Name: Vegan Corn Empanadas
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 18 servings
Ingredients: 3 cup all purpose flour ((Organic When Possible)); 0.75 cup coconut milk (full fat, canned); 0.67 cup cannellini bean (rinsed and drained); 3 tbsp water (filtered, if necessary); 1 tsp salt; 0.25 cup plant based milk ((optional, for brushing empanadas)); 1.25 cup corn kernels (fresh, removed from cob); 1 null yellow onions; 0.25 cup roasted red peppers (finely diced); 1 cup coconut milk (full fat, canned); 0.5 tsp salt; 0.5 null black pepper (to taste)

Instructions

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1

In a large bowl, combine the all purpose flour (3 cup) and salt (1 tsp). Stir well.
2

Add the cannellini bean (0.67 cup) and coconut milk (0.75 cup) to a blender or powerful food processor. Blend for 60-90 seconds, until the beans have broken down and only smooth liquid remains.
3

Pour the liquid mixture gradually into a bowl, and “cut” the liquid into the dough using knives or a pastry cutter. Once this becomes too difficult, knead the dough with your hands until all of the [all purpose flour] has been incorporated. If you find the dough to be too dry still, add water (1 tbsp) in 1 tbsp increments until the dough becomes soft and slightly sticky.
4

Divide the dough in half and roll out each half between two sheets of parchment or wax paper, until about 0.125 inch thin. Place in the fridge and let chill while you prepare the Corn Filling.
5

Add a splash of [water] to a medium pot and bring to medium heat. Once warm, add in the diced onions (1 yellow) and cook until translucent, about 5 minutes.
6

Add in the diced roasted red peppers (0.25 cup), corn kernels (1.25 cup), salt (0.5 tsp), and a generous amount of black pepper (0.5 tsp). Pour coconut milk (1 cup) over this mixture, and bring to a simmer.
7

Let simmer for 15-20 minutes, or until thickened. Remove from the heat and let cool for a few minutes before handling.
8

Preheat your oven to 350F.
9

Remove the empanada dough from the fridge and roll it out one more time to ensure it is nice and thin. Use a round cookie cutter or rim from a heavy glass to cut the dough into circular shapes; I was able to make around 18.
10

To fill each empanada, spread the dough round out with your fingers, then place about corn filling (1 tbsp) into the center of the round. Use your fingers to pinch the round closed (into a half moon shape), then seal the ends as desired, using either a fork or your favorite folding technique Note: if this step is confusing for you, I would suggest you watch the recipe video in this blog post
11

Place the empanadas on a lined baking sheet and lightly brush with plant based milk (0.25 cup), if desired (this will make them more golden on the outside).
12

Bake the empanadas for 30-35 minutes at 350F, or until golden.
13

Store any leftovers in an airtight container in the fridge for up to one week. It is best to reheat these on the stovetop or oven in place of a microwave.