All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
These are easy. Buy pre-made, raw pie crust dough like those above. (UPDATE- Oh, dear! I just saw there is LARD in that dough. So – if you are vegan or vegetarian – buy a dough that fits your diet – or make it. Yikes!) Make your favorite mashed potatoes – just make them drier than usual. Mix in some veggies & vegan ground beef. Assemble empanadas. Wash with egg or with olive oil or vegan butter and bake for 12 minutes or until they are the color you like.
I used grated Brussels sprouts & some cooked broccoli but corn or peas or anything you want could be used instead. I used Beyond Meat Beefy Crumbles but you could use real meat or no meat at all. Your call.
The ratio of ingredients is very flexible. I neglected to measure what I used but I will give you a rough guide. A lot depends on the size of the potatoes & how thin your dough is, etc. This is a very forgiving recipe & these guys are really yummy!
Beef and Vegetable (Shepherd’s Pie) Empanadas – Vegan, Vegetarian or Not
This made about 2 dozen empanadas (quantity depends on the size you make them)
3 boxes pie crust
9 oz vegan beef
6-8 medium potatoes (you might end up with extra mashed potatoes but I will post a recipe to use them – so never fear)
Vegetables of your choice (I used about 10 grated Brussels sprouts & one large head of steamed broccoli chopped small)
Grated cheese of your choice – (or vegan alternative) – (optional)
1-4 garlic cloves – minced (optional)
1 tsp onion powder
1 tsp garlic powder
Milk (I used unsweetened almond milk)
Butter (or vegan alternative)
2 eggs (for the egg wash on the empanadas) – or vegan butter or olive oil
Got a favorite mashed potato recipe? Make that but keep it on the dry side. Or –
Peel the potatoes & cut them up. Boil until soft & drain.
Mash with just enough milk & butter that they come together like VERY thick mashed potatoes – small lumps are fine. If these are too wet – you will have soggy empanadas and nobody wants soggy fucking empanadas. Add the onion & garlic powders & some S&P. Blend well.
If you are using a hard vegetable – like raw carrots or Brussels sprouts – saute them in a bit of olive oil until tender & add them & the beef to the potatoes. If using frozen of canned veggies – just drain them & mix them into the potatoes and add the beef.
Heat the over to 350 degrees.
I made two sizes of empanadas (you can see the two sizes below). I used that black glass to cut these guys that were about 4″ across but the empanadas ended up very small, mostly pastry & I would have ended up with 4000 of them & arthritic hands – so – I used a bowl to cut bigger rounds & the empanadas had a better ratio of filling to pastry. This is something you need to play around with yourself – and is why I cannot possibly give you any accurate guess at how many empanadas you will end up with.
Roll the dough out on some flour. Cut the rounds with a bowl or glass, top with a dollop of filling & a small amount of grated cheese (if you are using cheese) & fold over. Wet the edge to help seal the edge and pinch the edges together. Place on a cooking sheet lined with parchment paper. When you are ready to bake them, whisk an egg or two & brush the empanadas with egg (or olive oil or melted vegan butter).
Bake about 12 minutes or until they are a nice golden color.