Ingredients:

 

(Makes about Twenty, 3 inch empanadas)

• Avocado or Grapeseed oil for frying

• Lime and ají for serving

​

​

Dough (Masa)

• 1 ½ cups precooked yellow cornmeal 

• 2 cups warm water

• 1 tablespoon avocado oil

• 1 packet sazon Goya with saffron

• 1 teaspoon of vegan bouillon  

•  ½ teaspoon Salt

 

​

Filling

• 2 cups peeled and diced white potatoes

• 1 package meatless grounds (or 12 oz finely chopped oyster mushroom)

• 2 tablespoons sofrito

• 1 packet sazon Goya con culantro y achiote 

• 1 teaspoon of vegan bouillon

• 1 tablespoon olive oil

• 1/2 cup white onions, chopped

• 1 cup tomato, chopped

• ¼ cup green onions, chopped

• 3-4 garlic cloves, chopped

• 3 tablespoons chopped fresh cilantro

• 1 red bell pepper, chopped

• ½ teaspoon cumin

• 1 tsp. garlic powder

• Adobo to your liking (contains salt)

• Salt and ground black pepper to your liking

​

*Note: Trader Joe's makes a great Chickenless seasoning salt that can be used as vegan bouillon.

 

Instructions:

​

1. To prepare the dough, Place the cornmeal in a large bowl. Add the Sazon, 1/2 tsp salt, 1 tsp. of veggie bouillon (or 1.5 teaspoons of TJ chickenless seasoning salt), and stir to mix well. Add the water and oil and mix to form the dough. Add a tablespoon of finely chopped cilantro (optional), and pat the dough into a ball. Knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.

 

2. Meanwhile, to make the filling, cook the potatoes in a pot of water with the bouillon cube (or 1 teaspoon of TJ chickenless seasoning), and a sprinkle of Adobo for 20-25 minutes or until tender. Drain and gently mash the potatoes, while still keeping most of their form. Set aside.

 

3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the sofrito tomatoes, green onions, garlic, bell pepper, half of the cilantro, salt and black pepper. Cook for about 10 minutes. Do not overcook.

 

4. Add the meatless grounds, Adobo, sazon and seasonings. Cook for about 8 minutes or until the mixture is cooked. Add tomato sauce. And simmer on low for 5 minutes.

 

5. Transfer the meat mixture to the bowl with the potatoes and mix well to combine.

 

6. Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

 

7. 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.

 

8. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping a small cereal bowl over the edges of the half circle in the direction of the shape of the empanada. This will bind the edges seamlessly.

 

9. Fill a large pot with avocado or grapeseed oil and heat over medium heat.

 

10. Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.

 

11. Using a slotted spoon transfer the empanadas to a cooling rack. Serve with green ají sauce and lime on the side. Pairs well with a cold refreshing beer.