Tasty Empanadas with Bell Pepper and Spinach
Gang/Type: Snack
Ergibt/Yield: About 24 empanadas
For the dough:
  • 400 g (14.1 oz) flour
  • 1 pk. dry active yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 200 - 240 ml (up to 1 cup) lukewarm water
For the bell pepper filling:
  • 1 red bell pepper
  • 3 mushrooms
  • 1/2 red onion
  • 1 tbsp oil
  • 1 tbsp tomato paste
  • 1/2 tsp harissa paste
  • 1 pinch salt
  • 1 tbsp chopped parsley
For the spinach filling:
  • 1/2 red onion
  • 150 g spinach
  • 2 tbsp cashews
  • 1 tbsp nutritional yeast flakes
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 100 ml (1/2 cup minus 1 tbsp) water
  • 1 tbsp oil
  • pepper
  • 1 tbsp vegan butter - melted
  1. Knead all ingredients for the dough thoroughly and let rest for about an hour.
  2. For the bell pepper filling finely chop the bell pepper, mushrooms and onion. Sauté all in hot oil and season with harissa paste, salt and parsley. Spread on a plate and let cool.
  3. For the spinach filling cut the onions into fine strips and roughly chop the spinach. Grind the cashews and blend with yeast flakes, salt, garlic powder, pepper and water to get a spiced cream. Sauté the onion in hot oil and then add the spinach, let wilt. Pour the cream over and bring to boil and let simmer briefly. Let cool.
  4. Preheat the oven to 180° C (360° F).
  5. Roll out the dough very flat and cut out small circles (about 3.5 in). Add one teaspoon of filling to each circle and fold over. Fold the edges to the center or close with a fork.
  6. Place the empanadas onto a baking tray, lined with parchment paper and brush on melted butter. Bake in the oven for about 15 minutes until golden.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/leckere-empanadas-mit-paprika-und-spinatfuellung/