Empanadas with a Roasted Garlic Aioli
An easy mixture of potato, lentils, and spices is wrapped in a scrumptious crust. Dip the warm pastries in a spicy Roasted Garlic Aioli and enjoy all the flavours!
| Servings | Prep Time |
| 24empanadas | 30minutes |
| Passive Time |
| 1+hour chilling time |
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Ingredients
Dough
- 1 flax eggCombine one Tablespoon of ground flaxseed with 3 Tablespoons of warm water and let sit for a few minutes.
- 2 1/4cups flourall purpose unbleached
- 1 1/2teaspoons salt
- 1/2teaspoon garlic powder
- 1/2cup cold vegan butter
- 1/3cup ice water
- 1Tablespoon white vinegar
Filling
- 2cups baby potatoesboiled with skin on.
- 1 1/2cups lentilsdrained and rinsed.
- 1/2large onionchopped finely
- 4cloves garlicminced
- 1/2teaspoon cumin
- 1teaspoon chili powder
- 1 1/2teaspoons hot sauceI used Smoky Jalapeno Sauce
- salt and pepper to taste
- 1Tablespoon finely chopped jalapenosoptional for heat and flavour
Roasted Garlic Aioli
- 1/2cup chopped onion
- 1clove garlicminced
- 1 Tablespoon smoky paprika
- 3/4cup vegan mayo
- 1medium fresh tomato
- 1/2teaspoon vinegar
- 1/2teaspoon hot sauce or more to taste
- 1head roasted garlicsee instructions below.
Instructions
Dough
- Make the dough first, as this needs to chill for at least an hour. Overnight works well!
- Make the flax seed egg and let sit until it “gels”.
- Stir together the flour, salt, and garlic powder.
- Rub in the butter until you have coarse crumbs.
- Stir together the flax seed egg, the water, and the vinegar.
- Sprinkle this over the flour and stir gently just until the mixture comes together.The less your handle it, the better. Form it into a ball and wrap in plastic wrap. Let chill for at least an hour.
Filling
- Heat a little oil in a pan and gently cook the chopped onion and minced garlic for a few minutes on medium heat. Do not let this brown, as the garlic will be bitter.
- Add the cumin and chile powder and stir to warm the spices.
- In a large bowl, mash the baby potatoes with the skins. There is so much nutrition and flavour in the skins.
- Add the rinsed lentils and the onion mixture to the bowl and mix together. Add the hot sauce/Smoky Jalapeno Sauce and salt and pepper to taste.
Roasted Garlic Aioli
- To roast the garlic, just slice a little off the top of a head of garlic and drizzle with a little oil. Wrap it in tin foil or use a garlic cooker. Cook at 350 degrees F. for about 20 minutes, or until the bulb is soft. Don’t over cook or it will be too hard and bitter. When ready to use, just squeeze out the soft insides! Make extra to keep in the fridge for a few days. It is good in so many things!
- In a pan with a little oil, cook the onion and the minced garlic for a few minutes, until translucent. If you are not using the roasted garlic, increase minced garlic to 2-3 cloves. Add the smoky paprika and cook gently for a few minutes to heat the spice. Set aside to cool.
- In a blender or food processor, combine the cooled onion mixture, the mayo, the hot sauce, roasted garlic and vinegar. Pulse until smooth. Taste and adjust heat and add salt and pepper to taste.
- This can be made ahead and kept in the fridge for a few days. It is a tasty dip for other situations as well! Try it with roasted veggies, or as a fresh french fry dip! Enjoy!
Construction
- Heat oven to 350 degrees F. or heat oil to fry. (Oil should be at 365 degrees F.) Line two baking sheets with parchment paper, if baking.
- Roll out the chilled dough as thin as possible for a crispy crust. Cut circles of about 4 inches in diameter.
- Wet the edges of the circle with a little water. Put about a tablespoon of filling in the middle of the circle and fold over the dough, pressing the edges together securely to prevent leakage.
- Bake until they are a deep golden brown, or deep fry for about 3 minutes per side.
- Serve warm with a dipping sauce like this Roasted Garlic Aioli. Enjoy!
Recipe Notes
These make a wonderful appetizer or a tasty main course with a salad. Make lots and freeze for a fast meal.
