In a non-stick pan, melt the Flora Plant Unsalted, over medium heat, and sauté the chilli peppers for about 5 minutes.
3
Step 3
Add the meat substitute and brown.
4
Step 4
Add taco seasoning and water. Simmer for a few minutes until mixture thickens.
5
Step 5
Fold in spinach and turn off heat. Allow the mixture to cool slightly.
6
Step 6
Cut the puff pastry into circles using a 10cm round cutter.
7
Step 7
Scoop a heaped tablespoon of the cooked mixture onto each circle. Add a pinch of grated Violife on top.
8
Step 8
Using water, dampen the edges of the pastry and fold the circle in half, covering all the filling. Crimp the edges of the dough with a fork to seal the empanada.
9
Step 9
Place empanadas on a baking sheet and bake for 12-15 minutes, or until lightly golden brown. Serve with guacamole.