For abt 16 small Empanada shells:
This time I made whole wheat dough for the shells.
If you want to make empanadas from ready made shells, check here.
For the dough:
1/3 stick earth balance
250g flour (1/3rd whole wheat flour, 2/3rds bread flour)
1/4 tsp sea salt
1 tsp succanant
1 cup warm water
For the filling:
2-3 mushy ripe bananas, peeled and frozen
1/2 unsweetened vegan baking chocolate, chopped
1 tsp cinnamon, ground
1 tsp succanat
To make the dough, heat the earth balance butter replacer in a pan to liquify, stir evenly, then cool down.
Sieve the flour in a bowl (or food processor) and mix with the salt. Add in the liquified fat and blend in well. Then add the warm water by the spoonfuls while mixing the dough. Use at least 1/2 cup and add only if more needed to make a lighly sticky but not too wet dough. Wrap the dough ball in a freezer bag and let it cool and rest for 20 minutes in the refrigerator.
After cooling, take the dough ball from the fridge and roll into a cigar like stick. Measure off 16 even pieces and cut into slices. Each slice should roll into a small ball that can be either rolled out between plastic to a disk, or pressed in a tortilla maker, or both. Get a nice thin disk of abt. 4″ diameter. If the shape gets too irregular, you may also use a large cookie cutter.
Place in center of the shell 1-1.5 tsp of filling. Gather the ends of the dough to a bag and press firmly to seal. The dough should be sticky enough to close without liquids escaping.
Heat the oven to 375˚F, and bake for 20 – 25 minutes. Add 2 minutes of broiler time if you need more tan. The little pouches taste better when not eaten too hot. They also taste great warmed up for breakfast or cold. ©2013Sabineart.com