Spicy Vegetarian Empanadas
Recipe type: Dinner
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 pkg. Goya brand discos - 10 rounds
  • 2 cups potatoes - peeled and cut into cubes
  • 1 pkg. Beyond Meat beef crumble
  • ½ onion, diced
  • 1 clove garlic - minced
  • 1 green onion - sliced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp cumin
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1 tsp oregano
  • ½ tsp red pepper flakes
  • ½ tsp mace
  • 1 tbsp olive oil
  1. Take out empanada wrappers and let reach room temp.
  2. Peel the potato and boil for 10 minutes in salted water, until soft
  3. Remove the potato, and finely dice when it is cool enough to handle.
  4. Preheat oven to 400.
  5. Heat olive oil in a skillet over medium-low heat.
  6. Saute the onion and garlic until translucent.
  7. Increase heat to medium high and add Beyond Meat beef.
  8. Cook for about 3 mins. or just slightly browned.
  9. Add spices except green onions, and parsley, stir
  10. Remove from heat and add potatoes, green onions, and parsley.
  11. Place a tablespoon of filling in the center of each wrapper.
  12. Dab water on finger, run along outside edge of dough
  13. Fold in half, roll or pleat the edge, and press with a fork.
  14. Place on a cookie sheet and bake for 25 minutes, until golden brown
Recipe by Veggie Punk Kitchen at http://veggiepunkkitchen.com/spicy-vegetarian-empanadas/