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Preparation Time : 15
Cook Time : 30
Total Time : 45
Whole-wheat flour 1 1/2 Cup
Baking powder 1/4 Tsp
Baking soda 1/4 Tsp
Salt 1/2 Tsp
Olive oil 1Tsp
Warm water, 1 /2 cup or more.
Extra-virgin olive oil 1Tbsp
Small onion, diced 1/2
Fresh garlic cloves, minced 1-2 No
Mushrooms, diced 1Cup
Chili powder 1Tsp
Scrambled tofu 1/2 Cup
Salt As per taste
Place the dough ingredients in a big bowl.
Add water little by little and form a dough.
Wrap the dough in a cling wrap and keep in fridge while you prepare filling.
Heat the olive oil in a large pan over medium high heat. Add in the onions and garlic and continue cooking for a few minutes
Add in the mushrooms, with the chili powder. Mix together and cook until mushrooms are softened, for about 5 minutes.
.Add scrambled tofu and season with salt and pepper. Continue cooking for another 3 to 4 minutes, or mixture is totally dry.
Remove from the heat and allow your mushroom tofu mixture to cool completely.
Preheat oven to 200 degrees. Remove the pastry dough from the refrigerator and onto a lightly floured work surface.
Using your rolling pin, roll out the dough until flat. Using a small bowl or cookie cutter cut out the round disc shapes for the empanadas
Place a tablespoon size of the mushroom tofu filling in the middle of each empanada disc.
Fold the bottom part up and continue to fold over the top of the disc, creating little creases across the top, sealing the empanada. There are several different ways to seal your empanada.
Same way prepare all the empanadas.
Place empanadas onto a lined baking sheet.
Drizzle the top of the empanadas with a little olive oil .
Bake the empanadas for 30 minutes or until golden brown in colour.
Serve with your favorite dipping sauce and enjoy.
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