Jim’s Kidney Bean Empanadas
Jim’s Kidney Bean Empanadas might be just the European recipe you are searching for. This recipe serves 14. One portion of this dish contains approximately 4g of protein, 12g of fat, and a total of 191 calories. A mixture of tahini, onion, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a vegan diet.
Instructions
Preheat oven to 350 degrees
Chop and dice veggies. Sauté them slowly and gently in 2 Tbsp EVOO to bring out their sweetness. When veggies are tender, add drained kidney beans and 2-3 Tbsp (to taste)) tamari. Simmer while you make the crust.
Mix the whole wheat flour and salt and cut in the Earth Balance and tahini.
Add approximately 10 Tbsp water and knead well. Adjust by feel (earlobes if necessary) to get good elasticity.
Roll out the dough. You can either roll out the entire batch or divide batch in half and do one half at a time. I roll it between two sheets of wax paper to make it easier to handle.
Cut into circles about 4¾” in diameter. I use an upturned jar to make the circles. Remainders can be re-formed and re-rolled until all dough is all used up. Spoon about three Tbsp of filling onto each circle and fold over into a crescent. Press empanadas closed with your finger and thumb. Press with a fork to make a decorative edge.
Lay empanadas onto shallow, greased pan (or two). Put in 350 degree oven, and bake for about 25 minutes.