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.