Soy and tomato empanadas

Ingredients

• 100 g bread flour
• 15 g cornstarch, plus ½ cup more for rolling
• 10 g vegan butter
• ⅛ teaspoon salt
• 50 ml white wine
• 60 ml water, for the dough
• 60 g fine textured vegetable protein (TVP)
• ½ medium zucchini
• ¼ sweet onion
• 1 garlic clove, germ removed
• 3 tablespoons olive oil
• ¼ teaspoon thyme
• ¼ teaspoon sage
• 1 tablespoon soy sauce
• 150 ml water, for the TVP
• 400 g Spanish tomato sauce (tomate frito) or tomato sauce
• Sunflower oil, for frying

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of sweet onion
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of vegan butter
• What to use instead of soy sauce
• What to use instead of Spanish tomato sauce (tomate frito)
• What to use instead of thyme

Instructions

1. For the dough, mix the flour, the 15 g of cornstarch, the vegan butter, salt, wine and the 60 ml of water, and knead for a couple of minutes, just until smooth.
2. Dust your work surface with cornstarch and roll out the dough, also dusting it with cornstarch, until very thin (2-3 mm). Cut out circles of about 8 cm with a cutter or ring mold. Knead the scraps again and repeat until all the dough is used.
3. Chop the onion very finely and the garlic, and grate the zucchini on the large holes of a grater.
4. Heat the oil in a medium skillet over medium-high heat and briefly sauté the onion. Add the TVP, garlic, thyme and sage and mix well. Add the soy sauce and zucchini and let it brown lightly.
5. Add the 150 ml of water, lower the heat and let the TVP rehydrate. When there's no water left, turn the heat to medium, add the tomato sauce and cook everything for 3-4 minutes. Taste, add salt if you like and let it cool.
6. Put 1-2 teaspoons of filling on each circle, wet the inside edge with a wet finger and fold in half to close. Seal the edges by pressing with the tines of a fork. At this point you can freeze them.
7. Heat plenty of oil in a deep skillet or pot over medium heat (160-170°C / 320-340°F) and fry the empanadas in batches for 1-2 minutes, until golden on both sides. Transfer them to a wire rack lined with paper towels.
8. Serve hot or warm.

Nutrition facts

Approximate, per serving (about 181 g). Calculated with data from USDA FoodData Central.