Empanadas aka Pastry Piñatas
Say it with us, em-puh-naa-dahz.
These tasty parcel-like pastries are one of our all-time favourite snacks here at Knowrish Well. Crispy and golden with a steaming centre, they tick all the boxes for a comfort food that’ll keep us coming back for more. Common in Latin American and Filipino cultures, empanadas are traditionally baked or fried with a filling that typically consists of meat and cheese, but since that ain’t the way we roll we’re using meat-mimicking jackfruit and our Better Cheddar cheese powder.
When cooked, jackfruit makes a very convincing meat substitute. The texture resembles that of pulled pork and, just like tofu, it absorbs the flavours you cook with. Since we’re adding in the bold notes of Better Cheddar along with garlic, paprika and other taste bud ticklers, expect a completely plant-based flavour fiesta. Who needs flesh when you’ve got fruit?
Perfect for entertaining, snacking or as an easy main meal, these empanadas will quickly become your fail-proof go-to for whatever the situation calls for. Serve with your choice of dips and sauces.
If you’re planning on giving these a go or want to add your own twist, be sure to tag us @KnowrishWell #KnowirshWell so we can stare at our screens in envy as we wipe the remaining crumbs from our face. Xx Knowrish Well
VEGAN - GLUTEN FREE
(Gluten free pastry of your choice either store bought or homemade)
4 cloves of garlic
1 ½ cup potatoes (cut in small cubed sizes)
1 carrot (diced into small cubed sizes)
½ cup mushrooms (chopped)
1 can of jackfruit (cut long ways)
1 ½ tsp cornstarch
2 Tbsp of better cheddar
Salt (to taste)
Pepper (to taste)
1 tsp paprika
¼ cup peas
¼ cup corn
⅓ cup vegetable broth
1 tsp Tamari sauce
- Heat a skillet over medium heat. Add a teaspoon of olive oil. Add the chopped onion, garlic and cubed potatoes. Cook for 7 – 10 minutes until slightly tender.
- Cut Jackfruit long ways and then add that to the skillet with tamari sauce and cook that for 2-3 minutes
- Add the rest of the veggies. Add in salt, pepper, and paprika. Stir to combine. Then add broth and cornstarch, bring to a simmer and cook for about 10 minutes until potatoes are tender and the sauce thickens. Remove from heat and allow it to cool.
- Heat oven to 190 C. Line a baking sheet with parchment paper.
- Place the pastry of your choice down and make 5” circles.
- For the filling, spoon about 2 tablespoons of filling in the center of one of the rounds. Wet your finger with water or pour a little bit of soy milk in a small bowl and use that to wet your finger. Then run your finger around the edges of the circle of dough. Wrap the dough around the filling and use that moisture on the edges to press edges together. Fold the edge back to create a crust and use your fingers to pinch pleats. Repeat with each dough circle.
- Brush tops of each empanada with plain plant-based milk (such as soy milk) or melted vegan butter. Bake 10 – 15 minutes, until golden brown.
- Once done, remove from the oven and allow to cool slightly. Serve with tomato sauce or salsa.