The mass for vegan empanadas that we are going to prepare is gluten without and is what is used to cook arepas. It is made with white or yellow precooked cornmeal and when cooking vegan empanadillas they will be crispy outside and tender inside. As a filling I will use Yuba vegan meatd meat (tofu skin that I shared previously in recipes, but you can fill them with what you feel most like. It is a matter of taste!
| 🚻 4 Diners | 🕘 30m | 🍵 Media | 🤯 |
| Ingredients to make mass for vegan empanadas: |
| 250 grams of precooked corn flour (bread brand) 250 milliliters of water 1 teaspoon of salt 1 jet of vegetable oil 1 cup filling of vegan meatd meat (optional) |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make mass for vegan empanadas:
1. To cook the filling that I propose I follow in the steps of the vegan meatd meat of Yuba of my recipe profiles.
2. In a bowl mixture the flour and salt and add the water gradually mixing and kneading with your hands until you get a soft and consistent mass, without lumps and do not stick to your hands.
3. Take portions of vegan dough and make a ball with your hands. Place the ball on a piece of transparent film and stretch it with a roller until you get a circle of half a centimeter or less thick.
4. In the center of each circle place several tablespoons of filling you prefer. With the help of the film, he folds the circles in half (raising the film on the one hand until the edges are doubled). Seal the edges with your fingers.
Trick: Remember that you can use this type of filling.
5. Heat a pan with oil and fry vegan empanadillas until golden and crispy are. You can also cook the oven empanadas dough without egg at 180 ° C 20-30 minutes.
6. Once fried, place vegan empanadillas on a plate with absorbent paper to remove excess oil and eat! Enjoy an easy and fast appetizer or snack with this mass for vegan empanadas and test different stuffed with the recipes that you I propose in my blog target = _blank rel = NOFOLWVEGSPIRION.
