Impossible Empanadas

Name: Impossible Empanadas
Yield: 10
Ingredients: 1 ¾ cups raw coleslaw; ½ teaspoon salt; ½ teaspoon black pepper, or white pepper; 2 teaspoons cayenne pepper; 2 teaspoons red chili flakes; 1 teaspoon cumin seeds; 15 oz plant based ground beef; prepared coleslaw mixture; 10 pre-made empanada dough disks/shells; ½ onion; 1 cup peas; 1 cup corn; 1 clove garlic, minced; ½ teaspoon salt; ½ teaspoon black pepper, white pepper; 2 teaspoons cayenne pepper; 2 teaspoons red chili flakes; 1 teaspoon cumin seeds

Recipe by Mesha Smith from tasty.co

Snacks

Ingredients

10 servings

•

1 ¾ cups raw coleslaw
•

½ teaspoon salt
•

½ teaspoon black pepper, or white pepper
•

2 teaspoons cayenne pepper
•

2 teaspoons red chili flakes
•

1 teaspoon cumin seeds
•

15 oz plant based ground beef
•

prepared coleslaw mixture
•

10 pre-made empanada dough disks/shells

•

½ onion
•

1 cup peas
•

1 cup corn
•

1 clove garlic, minced
•

½ teaspoon salt
•

½ teaspoon black pepper, white pepper
•

2 teaspoons cayenne pepper
•

2 teaspoons red chili flakes
•

1 teaspoon cumin seeds

Instructions

Boil ¾ cup of water. To this, add the raw coleslaw and seasoning. Stir frequently for 5 minutes or until reaching desired crunchiness. Once reached, turn off the pot.
In a separate bowl, season the plant-based ground beef.
In a pan on medium heat, saute the garlic, onion, peas, and corn and add the seasoned plant-based ground beef.
Cook the meat for 10 mins, then combine the cooked coleslaw with the plant-based ground beef.
To assemble, add a scoop of the plant-based beef and coleslaw mixture on an empanada disk.
Press the empanada disk with an empanada presser or with a fork.
Heat a pan with oil and fry the empanadas for 2 mins on each side.
Serve warm.
Enjoy!