Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers (46 page)

5. Steam as directed for Black Bean-Sweet Potato Tamales (page 189).

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Makes about a dozen 6-inch dough rounds

•
Time: About 35 minutes, not including the chilling time

 

3 cups all-purpose flour
1½ teaspoons salt
¼ teaspoon baking powder
6 tablespoons chilled nonhydrogenated
vegan shortening
2 tablespoons chilled nonhydrogenated
vegan margarine
¾ cup cold water, or more as needed

 

1. In a food processor bowl, pulse together the flour, salt, and baking powder for a few seconds. Slice the shortening and margarine into ½-inch chunks, add to the food processor, and pulse until everything resembles fine, sandlike crumbs. If your food processor bowl is small, prepare everything in two batches. If you prefer, you can also use a large fork or pastry cutter to blend the fats into the flour.

2. Pour the flour mixture into a large bowl and stream in the cold water while mixing the dough with your fingers. Continue adding just enough cold water that you can press the mixture together to form a soft and stretchy dough. Briefly knead a few times, divide into two balls, flatten each into a round about an inch thick, and wrap tightly with plastic wrap. Handle the dough minimally to keep it from getting tough. Chill it overnight or for at least 4 hours.

3. Tear about ten pieces of waxed paper to about 7 inches square and keep them near your workspace. Lightly dust a large, stable rolling surface and a rolling pin with all-purpose flour. Roll one of the dough rounds about ⅜ inch thick, stretching and pulling the dough a little if necessary. To keep the dough from getting tough, use long rolling motions, occasionally lifting the dough by the edges and turning it a little to ensure an even thickness throughout.

4. Using a 6-inch-diameter bowl pressed into the dough as a guide, take a small, sharp paring knife and run it around the edge of the bowl to cut out circles. Or, use a huge round cookie or biscuit cutter. Stack the circles of dough on top of one another, separating them with the waxed paper pieces to keep them from sticking. Chill the dough scraps, while you roll and cut the remaining unworked dough 

 

Frozen Empanada Dough

 

D
on’t want to get acquainted with a rolling pin? Look for premade frozen empanada dough circles in the freezer section of your local Latin grocery. It’s also a good idea to have some on hand if you know you’re making a double batch of empanadas and want to be certain you’ll won’t run out of dough. These “wrappers” often require thawing for at least an hour before using, so plan accordingly. But first, be sure to read the ingredients very carefully! Some brands may contain animal fat. Unfortunately, the pretty orange ones (tinted with annatto) usually contain lard, but you may be able to find dough circles that are made with just vegetable shortening.

 

 

into rounds. Gather up all the remaining dough scraps, reroll them only one more time, and cut out as many circles as possible.

5. Chill the finished dough circles, the entire stack well wrapped in plastic wrap while preparing the filling, or store in the refrigerator for up to a week. Keep the empanada dough chilled until you’re ready to fill and bake ’em.

3 cups all-purpose flour
⅓ cup sugar
1¼ teaspoons salt
½ teaspoon baking powder
6 tablespoons chilled nonhydrogenated
vegan shortening
4 tablespoons chilled nonhydrogenated
vegan margarine
¾ cup cold water, or more
as needed

 

•
Makes about a dozen 6-inch empanadas

•
Time: About 1 hour, not including making the dough

 

1 recipe Wheat Empanada Dough
(page 199), cut into 6-inch rounds
3 tablespoons nonhydrogenated
vegan margarine
3 tablespoons finely chopped chives,
garlic scapes, or green onions
1 teaspoon dried basil, crumbled
5 cups fresh or frozen corn kernels
(thawed and drained, if frozen;
removed from 6 to 8 ears of corn
if fresh)
3 cloves garlic, chopped
¼ cup cornstarch
⅔ cup soy creamer or other heavy cream
substitute, or any nondairy milk
1 tablespoon lemon juice
1 teaspoon salt, or more to taste
A big pinch of cayenne
Freshly ground black pepper
⅓ cup soy creamer or nondairy milk,
for brushing

 

1. Keep the prepared dough rounds chilled while preparing the filling. In a heavy-bottomed pot, melt the margarine over medium heat, add the chives and dried basil, and sauté for 2 minutes. In a blender jar, pulse the corn kernels, garlic, cornstarch, soy creamer, lemon juice, salt, cayenne, and pepper into a thick batter. Pour the corn mixture into the pot containing the chive mixture and cook for 8 to 10 minutes, stirring occasionally with a silicone spatula or a wooden spoon, until the filling thickens to the consistency of thick porridge. Remove from the heat, taste, and adjust the seasonings, if desired, with salt, ground pepper, or even little more lemon juice.

2. When ready to assemble the empanadas, preheat the oven to 400°F. Line baking sheets with parchment paper.

3. Take a dough round, gently stretch it slightly outward by its edges, and brush lightly with soy creamer. Scoop a generous ⅓ cup of corn filling into the center of the round and spread it over half of the round; leave about ½ inch of space along the edge of the dough. It’s especially important to make sure this filling doesn’t spill over the edge; the wet filling can make crimping the edges a little tricky. Fold the unfilled dough over the filling, stretching and pulling it just enough to completely encase everything. (You will now have a semicircular patty.) With your fingers, firmly press down the edges of the dough, then seal by firmly pressing the tines of a fork into the edges of the empanada. Carefully lift and place the empanada on a prepared baking sheet, and brush with more soy creamer. Repeat with the remaining dough and filling, dividing the filling equally among the dough rounds.

4. Bake the empanadas for 24 to 26 minutes, or until their crust is golden and their edges begin to brown. A little of the filling may bubble out of the edges, but once you get the hang of crimping the edges it won’t happen very often. Allow the empanadas to cool for about 5 minutes before serving, as the filling will be extremely hot right out of the oven. To reheat, either wrap in foil and bake at 350°F for 8 to 10 minutes, or microwave on high for 30 to 35 seconds. Store leftovers chilled in a tightly covered container.

•
Makes about one dozen plump 6-inch empanadas

•
Time: About 1 hour with baking, not including making the dough rounds

 

1 recipe Wheat Empanada Dough
(page 199), rolled into 6-inch rounds
½ recipe (two loaves) Steamed Red
Seitan (page 34), chilled (for easiest
shredding)
½ pound cremini mushrooms (or any
brown mushroom), cleaned, tough
stems removed
3 tablespoons olive oil
4 cloves garlic, peeled and minced
½ pound yellow onion, minced finely
2 tablespoons red wine or vegetable broth
1½ teaspoons smoked paprika
1½ teaspoons dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cinnamon (optional)
Salt and freshly ground black pepper
½ cup black olives (kalamata or oil-cured
Greek olives), pitted and sliced in half
⅓ cup dark raisins
⅓ cup soy creamer or nondairy milk, for
brushing