1 tsp coconut oil or canola oil
½ tsp cumin seed
4 cloves garlic, minced
1 small red onion, diced
1 small red bell pepper, diced
1/2 small jalapeno, diced
1/3 c frozen or fresh corn
¼ c raisins
1 8 oz package Sweet Earth Chipotle Seitan Grounds (or 10 oz Sweet Earth Chipotle Savory Grounds )
1 tsp Italian dry herb mixture
¼ tsp cayenne – optional for extra heat
DOUGH, OPTION 1 – PURCHASE PRE-MADE EMPANADA DOUGH AT GROCERY STORE
DOUGH, OPTION 2 – MAKE YOUR OWN
1.5 cup all-purpose flour
½ cup masa harina
1.5 tsp sugar
1 tsp salt
6 TB unsalted butter, or vegan butter, chilled and cut into ½ inch cubes
¼ cup cold vodka or tequila
¼ cup cold water
5 TB olive oil
FOR THE DOUGH If you want a quick and easy dough option, you can buy frozen empanada dough in the grocery store. The Goya brand is the most common and will give you a smaller, thinner and crispier empanada. Otherwise, follow the directions below for slightly bigger and tender empanada that has all the homemade artistry. If you’re feeling really ambitious, you can try your hand at some empanada repulgues.
Pulse 1 cup of the all-purpose flour, masa harina, sugar and salt in a food processor until combined, about 2-4 pulses. Add butter and process until dough resembles wet sand, about 10 seconds. Add remaining ½ cup of all-purpose flour and pulse until mixture is evenly distributed around the bowl. Empty mixture into round bowl.
Sprinkle vodka or tequila and water over mixture. Using hands, mix dough until it forms tacky mass and sticks together. Divide dough in half, then divide each half into 3 equal pieces. Transfer dough pieces to a plate, cover with plastic wrap and allow to firm in the refrigerator, about 45 minutes or up to 2 days.
FOR THE FILLING Heat coconut oil over medium heat in a sauté pan. Allow to melt. Add cumin seeds and garlic and sauté for 2-3 mins. Add diced red onion. Saute for another 2-3 minutes. Add red bell pepper and corn. Saute until onions are translucent. Add raisins, seitan, Italian herb mix and cayenne and sauté on medium for another 5 minutes. Turn to low and allow to simmer for an additional 3 minutes.
THE ASSEMBLY Adjust oven racks to upper middle and lower-middle positions, place 1 baking sheet on the upper middle rack (or one on each rack if doing a larger batch and you need two baking sheets) and heat oven to 425 degrees F.
While baking sheets are preheating, remove the dough balls from the refrigerator. Roll out each dough piece on a lightly floured surface into 6’’ circles about 1/8’’ thick, covering each finished dough round with plastic wrap while rolling remaining dough (so not to dry out the dough). Place about 1/3 cup filling into the center of each dough round. Brush edges of dough round with water using your finger and fold dough over filling. Press edges to seal and use a fork or the repulgues method for various sealing patterns. These folded and sealed empanadas can be saved for up to 2 days in the refrigerator if wrapped tightly in plastic.
Once the baking sheet reaches temperature in the oven, drizzle 2 tablespoons of olive oil on the hot baking sheet and return to the oven for 2 minutes. Be careful not to burn the oil here by leaving it in too long. Brush the empanadas with the remaining TB of olive oil and place on the baking sheet. Bake for 25-30 minutes, switching and rotating the baking sheet half way through the cooking. They should be well browned and crisp. Let empanadas cool on wire rack for 10 minutes and serve.