From The Complete Gluten-Free Vegan Cookbook by Justin Weber
vegan, gluten-free
15 Servings
- 2 T ground flaxseed
- 1/4 C water
- 1/3 C plus 1T ice water (plus more, as needed)
- 2 1/4 C gluten-free flour
- 1 1/2 t salt
- 8 T Vegan Margarine, cold (just scoop it out of the box)
- 1 T white vinegar
- Black Bean and Sweet Potato Quesadilla filling
In a small bowl, whisk together the flaxseed and 1/4 C of water and set aside. In a large mixing bowl, whisk together the flour and salt. Using a pastry cutter or 2 forks, cut the butter into the flour mixture until the butter is in pea-size chunks. To the soaked flaxseed mixture, add 1/3 C plus 1 T of ice water and the vinegar. Pour the wet mixture into the bowl with the flour, and stir until the dough holds together when you pinch it between your fingers. Cover the bowl with plastic wrap and refrigerate the dough while you prepare the fillings. (Or, if you're prepping ahead of time, refrigerate the dough overnight.) Preheat the oven to 425°F. Line 2 large baking sheets with parchment paper. Set aside. Prepare the sweet potato and black bean filling, or pull leftovers out of the fridge to use as filling (lentil soup works great). Divide the dough into 15 equal pieces. Roll out each piece of dough into a 3-inch round, approximately 1/4 in. thick, working with one piece at a time, and keeping the rest of the dough balls covered so they don't dry out. Place approximately 2T of filling in the middle of each dough round, positioning it a tad closer to one side. Wet the edges of the dough with water, gently fold the dough over, and press together to seal. Press with the tines of a fork around the edge of the sealed dough, and transfer the empanadas to the prepared baking sheets, spacing them at least 1 in. apart. Bake for 15 to 20 minutes or until the tops are golden brown.