Black Eyed Pea & Tempeh Empanadas

Leftovers from previous post! I didn’t have enough dough and filling to make a whole new pie, so I decided to make a few empanadas. Had never made these before but it’s so easy! And cooking with dough is so much fun, it’s like you’re 6 again and playing with play dough.

Preheat oven to 400º and line a baking sheet with wax paper.

I stored the leftover dough in some saran wrap in the fridge overnight. I had to add a little bit of water to make it softer and easier to mold, then rolled it into a ball and flattened it out into a big 14 inch square. I then cut the dough into 4 equal squares.

The filling is the same as the pie. I brushed the squares with some melted vegan butter, then added the filling. Then, I folded the square into a triangle, sealing the edges by pressing down with a fork, and brushing the outside with a little more butter.

Bake for about 25-30 minutes until the edges are golden brown.

Let them sit for at least 10 minutes before serving.


1 Comment (+add yours?)

  1. Debbie
    Feb 08, 2011 @ 14:55:53

    This looks delicious and nutritious!


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