Do you want a turnover with a Latin twist? Call it an empanada. Are you in the mood for something Italian? Throw in some marinara and vegan cheese and you got yourself a calzone! They are so versatile you can fill them with just about any ingredient you want, and they are so yummy and satisfying.
* For calzones, use fillings made with veggies like zucchini, black olives, bell peppers, mushroom, vegan soy meat, green beans, vegan cheese and marinara sauce. Be creative. The possibilites are endless.
Here’s a basic recipe for empanadas with potato filling:
Makes about 10 empanadas. Prep Time: about 30 minutes. Cook time: 10 minutes.
- 1 large potato (1 1/4 pounds) cut in small cubes, you can use can small red potatoes too, don’t bother peeling
- 2 tablespoons grape seed oil plus a little more for drizzling
- 1 medium or white onion, diced (you can use less)
- 1/2 bell pepper, diced
- 1 garlic clove, minced
- 1/2 teaspoon dried herbs like oregano
- 1 plum tomato, diced
- Salt and pepper
- 1 package whole wheat pizza dough (from Trader Joe’s)
Directions to make the filling:
1. Pre-heat the oven to 450 degrees.
2. Heat the oil in a pan and then add the potatoes. Cook on medium heat until the potato is tender, about 15 minutes. Season with salt and pepper. Stir often so the potatoes don’t stick to the pan.The potatoes can be boiled before sauteing. *Some types of potatoes require more cooking time than others.
3. Add the bell pepper, onion, garlic, tomato, and herbs. Cook for 5 more minutes. If the mixture is too dry, you can add a little water, tomato sauce, or vegetable stock. Cook on low for about 4 more minutes.
4. Your filling is ready! Use 1-2 tablespoons of the filling for each turnover.
Directions to shape the empanadas (you can roll out the dough while the potatoes are cooking):
1. Prepare a floured surface to roll out the dough.
2. Divide the dough into 10 balls.
3. Roll out each ball and follow the steps shows above.
4. Drizzle the empanadas with a little bit of oil and bake them on a lightly oiled cookie sheet for 10 minutes.
5. Serve the empanadas with beans, coleslaw, or salsa.