Description
Empanadas made with homemade vegan dough, filled with melty mozzarella, fresh tomatoes and basil.
Ingredients
- FOR THE DOUGH:
- 1-¾ ounce, weight Margarine
- 2 cups Flour
- ¼ teaspoons Salt
- ½ cups Water
- FOR THE FILLING:
- 10 whole Cherry Tomatoes
- 5 ounces, weight Fresh Mozzarella
- ½ cups Fresh Basil, Rinsed
- 1 whole Egg Yolk, Diluted In A Few Drops Water
- Salt To Taste
Preparation
1. To make the dough: Melt the margarine in a small saucepan over low heat, then remove the pan from the heat and let it cool for 1 or 2 minutes until lukewarm.
2. Mix the flour and salt in a large bowl. Add the melted margarine and stir energetically with a spatula. Place a bowl of lukewarm water on your work station along with a tablespoon, then start adding tablespoons of water little by little, while mixing. Once the dough is workable, start kneading with your hands, either in the bowl or on a lightly floured surface. Add water and knead until you get a consistent and smooth ball.
3. Cover the ball and let it sit for 20 minutes.
4. Roll out the dough with a rolling pin on a floured surface, to a 1/10″ thickness. Cut out 4 or 5″ discs with a pastry cutter or an upside down bowl. The dough is ready to be filled.
5.To make the filling: Finely dice the tomatoes and mozzarella, then combine them in a bowl and season with salt. Roughly chop the basil and add to the mixture.
6. Preheat oven to 360°F. Line a baking sheet with foil. Place a small bowl of cold water by your working station. Add about 1 tablespoon of filling to the center of each dough disc, then add water all around the edges of the dough with the tip of your fingers. Fold over the dough and seal it around the filling by pinching the seams together. Fold the sealed edges back on top for aesthetics if you wish.
7. Once all the empanadas are filled, place them on the prepared baking sheet, use a brush to add egg yolk on top, then bake for about 30 minutes, until golden. Serve warm.
Source: Empanadas al horno y fritas, saladas y dulces – Cocina clasica.
