July Recipe: Iara’s Argentinean Empanadas

Image and recipe contributed by Iara Fandiño, Planted Society’s Digital Manager💚

Ingredients

For the Filling

• 3½ cups cooked brown or green lentils

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• ¼ cup vegetable broth (for sautéing)

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin, divided

• 1 teaspoon dried oregano

• Optional: ¼ teaspoon red pepper flakes

• Optional: 1 tablespoon low-sodium soy sauce or tamari

• Optional: ½ cup chopped green olives OR ¼ cup raisins (Iara, recommends green olives instead of raisins)

• Salt and black pepper, to taste

For the Dough

• 1 pack empanada discs/dough (you can find this at most grocery stores but if you can’t find it at your regular store, try a Latin grocery store or make your own)

For Baking

• 2 tablespoons unsweetened plant milk

• Optional: A pinch of granulated brown sugar or one teaspoon maple syrup (it helps with the browning)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Heat the vegetable broth in a large nonstick skillet over medium heat. Add the onion, garlic, and both bell peppers along with a small pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.

3. Stir in the smoked paprika, 1 teaspoon cumin, oregano, and red pepper flakes, if using. Cook for 3 to 4 minutes, stirring frequently.

4. Add the cooked lentils, olives, and raisins, if using. Stir in the remaining 1 teaspoon cumin and the soy sauce. Season with salt and black pepper to taste. Cook for 5 minutes, then remove from the heat and allow the filling to cool slightly.

5. Remove one empanada dough disc. Lightly moisten the edges of each circle with water. Spoon about 2 tablespoons of filling into the center of each circle. Fold the dough over the filling and press the edges together. Seal with a fork or crimp the edges by hand (Iara recommends crimping the edges for a traditional look).

6. Arrange the empanadas on the prepared baking sheet. Brush the tops with the plant milk. If using sugar, sprinkle a tiny pinch on top. If using maple syrup, brush a tiny bit on top of each empanada.

7. Bake for 20 to 25 minutes, or until the empanadas are lightly golden.

Let the empanadas cool for a few minutes before serving.

Like last month’s recipe, the empanadas also pair nicely with: Our Green Sauce for Absolute Everything!