Step 1

Choose the filling for your empanadas. Each recipe for filling above will make one batch of 10-12 empanadas.

Step 2

Make the filling using the instructions designated below for your choice.

Step 3

Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add spinach and cook until spinach is wilted. Add the artichokes and nutmeg and cook for an additional 1-2 minutes. Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas

Step 4

Heat oil in a skillet. When hot add onions and garlic and saute 2-3 minutes. Add jalapeno peppers and cook until all the veggies are soft. Add the tomato paste and beans and cook for an additional 1-2 minutes. Remove from heat and stir in cilantro.

Step 5

In a small bowl, mix together the corn, cheese and diced green onions.

Step 6

Preheat the oven to 400° F.

Step 7

Lay the disks out on a lightly floured work surface.

Step 8

Place a heaping tablespoon of the filling into the center of the dough circle.

Step 9

Dampen the edges of the circle with water and fold in half to create a half moon shape.

Step 10

Use a fork to press the edges closed.

Step 11

Place each empanada onto a baking sheet with about 1 ½ inch of space in between.

Step 12

Repeat with the remaining empanada dough and filling to make all 10 empanadas.

Step 13

Brush the tops of the empanadas with plant-based milk. Place into the oven and cook for 15-20 minutes or until the pastry puffs up and golden brown.