Ingredients
Beyond Beef®
Beef empanada filling:
1 lb Beyond Beef
4 roasted sweet plantain, sliced
1 yellow onion, diced
2 to 3 garlic peeled, chopped
2 Tbsp red bell pepper, diced
2 Tbsp green bell pepper, diced
1 Tbsp oregano, fresh chopped
2 to 3 tsp ground cumin
½ cup cilantro leaves, fresh chopped
¼ tsp salt kosher medium classic
¼ tsp black pepper table ground
4 Tbsp olive oil
Homemade empanada dough (or use about 12-15 store-bought empanada discs):
3 cups all-purpose flour
¼ to ½ teaspoon of salt
¾ cup of unsalted butter (plant-based options available)
1 egg or egg replacer
¼ to ½ cup of water, adjust as needed
Preparation
Make the filling:
Heat oil in a 12″ skillet over medium-high heat
Season Beyond Beef with salt and cook until brown, 3–5 minutes
Transfer Beyond Beef to a bowl, then set aside
Add bell peppers and onion to pan; cook until golden, 12–14 minutes
Add cumin, oregano, plantains, black pepper, then cook until fragrant, about 2 minutes.
Add cooked Beyond Beef to the bell pepper mixture, then mix.
Make the dough:
Heat water and butter in a 1-qt. saucepan over medium heat until the butter has melted, about 3 minutes then let cool slightly
Whisk flour and salt in a large bowl; make a well in the center of the flour mixture and slowly stir in the water and egg or egg replacer mixture until a wet dough form.
Using your hands, knead until the dough is smooth, about 2 minutes.
Wrap dough in plastic wrap; chill for 2 hours.
Make empanadas:
Divide dough into twelve 2″ balls. On a lightly floured surface, and using a rolling pin, roll out dough balls into 5″ circles.
Place about 3 tbsp of the filling in the center of each dough circle
Fold dough in half over the filling, forming a half circle, then use your fingers to gently press and seal the edges.
To make a “rope” around the edge, dog-ear one corner of the half circle. Move along the curved edge and pinch 1⁄2″ of dough next to the dog-ear, stretching it toward you, before folding it back so it overlaps the dog-eared edge. Continue to pinch and fold the dough in 1⁄2″ sections, slightly overlapping each previous fold, until you reach the opposite corner.
Place empanadas on a baking sheet; bake at 375F until golden brown, 30–35 minutes, or fry in oil for 3 -4 min
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