Spicy Vegetarian Empanadas

Spicy Vegetarian Empanadas are golden, flaky pastries filled with a zesty mix of vegetables, beans, and bold spices which is perfect for a tasty meat-free bite with a kick.
Cooking Time
3-4
Portions
2

Ingredients

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Ingredients

  • g Flora Plant Unsalted
  • g Deseeded and finely chopped chilli peppers
  • g Minced beef substitute
  • g Taco seasoning mix
  • ml Water
  • g Baby spinach
  • g Violife Just Like Cheddar grated
  • g Gluten Free Puff pastry sheets
  •   Guacamole, for serving

Method

  • 1

    Step 1

    Preheat oven to 190°c.
  • 2

    Step 2

    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.

Ingredients

  • 60 g Flora Plant Unsalted
  • 60 g Deseeded and finely chopped chilli peppers
  • 200 g Minced beef substitute
  • 24 g Taco seasoning mix
  • 150 ml Water
  • 60 g Baby spinach
  • 80 g Violife Just Like Cheddar grated
  • 400 g Gluten Free Puff pastry sheets
  • Guacamole, for serving

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Spicy Vegetarian Empanadas