Cream Cheese and Jalapeno Empanadas

I was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven’t already brought a million times before, I just have to hope they turn out if I’m making them for the first time. How do you do that? I don’t know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!

INGREDIENTS:
Dough:
3 C all purpose flour
1 tsp salt
1 C Earth Balance margarine
1/2 C almond milk
Filling:
12-oz Tofutti or Galaxy Foods brand vegan cream cheese
1-1/2 C fresh cilantro, chopped
6-7 green onions, sliced
5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
1/2 C vegan Monterrey jack or mozzarella, shredded
About 1-1/2 Tbs lime juice
A few dashes of garlic salt

DIRECTIONS:
Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it–just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.

To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice–just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.

On a floured surface, roll out the dough to about an 1/8″ to a 1/4″ thick. I cut out 4″ circles by cutting around the bottom of my 4″ tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it’s kinda long and narrow.

You’re then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they’ll puff up in the oven and come open.

Bake for about 25-30 minutes.  About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

Yield: about 28

Cream Cheese and Jalapeno Empanadas

 

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I was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven't already brought a million times before, I just have to hope they turn out if I'm making them for the first time. How do you do that? I don't know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!

Author: Epicurean Vegan

Serves: 28

Ingredients

• Dough:
• 3 C all purpose flour
• 1 tsp salt
• 1 C Earth Balance margarine
• ½ C almond milk
• Filling:
• 12-oz Tofutti or Galaxy Foods brand vegan cream cheese
• 1-1/2 C fresh cilantro, chopped
• 6-7 green onions, sliced
• 5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
• ½ C vegan Monterrey jack or mozzarella, shredded
• About 1-1/2 Tbs lime juice
• A few dashes of garlic salt

Directions

1. Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it--just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.
2. To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice--just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.
3. On a floured surface, roll out the dough to about an ⅛" to a ¼" thick. I cut out 4" circles by cutting around the bottom of my 4" tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it's kinda long and narrow.
4. You're then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they'll puff up in the oven and come open.
5. Bake for about 25-30 minutes. About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

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