking powder in a food processor; pulse a few times to evenly distribute.
- Add shortening in small tablespoon-sized pieces; Pulse until the mixture becomes coarse and pebbly.
- Slowly add water mixture to food processor while it is running. If it doesn't come together, add a few more tablespoons of water until it holds together when pinched. Be careful not to over-process! Gather dough into a ball, cover with plastic wrap and refrigerate at least 1 hour.
- For the Filling: Add olive oil to a large skillet set over medium-high heat. Sauté red onion and jalapeńo until onion is translucent, about 5 minutes. Add garlic and spices; continue to sauté about 30 seconds or until fragrant.
- Add remaining ingredients (starting with ⅓ cup water or broth) and continue to cook until the kale has wilted down, about 5 minutes. Mixture should be moist, but not soup-like. If it looks to dry, add remaining water or broth (I used full ½ cup in mine). Turn off heat and set mixture aside.
- Remove dough from the refrigerator and place on a well-floured counter surface. You can either cut the dough in half and roll out a thin top and bottom for the 13-by-9-inch pan or you can make it more rustic and roll out one large rectangle and just tuck in the excess (or you can also just use half the dough for the top and forget the bottom if you want to go light on the crust since the filling isn't very thick). Assemble the crust and filling per your desire.
- Brush the top with additional olive oil and bake 45 minutes or until the crust is golden brown. Serve hot or at room temperature.
Throw in ½ cup to 1 cup chopped bell pepper or corn.
Use various flours (oat flour, corn flour)
Instead of brown rice, you can use millet or quinoa.