Vegetarian Empanadas - Eggs.ca

Ingredients

• Dough 3 cups (750 mL) all-purpose flour ½ tsp (2.5 mL) salt 1 cup (250 mL) cold unsalted butter, cubed 1 egg
• 3 cups (750 mL) all-purpose flour
• ½ tsp (2.5 mL) salt
• 1 cup (250 mL) cold unsalted butter, cubed
• 1 egg
• 3 tbsp (45 mL) (45 mL) olive oil
• 1 cup (250 mL) (250 mL) diced sweet potato
• 2 cloves garlic, minced
• 1 onion, diced
• 1 jalapeño pepper, diced
• 1 cup (250 mL) canned chickpeas, drained and rinsed
• 1 cup (250 mL) canned lentils, drained and rinsed
• 1 tsp (5 mL) each ground cumin and ancho chili powder
• ½ tsp (2.5 mL) dried oregano
• ½ tsp (2.5 mL) each salt and pepper
• 2 cups (500 mL) chopped kale leaves
• 2 tbsp (30 mL) tomato paste
• ½ cup (125 mL) sodium-reduced vegetable broth
• 3 tbsp (45 mL) lime juice
• ¼ cup (60 mL) grated Parmesan cheese
• 2 hard boiled eggs, chopped
• 1 egg, beaten
• 1 cup (250 mL) finely chopped fresh parsley
• ½ cup (125 mL) finely chopped fresh cilantro
• ⅓ cup (75 mL) olive oil
• 1 small jalapeño pepper, seeded and diced
• 2 tbsp (30 mL) lime juice
• 2 tsp (10 mL) red wine vinegar
• ½ tsp (2.5 mL) salt, pepper and dried oregano