Baked Seitan Empanadas with Black Beans

Preparation Steps

1. Make the dough

   Combine the whole wheat flour and salt. Rub in the olive oil, then add the water gradually and knead until the dough is smooth and pliable. Cover and rest for 30 minutes.

2. Cook the filling

   Set a large skillet over medium heat. Finely dice the onion and red bell pepper, mince the garlic, and blend the seitan into a fine mince. Cook the onion and red bell pepper until softened, then add the garlic, seitan, cooked black beans, ground cumin, smoked paprika, dried oregano, salt and black pepper. Stir in the tomato passata and cook until the mixture is thick with no loose liquid.

3. Finish the filling

   Remove the skillet from the heat and stir in the lime juice and fresh cilantro. Let the filling cool until it is no longer steaming so it does not soften the dough.

4. Shape the empanadas

   Divide the dough into eight equal pieces. Roll each piece into a round about ⅛ inch (3 mm) thick. Spoon the filling onto one half of each round, leaving a ½-inch (1.3 cm) border. Moisten the border with water, fold the dough over the filling, and press firmly to seal. Crimp the edge with a fork; the filling should stay inside.

5. Bake

   Heat the oven to 200°C. Arrange the empanadas on a lined baking tray and bake for about 20 minutes with olive oil brushed on top for some colors, until the edges are firm and the surface is lightly browned and crisp.

6. Finish & eat

   Put a little cilantro on top just for the photo and then you can eat ! Enjoy !