Sweet and Spicy Empanadas
3 cups all-purpose flour
1 teaspoon salt
3 tablespoons vegetable oil
3/4 to 1 cup warm water [u]Filling[/u]:
1 tablespoon vegetable oil
1 pound ground soy protein crumbles
1 green pepper, diced ( or 1/2 a green pepper and 1/2 of a red, if you want more color)
1/2 medium onion, diced
1 (4-ounce) can fire roasted diced green chiles
1/4 cup corn (optional)
2 teaspoons cumin
1 to 2 teaspoons cinnamon
16 to 18 green olives, diced
1. Dough: In a bowl, combine the flour and salt. Form a well in the center and add the oil. Once the oil is mixed in add enough water to create a nice firm but not sticky dough. Knead the dough for about 5 min and set to the side while you create the filling.
2. Filling: Heat oil in a pan. Add the protein crumbles, onions, and pepper; cook for 5 minutes. Add the chiles, corn, cumin, and cinnamon; cook for 2 minutes, or until mixture has warmed through. Remove from heat and let cool.
3. While the mixture is cooling take the dough and make it into a loaf. Cut 18 sections from the loaf and roll them out into disc shapes. Place filling on one half of each disc, sprinkle with olives, and then fold in half. To get a great seal dab a little water where the dough will be touching and use a fork to seal it by going around and pressing it on the edge of where it seals.
4. Bake at 375 degrees F for 20 minutes or until golden brown. Enjoy!
Source of recipe: I came up with this recipe, trying to come up with new yummy empanadas fillings.