WHOLE WHEAT EMPANADAS

SERVES 6 EMPANADAS

FOR THE CRUST:

3/4 cup (90 g) unbleached all- purpose flour

1/2 cup (60 g) whole wheat pastry flour

1/4 cup (40 g) cornmeal

2 tsp. (9 g) baking powder

1 tsp. salt

1 tsp. onion powder

1/2 cup (120 ml) water

2 tbsp. (30 ml) olive oil

FOR THE FILLING AND ASSEMBLY:

1 tbsp. (15 ml) sunflower oil

1/2 cup (70 g) diced red onion

1 cup (150 g) diced green bell pepper

2 cloves garlic, minced

2 cups (350 g) Buckwheat Taco Meat

2 cups (80 g) baby spinach

1/4 cup (50 g) golden raisins

1/4 cup (7 g) cilantro leaves

1/2 cup (55 g) vegan Cheddar shreds (optional)

Pinch of salt, or to taste

1 tbsp. (15 ml) aquafaba (a.k.a. chickpea brine)

NUTRITIONAL VALUES

Calories: 351kcal
Fat: 15.4g (4.6g S.Fat)
Carbs: 35.3g
Protein: 17.6g
Sugar: 5.3g
Sodium: 790mg

METHOD

TO MAKE THE CRUST:
Sift together the all-purpose flour, whole wheat flour, corn meal, baking powder, salt, and onion powder in a large mixing bowl. Make a well in the centre of the dry ingredients, then add the water and olive oil and knead for 1 minute, checking for dry spots. Set aside until you're ready to assemble the dish.

TO MAKE THE FILLING AND ASSEMBLE:
Preheat the oven to 375oF (190oC, or gas mark 5), and line a baking sheet with parchment paper.

Warm the oil in a skillet over medium heat, then add the red onions and bell peppers. Cook for 3 minutes, then add the garlic and cook for another minute, or until the onions are mostly translucent. To the skillet, add the Buckwheat Taco Meat, spinach, raisins, cilantro, and optional Cheddar shreds. Cook for 2 minutes, or until the spinach is wilted. Season the filling to taste with a pinch of salt.

On a flat work surface, sprinkle flour and divide the dough into 6 equal balls. Roll out one dough ball to 6 inches (15 cm) wide, then fill with 1/2 cup (90 g) filling. To make a half-moon shape, fold and lightly stretch the crust over the filling. Seal the edges by pressing them with fork tines or pinching them with your fingers for 1/2 inch (15 mm).

Rep with the remaining 5 dough balls, placing the completed empanadas on the baking sheet. Finally, brush the tops with aquafaba and bake for 20 minutes, or until the edges are golden brown. Serve warm, or let the empanadas cool for 30 minutes on a rack before storing for lunch.