Vegan Empanadas Recipe (Catibías)

4 standard portions

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Ingredients

• 1 small onion (sliced)
• 4 garlic cloves (minced)
• 1 cup soya protein mince/textured vegan protein ((110g)(uncooked))
• 1½ tbsp sazon seasoning ((12g))
• 1 tsp smoked paprika ((2g))
• 1 tsp oregano ((2g))
• 1 tsp onion powder ((2g))
• 1 tsp garlic powder ((3g))
• 2-3 tbsp capers or olives ((16g) sliced (optional))
• 2 cups vegetable broth ((475ml))
• 1 tbsp tomato puree ((16g))
• black pepper and pink salt to taste
• 2 cups cassava flour ((240g))
• ⅓ cup arrow root starch ((42g))
• 2 cups boiling water ((475ml))
• 2 tbsp olive oil ((28g))
• 1 tsp pink salt ((6g))

Method

1. On medium heat, proceed to saute the onion and garlic until soft and transculent in a medium sized skillet/frying pan.
2. Add the textured vegan protein (TVP) along with the seasoning - sazon, smoked paprika, oregano, onion and garlic powder and capers/olives if you are adding them.
3. Continue to fold and stir the seasoning into the TVP for about one minute.
4. Stir in the tomato puree and then pour in the vegetable broth.
5. Bring the pan to a rolling boil before reducing the heat to medium-low.
6. Allow the TVP to cook and meld with the season, stirring occasionally until the liquid has completely absorbed (this is very important, this should take 10-15 minutes).
7. Once cooked, do a taste test then add black pepper and pink salt.
8. Pour the mixture into a medium sized bowl and set aside to completely cool.
9. Place the cassava flour, arrow root starch and pink salt in a medium sized bowl.
10. Mix in the olive oil.
11. Pour the boiling water in increments, you may want to use a spoon to do this.
12. Keep adding and stirring, use your hands as you start to mix in most of the water in and the dough comes together until you achieve a soft pliable dough ball.
13. Line a countertop with parchment paper.
14. Place the dough on top of the parchment paper.
15. Lightly dust the rolling pin with cassava flour and then proceed to roll the dough out  (you may want to add another piece of parchment as a layer in between the rolling pin and the dough) to a thin as you can about 1/4 inch should suffice.
16. Use a cookie dough or a small bowl to form discs.
17. Place a few tablespoons of the "meat mixture" in the centre of the circle.
18. Making sure not to overfill or being too close to the edges.
19. Use a pastry brush to brush the perimeter with some warm water.
20. Fold over one half to form a semi circle/crescent shape.
21. Use the tines of a fork to crimp the edges and then set each one aside.
22. Repeat the above 6 steps with the rest of the dough.
23. Preheat the air fryer.
24. Thoroughly coat both sides of each empanada with olive oil.
25. Place the empanada on a lined fryer basket (you may need to fry them in batches).
26. Air fry the empanadas 180at C/356F until golden (this may very, mine took around 16 minutes).
27. Turn over half way through cooking and thoroughly re-coat both sides with oil.
28. Repeat and fry the remaining empanadas if required.