Argentine empanadas are traditionally made with lard, and then deep-fried. Here, coconut oil makes a more healthful choice.
Recipe from Vegetarian Times
1/4 cup raisins
1 tablespoon coconut oil
1 small onion, finely diced (1 cup)
1/2 cup finely diced red bell pepper
1 8 ounce package seitan, drained and chopped
1/4 cup frozen corn
1 teaspoon clove garlic, minced (1 teaspoon)
1/2 teaspoon dried oregano
1/4 dried thyme
2 tablespoons chopped green olives
1/4 cup grated low-fat mozzarella cheese
4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup skim milk
To make Filling: Cover raisins with boiling water, and let stand 5 minutes to plump. Drain, and set aside.
Heat coconut oil in skillet over medium heat. Add onion and bell pepper; saute 5 minutes, or until soft. Stir in seitan, corn, garlic, oregano, thyme, and 1/2 cup water. Simmer 5 minutes, or until most of liquid has evaporated. Stir in olives and reserved raisins. Remove from heat, and cool. Stir in mozzarella.
Preheat oven to 400 degrees F, and coat baking sheet with cooking spray.
To make Wrappers: Whisk together flour, baking powder, and salt in large bowl. Stir in coconut oil until mixture resembles coarse sand. Place skim milk in measuring cup, and add 1/2 cup warm water. Stir skim-milk mixture into flour mixture to form soft dough, adding up to 1/2 cup more water, if necessary, to achieve desired consistency. Transfer dough to well-floured work surface and roll to 1/8-inch thickness. Cut into circles with 4-inch cutter.
Brush edges of dough circles with water. Place 1 tablespoon filling in center of each dough circle. Fold into half-moons, and pinch edges to seal closed. Place on prepared baking sheet, and bake 12 to 15 minutes, or until golden brown.
Per Serving: cal. (kcal) 143, Fat, total (g) 5, chol. (mg) 1, sat. fat (g) 4, carb. (g) 19, fiber (g) 1, sugar (g) 2, pro. (g) 5, sodium (mg) 188, Percent Daily Values are based on a 2,000 calorie diet
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