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1
Use organic ingredients whenever possible.
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2
Sift the flours together into a bowl (I used the bowl of a stand mixer).
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3
Stir in the salt and yeast.
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4
Mix the water and oil together in a saucepan over low heat.
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5
Warm the water and oil to between 90 degrees and 110 degrees F using a thermometer.
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6
Pour the water and oil over the flour and stir to combine.
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7
Knead the dough mixture for 8 minutes by hand or 5 minutes with a stand mixer using the dough hook attachment.
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8
Lightly oil another bowl, put the dough in and cover it with a towel.
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9
Let it rise for 40-60 minutes in a warm place.
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10
Make the filling while it rises.
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11
Heat the oil in a skillet over a medium low heat.
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12
Peel and dice the onion.
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13
Add the onion into the oil and stir to coat the onion in the oil.
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14
Heat until onion starts to soften.
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15
Peel and finely dice the garlic.
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16
Add it to the onion and stir.
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17
If youre using the bell pepper, remove the stem and seeds then dice it and add it to the pan.
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18
Cook for 3 minutes, stirring occasionally.
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19
Add the tomatoes and the corn.
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20
Cook for 5 minutes, stirring occasionally.
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21
Add the Meatless Ground (meat substitute), salt and paprika and stir well.
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22
Turn the heat to medium high and cook off any excess liquid.
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23
Turn the heat off and let the filling cool to room temperature.
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24
When the dough has risen, punch it down and roll it into a ball.
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25
Preheat your oven to 350 degrees F.
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26
Cut the dough ball into two equal pieces.
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27
Cover one piece with the towel.
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28
Roll out the other piece on a sheet of floured wax paper into a 14 round.
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29
Transfer the dough to a perforated pizza pan.
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30
Put the filling on top of the dough, leaving an inch of uncovered dough all around the outside edge.
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31
Roll the second piece of dough out on a sheet of floured wax paper.
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32
Cut small vent holes in the dough.
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33
Transfer the dough to cover the filling.
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34
Fold and crimp the edges of the dough together.
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35
See my related blog link for my method.
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36
Brush the top of the empanada with the melted butter substitute.
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37
Bake for 35 to 45 minutes or until golden in color.
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38
When done remove it from the oven and allow to cool a few minutes before cutting.
