Whole wheat vegetable empanadas with dill

Ingredients

• 100 g whole wheat flour, for the dough
• 2 tablespoons cornstarch, for the dough
• 2 tablespoons olive oil, for the dough
• ⅛ teaspoon salt, for the dough
• 50 ml white wine, for the dough
• 60 ml water, for the dough
• ½ cup cornstarch, for rolling the dough
• 5 cherry tomatoes (2 yellow and 3 red)
• ¼ medium zucchini
• ¼ red onion
• ¼ medium leek
• 1 garlic clove, germ removed
• ¼ medium yellow bell pepper
• 3 roasted piquillo peppers
• 2 tablespoons soy sauce
• ¼ cup fresh dill
• A pinch of salt, for the filling
• A pinch of brown sugar
• ¾ cup fine textured vegetable protein (TVP) (about 60 g)
• Sunflower oil, for frying

Missing an ingredient?

• What to use instead of sunflower oil
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• What to use instead of onion
• What to use instead of cornstarch
• What to use instead of whole wheat flour
• What to use instead of leek
• What to use instead of soy sauce
• What to use instead of cherry tomatoes

Instructions

1. For the dough, mix the whole wheat flour, the 2 tablespoons of cornstarch, oil, salt, wine and water, and knead for a few minutes, just until smooth. Cover it and let it rest for half an hour.
2. While it rests, cut all the vegetables into medium pieces and chop them in a blender with short pulses: you want small pieces, not a paste.
3. Transfer to a bowl and add the soy sauce, TVP, salt, sugar and chopped dill. Mix well, cover and let it rest for at least half an hour.
4. Dust the counter with cornstarch and roll out the dough, also dusted with cornstarch, until very thin (2-3 mm). Cut out 6-8 cm circles with a cutter or ring. Knead the scraps again and repeat until all the dough is used.
5. Heat plenty of oil in a deep fryer or deep pot to 175-180°C (350°F).
6. Put 1-2 teaspoons of filling in the center of each circle, moisten the edges, fold it over and seal it with the tines of a fork.
7. Fry the empanadas in batches for 3-5 minutes, until well browned, and transfer them to a plate lined with paper towels. Serve hot.
8. They can be frozen unfried and fried later without thawing.

Nutrition facts

Approximate, per serving (about 127 g). Calculated with data from USDA FoodData Central.