Photo Courtesy of Gab Varano
Ingredients for Empanadas
8 ounces soy crumbles, chopped beef, pork, turkey or chicken
1/4 cup raisins, soaked in 3 tablespoons very hot water
2 tablespoons olive oil
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
2 cloves garlic, minced
1 cup canned black beans, rinsed and drained
1 can (8.5 ounces) yellow corn, drained
1/4 cup pitted black olives, drained and finely chopped (optional)
1 packet Sazon Goya seasoning with Annatto (preferred) or 1 packet any brand taco seasoning
Salt and pepper
3 packages Frozen Empanada Dough Discs (Goya brand comes with 10 discs in each package)
**You can also use a 15-ounce box of pre-made pie dough (2 rounds) and cut your own discs** Allow frozen dough to thaw approximately one hour prior to filling
Instructions
1. In a deep skillet, heat the olive oil over medium heat and add the onion.
2. Cook for about 4 minutes and add the green and red peppers. Cook for an additional 4 minutes over medium heat.
3. Add garlic and soy crumbles or meat.
4. Saute for approximately 6-8 minutes until crumbles or meat are browned.
5. Stir in black beans and corn, add Sazon seasoning, salt and pepper.
6. Saute for 2 additional minutes.
7. Add raisins and olives and stir well.
8. Remove from heat and allow to cool.
9. Preheat oven to 350F.
10. Line a baking tray with parchment paper.
11. Place the dough discs on a flat surface and place 1-2 heaping tablespoons of filling on one disc.
12. Fold the dough disc in half and crimp the edges with tines of a fork to seal.
13. Place the empanada on the prepared baking sheet.
14. Repeat with remaining dough and filling.
15. Bake until the crusts are golden brown, 30-40 minutes.
(Empanadas can also be deep fried in oil until golden brown)
Ingredients for Avocado Dip
2 small avocados
1- 1 1/2 tablespoons lime juice
1/2 teaspoon salt
1 tablespoon sour cream
Instructions
1. Cut avocados in half.
2. Remove the pits and scoop out the flesh of the avocado.
3, Mash the avocados and add lime juice, salt and sour cream with a fork and mix to form a smooth paste.
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