Baked Empanadas

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Baked Empanadas

 

 

30 wonton wrappers

1 TBS vegetable oil

12 oz soy crumbles

1 (14 oz) can whole tomatoes, chopped (reserve the liquid)

1 medium sweet yellow onion, chopped

1 garlic glove, minced

1 tsp cumin, more to taste

½ tsp garlic salt

½ tsp onion powder

1 serrano chili, seeded and diced (optional)

1 TBS cilantro, finely chopped

1 TBS cornstarch

1 TBS cold water

 

For the filling, heat the vegetable oil in a medium saute pan.

Add the onions and saute until almost translucent, about

4 minutes. Add the minced garlic and saute 1 more minute. Add the soy

crumbles and cumin. Saute for 2 minutes. Add the chopped tomatoes,

liquid, chili (if using), garlic powder and onion powder and cook over

very low heat for 20 minutes, until most of the liquid has been

absorbed by the soy crumbles. Remove from heat, stir in the cilantro

and set aside.

In a small bowl, mix the cornstarch and water to form a paste.

Preheat the oven to 400 degrees and place the baking sheets in the

oven while making the wontons.

To make the empanadas, place 1 tablespoon of the filling in

the center of each wrapper. Moisten the edges of the wrapper with the

cornstarch mixture. Bring two opposite corners together and pinch the

points to seal, forming a triangle.

Place each wonton on a wire rack to prevent them from getting soggy.

When you are ready to bake, remove the baking sheets (don't

forget they will be very hot!) and spray with cooking spray. Place

the empanadas on the baking sheet and coat with additional cooking

spray. Bake for 8 minutes, or until the edges of the wontons are

golden - turn once during baking. Allow the empanadas to cool - about

10 minutes - before serving. You can serve as is, with fresh salsa or

with a yogurt dipping sauce (mix 2 cups plain, nonfat yogurt with 1/3

cup chopped cilantro).

Makes 30 empanada appetizers.

 

 

Enjoy!

Catherine

http://www.soyfoodkitchen.com

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