Empanadas (Vegan and Oil Free)

Ingredients

For the dough:

• 1 cup avocado
• 2 2/3 cup whole wheat pastry flour

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
• black pepper, to taste

Directions

For the dough:

1. Put all ingredients in a food processor or mixing bowl and blend with a fork.
2. 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.