Empanadas

Notes

Makes 12 servings

Ingredients

• Vegetable oil
• ½ onion
• 1 red pepper
• 4 oz. tempeh
• 1 potato
• 2 cloves garlic
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• 1 tsp Salt
• ¼ tsp pepper
• Pitted olives
• 12 Empanada discs

Optional Ingredients

• Ketchup and mustard for glazing

Directions

In a large pan over medium heat, add 2 tablespoons of vegetable oil and cook the chopped tempeh, onion, minced garlic and cumin for 5-8 minutes or until fragrant and translucent.

Add chopped pepper, diced potato, and spices and cook until pepper and potato are soft. Remove from heat and allow to cool a bit while before assembling the empanadas.

Add chopped olives when assembling.

Cook at 180 degrees for 30 minutes.

Brush with a mix of ketchup, mustard and water.