Vegan Empanadas


Filling Ingredients

  • 2 cups peeled and diced white potatoes.
  • 1 vegetable bouillon tablet.
  • 1 tablespoon olive oil.
  • 1/2 cup white or Vidalia onions, chopped.
  • 1 cup chopped tomato.
  • 1/2 teaspoon fine sea salt.
  • 1/2 cup chopped green onions.
  • 1 chopped garlic clove.
  • 2 tablespoons chopped fresh cilantro.
  • 2 tablespoons chopped red bell pepper.
  • 1/2 teaspoon black pepper.

Dough/Masa Ingredients
  • 1 1/2 cups precooked yellow cornmeal (masarepa - Goya makes this product).
  • 2 cups water.
  • 1 tablespoon olive oil.
  • 1/2 tablespoon sazon (another Goya product).
  • 1/2 teaspoon fine sea salt.

Dough/Masa Instructions
  • 1. Add the masarepa in a large bowl.
  • 2. Add the sazon and salt, mix well.
  • 3. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth.
  • 4. Cover with plastic and set aside for 20 minutes.
  • 5. Cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender.
  • 6. Drain and gently mash the potatoes. Set aside.
  • 7. Heat 1 tablespoon olive oil in a large, heavy skillet.
  • 8. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes.
  • 9. Add the tomatoes, green onions, garlic, bell peppers, cilantro, salt and black pepper. Cook for about 15 minutes.
  • 10. Transfer the mixture to the mashed potatoes bowl and mix well to combine.
  • 11. Break small portions of the dough, about 1 1/2 tablespoons each and form into a ball.
  • 12. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
  • 13. Fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with a fork.
  • 14. Fill a large pot with olive oil (or oil of choice) and heat over medium heat.
  • 15. Place 3 or 4 empanadas at the time in the oil and fry for about 2 minutes until golden on all sides.
  • 16. Remove cooked empanadas and place on paper towel to remove excess oil.
  • 17. Serve with hot sauce (aji) and lime wedges.