Jim’s Kidney Bean Empanadas
- 2 medium carrots, diced
- 2 C whole wheat pastry flour
- 1 large parsnip, diced
- ½ tsp salt
- 1 medium onion, chopped
- ½ C Earth Balance spread [dairy-free margarine]
- 2 Tbsp extra virgin olive oil (EVOO)
- ½ C tahini
- 2 cans Eden kidney beans, drained
- 10 Tbsp cold water
- 2-3 Tbsp tamari
- Preheat oven to 350 degrees
- Chop and dice veggies. Sauté them slowly and gently in 2 Tbsp EVOO to bring out their sweetness. When veggies are tender, add drained kidney beans and 2-3 Tbsp (to taste)) tamari. Simmer while you make the crust.
- Mix the whole wheat flour and salt and cut in the Earth Balance and tahini. Mix well by hand. Add approximately 10 Tbsp water and knead well. Adjust by feel (earlobes if necessary) to get good elasticity. Roll out the dough. You can either roll out the entire batch or divide batch in half and do one half at a time. I roll it between two sheets of wax paper to make it easier to handle.
- Cut into circles about 4¾” in diameter. I use an upturned jar to make the circles. Remainders can be re-formed and re-rolled until all dough is all used up. Spoon about three Tbsp of filling onto each circle and fold over into a crescent. Press empanadas closed with your finger and thumb. Press with a fork to make a decorative edge. Lay empanadas onto shallow, greased pan (or two). Put in 350 degree oven, and bake for about 25 minutes.