BEEFLESS EMPANADAS
Yield Portion Size
FILLING:
|
|
14 oz |
Gardein® Be'f Ground Crumble
|
1 small |
Russet potato, peeled and diced
|
1 cup |
Frozen peas
|
1 cup |
Diced carrots
|
1 tsp |
Kosher salt
|
DOUGH:
|
|
3 cups |
Water
|
5 cups |
Cassava flour
|
1 tsp |
Kosher salt
|
4 cups |
Vegetable oil
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 171 mg | 17% |
Carbohydrate | 160 g | 53% |
Cholesterol | 0 mg | 0% |
Total Fat | 257 g | 395% |
Iron | 12 mg | 67% |
Potassium | 1312 mg | 0% |
Calories | 3015 kcal | 151% |
Sodium | 1587 mg | 66% |
Protein | 44 g | 88% |
Polyunsaturated Fat | 145 g | 727% |
Saturated Fat | 36 g | 181% |
Sugars | 6 g | 1% |
Vitamin C | 9 mg | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven 375°F.
-
Step 2
Pour hot water over the cassava flour and kosher salt in a medum bowl.
-
Step 3
Bring to mix together with a wooden spoon. Once the mixture is cool enough to handle, begin to knead with your hands. Separate the dough into 16 even portions.
-
Step 4
Simmer the potato in enough water to cover until tender, drain.
-
Step 5
Mix beefless grounds, potato, peas and carrots in a medium bowl. Season with kosher salt.
-
Step 6
Heat vegetable oil over medium heat to 350°F.
-
Step 7
Gently flatten the dough portions into even circles about a ¼” thick. Place 2 ounces of filling in each circle. Gently brush water on one edge of the dough and crimp the edges together to create half-moon shapes.
-
Step 8
Shallow fry each empanada in the hot oil about 2 minutes per side until golden brown and crispy.
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