Ingredients
For the dough:
- 1 cup avocado
- 2 2/3 cup whole wheat pastry flour
- 1/2 teaspoon sea salt
For the filling:
- 1/2 onion, diced
- 1 carrot, finely chopped
- 1 clove garlic, minced
- 1 package Upton’s Chorizo Seitan
- 8 oz can tomato sauce
- 1/2 tsp cinnamon
- 1/4 tsp dried thyme
- 1/8 tsp cloves
- 1/8 tsp cumin
- 2 tbsp chopped green olives
- 2 tbsp golden or regular raisins
- 2 tbsp finely chopped almonds
- sea salt and black pepper, to taste
Directions
For the dough:
- Put all ingredients in a food processor or mixing bowl and blend with a fork.
- Roll into balls and use a large tortilla press to make your dough circles (4″-5″ diameter) or roll out about 1/4″ thick on a floured surface and cut out circles with a cookie cutter or knife.
For the filling:
Heat a medium sauce pan over medium heat. Add onions, carrot, and garlic. Saute until onions are soft.
Add chorizo seitan, tomato sauce, and spices.
Let simmer for 5 minutes.
Stir in olives, raisins, and almonds.
Remove from heat and let cool.
To assemble:
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Spoon about 1 1/2 tbsp of filling onto each dough circle.
Moisten the edges with non-dairy milk or water, fold the circle in half and seal the edges with a fork.
Place empanadas on the lined baking sheet and brush tops with non-dairy milk or water, if desired.
Bake for 20-25 minutes, or until golden.
Makes 1 dozen.
