Vegan Green Chile and Corn Empanadas

Vegan Green Chile and Corn Empanadas

Hey Everyone!

I’m not dead!

All kidding aside, I’ve been having some personal and health issues over the last month which prevented me from blogging and posting much on Instagram. The good news is, I’m finally doing a bit better and I’m back! Whoo hoo! Feel free to shout from the rooftops with joy. ;)


Vegan Green Chile and Corn Empanadas - The Bitchy Baker

With that out of the way, let’s talk food.

These empanadas are absolute fire. The pastry is unbelievably buttery and flaky. The filling is creamy, cheesy, and chock full of flavor. They’re also fairly easy to put together. Also, you can serve them with this amazingly creamy roasted red pepper crema. What more could you possibly want from life? Or at least from your food.


Vegan Green Chile and Corn Empanadas - The Bitchy Baker

I know that these definitely aren’t traditional by any means, but they’re delicious nonetheless. I chose to use soy curls because I’ve been obsessed with using them in everything lately. However, you can definitely use another protein of choice. Vegan chicken, super firm tofu, seitan, or black beans would be fantastic in these.

I didn’t personally have any leftovers in my house when I made these as my family attacked them… However, I imagine that these would freeze amazingly well. You could freeze them unbaked, then just pop them in the oven whenever you’re needing an easy dinner. I also chose to make mine extra-large; but you could make these any shape or size you would like. They would be adorable if made into little mini empanadas and served at a party.


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Enough rambling. Lets get to the recipe. If you make these, please tag me on Instagram @Bitchy_Baker or #BitchyBaker <3

Toodles!


Vegan Green Chile and Corn Empanadas


Yield: 6-7 large empanadas
Prep Time: About 45 Minutes + 1 Hour of Inactive Chill Time
Cook Time: 25 minutes

Dough Ingredients:

2 cups all-purpose flour
1 ½ tablespoons sugar
1 teaspoon salt
10 tablespoons cold vegan butter, cut into chunks (see notes)
2 tablespoons coconut oil (see notes)
6-8 tablespoons ice-cold water

Dough Directions:

1.   Add the flour, sugar, and salt to a food processor. Pulse to combine. Add in the chunks of vegan butter and the coconut oil. Pulse the butter into the flour until the mixture resembles coarse bits that are roughly the size of peas. Add your ice water, a tablespoon at a time while the food processor is running on low. You may not need all of the water. Add it just until the mixture forms a ball, then immediately stop the food processor.

2.   Turn the dough out onto some cling film. Wrap it and store it in the refrigerator for at least an hour, or until ready to use.

Dough Notes:

  • I recommend using the firm, stick-style vegan butter. The softer, spreadable, tub-style vegan butters tend to have a much higher water content which typically incorporates into the flour too quickly and may result in a less flaky crust. I like Miyoko’s and Earth Balance vegan butters.

  • Use refined coconut oil if you dislike the flavor of coconut.

 

Green Chile Corn Filling Ingredients:

1 tablespoon neutral-flavored oil, such as canola
½ large white or yellow onion, diced finely
3 cloves garlic, minced
1 jalapeno, seeds removed, diced finely
1 tablespoon flour
1/2 cup non-dairy milk (I prefer soy)
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt, to taste
4oz can of roasted and diced green chiles, drained
1 tablespoon nutritional yeast
3/4 cup frozen corn (I like the roasted frozen corn from Trader Joe’s)
¼ cup finely diced cilantro
Zest and juice of one lime
4 oz of dried soy curls, rehydrated and roughly diced (see notes)
3/4 cup vegan cheese (I prefer pepperjack)

 

Filling Directions:

Heat oil in a large, flat-bottomed skillet. Add the diced onion, sauté over medium-high heat until browned. Add the garlic and jalapeno, sauté until fragrant. Add the flour and cook for a minute before slowly adding the non-dairy milk while stirring to avoid lumps from forming. Cook until the mixture begins to thicken, then add in the remaining ingredients apart from the vegan cheese. Cook over medium heat and continue stirring for about five minutes to allow the flavors to combine. Taste and adjust seasonings as desired. Remove from heat and allow to cool for about 10-15 minutes before stirring in the vegan cheese. Set aside to cool until ready to use.

Filling Notes:

  • ·  I used half of an 8oz bag of soy curls for this filling. This yields approximately 3 loosely-packed cups once rehydrated. If you can’t get your hands on soy curls, or if you would prefer to use something else, you could substitute another protein of choice. Vegan chicken, black beans, baked tofu chunks, diced tempeh, seitan, or TVP would work great.

 

Roasted Red Pepper Crema:

1 cup raw cashews, soaked in hot water for an hour
Juice of 1 lime
½ teaspoon salt, or to taste
½ cup roasted red peppers, chopped roughly
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
1/3 – 1/2 cup water

Crema Directions:

Blend all ingredients in a blender until creamy and smooth. Adjust water as needed to achieve desired texture. I personally prefer mine to be a little on the thicker side. Refrigerate until ready to use.

  

Assembly:

1.    Roll Out Your Dough: Preheat oven to 375 F. On a lightly-floured surface, roll out your pastry to about 1/8 of inch thickness. Cut out 6-inch circles; I used a bowl as a guide. Set aside your circles of dough until ready to use.

2.   Assemble Empanadas:  Place a heaped ¼ cup of cooled filling onto one half of each dough circle. Using a finger dipped in a little water, wet the edges of the circle before folding half of the circle over so it meets the other edge, sealing the filling in. Crimp the edges with a fork, or you can get fancy and fold the pastry using this method as I did. Note: You may have a little extra filling, this is excellent served as leftovers over warm rice or quinoa.

3.  Prep the Empanadas to Bake: Place the empanadas on a parchment-lined baking sheet. Brush each empanada with a  little non-dairy milk.

4.  Bake the Empanadas: Bake on the center rack of your oven at 375 F for 20-25 minutes, or until an even golden brown.

5. Serve with red pepper cashew crema for dipping. Enjoy!


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