Step 1

To make the empanada dough, follow the How To Make Empanada Dough Instructions in my Potato and Chorizo Empanadas. (See link in the ingredient list above as well as in the notes below.) Another option is to use refrigerated pie crust dough or crescent roll dough.

Step 2

Heat a non-stick pan on medium heat with oil. Add onion powder, garlic powder, smoked paprika, cumin, kidney beans, bell pepper, sweet corn and tomato purée. Stir all together with a wooden spoon and cook for about 2 minutes. Adjust the taste with salt and pepper. Remove from heat and allow to cool down completely.

Step 3

Remove the dough from the refrigerator and place on a lightly floured surface. Sprinkle some flour also on the dough. Roll to ¼” thick. Use a 3.5” round cookie cutter to cut the shape. Reroll scraps to cut more rounds. You will get 20-23 rounds.

Step 4

Divide the filling equally and place it in the middle of each round. Fold dough in half over the fillings then use a fork to seal edges together.

Step 5

Heat a large pan on medium heat with enough oil to cover the empanadas halfway when frying. The oil must be hot before placing empanadas in it. Place aout 5 empanadas in the pan by leaving a bit of space in between. Fry each side until nicely golden brown. Remove and place on an absorbent kitchen paper to remove excess of oil. Repeat until no more uncooked empanadas left.

Step 6

In a high speed blender, add cashew butter, avocado and lemon juice. Blend to combine. Adjust the taste with salt and pepper. Add more lemon juice if you prefer.

Step 7

Serve empanadas warm with avocado cashew dip.