Vegan Thai Curry Empanada Recipe
A delightful vegan option with Thai curry fillings.
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Ingredients
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Filling Ingredients
Method
Instructions
- 1
Prepare the Filling
In a large skillet, heat the coconut milk over medium heat. Stir in the Thai red curry paste and cook for 2-3 minutes until fragrant.
- 2
Add the chickpeas, carrot, bell pepper, and green peas. Cook for about 5-7 minutes until the vegetables are tender.
- 3
Stir in the fresh spinach, soy sauce, lime juice, salt, and pepper. Cook for an additional 2-3 minutes until the spinach wilts. Remove from heat and let cool.
- 4
Make the Empanada Dough
In a large bowl, combine flour and salt. Add the olive oil and water gradually, mixing until a smooth dough forms. Knead for a few minutes, then cover and let rest for 30 minutes.
- 5
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).
- 6
Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges with a fork.
- 7
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little coconut milk for a golden finish. Bake for 25-30 minutes or until golden brown.