The dough for vegan empanadas that we are going to prepare is gluten-free and is the one used to cook arepas. It is made from precooked white or yellow corn flour and when cooking the vegan empanadillas they will be crispy on the outside and tender on the inside. As a filling I’m going to use the Yuba vegan shredded “meat”, but you can fill them with whatever you want. It’s a matter of taste!
Ingredients to make Vegan Empanada Dough:
• 250 grams of precooked corn flour (marac PAN)
• 250 milliliters of water
• 1 teaspoon salt
• 1 splash of vegetable oil
• 1 cup vegan shredded meat filling (optional)
How to make Vegan Empanada Dough:
To cook the filling that I propose, follow the steps of the recipe for Yuba vegan shredded meat from my Free Recipes profile.
In a bowl, mix the flour and salt and add the water little by little, mixing and kneading with your hands until you get a soft and consistent dough, without lumps and that does not stick to your hands.
Take portions of vegan dough and make a ball with your hands. Place the ball on top of a piece of cling film and roll it out to a circle half a centimeter or less thick.
In the center of each circle, place several tablespoons of the filling of your choice. With the help of the plastic wrap, fold the circles in half (lifting the film on one side until it folds and the edges close). Seal the edges with your fingers.
Trick: Remember that you can use this or another type of filling.
Heat a pan with oil and fry the vegan dumplings until golden and crispy. You can also cook the dough for empanadas in the oven without eggs at 180 ° C for 20-30 minutes. Once fried, place the vegan dumplings on a plate with absorbent paper to remove excess oil and eat!
