Vegan Empanada Gallega (Plant-Based Tapas Recipe)
Make this plant-based twist on traditional Spanish empanadas, featuring Juicy Marbles Thick-Cut Filet, slow-cooked peppers, and briny olives, all wrapped in gol
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Cooking tools:
- Kitchen scale
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Mixing bowl
- Nonstick skillet
- Skillet
- Fine-mesh sieve
- Wooden spoon
- Rolling pin
- Pastry brush
- Parchment paper
- Baking sheet
- Oven
- Stove
- Whisk
- Kitchen towel
- Airtight container
- Refrigerator
- Fork
- Spoon
Ingredients
- 2 Juicy Marbles Thick-Cut Filets
- 2 white or brown onions (~2 cups chopped / 300–350 g)
- 1 red bell pepper (~1 cup chopped / 120 g)
- 1 green bell pepper (~1 cup chopped / 120 g)
- ⅔ cup / 150 ml olive oil 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 2 tsp sweet smoked paprika
- 2 tsp hot smoked paprika
- 2 tbsp tomato paste
- ⅓ cup + 1 tbsp / 100 g crushed tomatoes
- ½ tsp salt (for tomato mixture)
- ½ tsp black pepper (for tomato mixture)
- ⅔ cup / 100 g pitted green olives
- 3 ⅓ cups / 400 g plain white flour
- ~ ½ cup (6 tablespoons + 2 teaspoons) / 100 ml oil (reserved from frying vegetables)
- ¾ to ⅘ cup / 180–200 g cold water
- 1 tsp salt
- 2 tbsp plant milk
- 1 tbsp olive oil
- 1 tbsp maple syrup
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