Taught to me by an Argentinian pastry chef, it doesn't get better or more traditional than this baked empanadas recipe. Authentic Argentinian vegetarian empanadas are flaky, baked hand pies with three vegetarian fillings - including a vegan empanada option.
Combine the flour with the salt in a large bowl. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate for 10 minutes. Form the empanada dough mix into ping-pong-sized balls. Flatten each ball with a rolling pun.
preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Remove from heat and season with oregano, salt & pepper. Set aside. When making empanadas, layer 1 TB of onion mixture per empanada and top with a sprinkle of cheese. Seal empanada and set aside. Repeat with remaining filling and dough.
Preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee mushrooms until they begin to brown, 10-15 minutes. Add kale and garlic, mix well to combine and sautee an additional 3 minutes. Remove from heat and season with lime, salt & pepper. Set aside. When making empanadas, layer 1 TB of mushroom & kale mixture. Seal empanada and set aside.
Preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Add sweet potatoes, lentils and seasonings. Cook until sweet potatoes cook fully, about 15 minutes. When making empanadas, layer 1 TB sweet potato and lentil mixture per empanada. Seal empanada and set aside. Repeat with remaining filling and dough.
Serve with chimichurri, colombian Aji, Pico de gallo, or your favourite hot sauce.