Cooking modeVegetarian Argentinian-style empanadas
2 h 31 min

Before you start

Total
2 h 31 min
Hands-on
1 h 6 min
Waiting
1 h 25 min

If you start now, it will be ready in 2 h 31 min.

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030 min1 h1 h 30 min2 h2 h 30 min
Hands-onWaitingOven
Get the ingredients ready

Ingredients

Servings8
  • Dough
  • Filling
  • Potato cheese
Step 1 of 7DoughHands-on

Make a well with the flour, mix the water with the yeast in the centre and gradually work in the flour and the salt.

NextAdd the olive oil and mix well until it forms a dough.

Step 2 of 7DoughHands-on

Add the olive oil and mix well until it forms a dough.

NextLeave to rest for 1 h, roll out, cut, fill, crimp the edges, brush with egg and bake at 180° for about 25 min.

Step 3 of 7DoughWaiting

Leave to rest for 1 h, roll out, cut, fill, crimp the edges, brush with egg and bake at 180° for about 25 min.

NextCook the diced onion and, when it starts to turn translucent, add the chopped garlic and let it brown.

Step 4 of 7FillingHands-on

Cook the diced onion and, when it starts to turn translucent, add the chopped garlic and let it brown.

NextAdd the crushed tomatoes and salt and let it cook over a medium-low heat.

Step 5 of 7FillingHands-on

Add the crushed tomatoes and salt and let it cook over a medium-low heat.

NextAdd a splash of beer and, once the alcohol has evaporated, add the textured soy (soaked and drained beforehand) and let it cook for a few minutes.

Step 6 of 7FillingHands-on

Add a splash of beer and, once the alcohol has evaporated, add the textured soy (soaked and drained beforehand) and let it cook for a few minutes.

NextBoil the potato and carrot and blend them with the "vegan parmesan"

Step 7 of 7Potato cheeseHands-on

Boil the potato and carrot and blend them with the "vegan parmesan"

Dinner's ready!

Vegetarian Argentinian-style empanadas

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