Picadillo Sin Carne With Masa Para Empanadillas:

Name: Picadillo Sin Carne With Masa Para Empanadillas:
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups textured vegetable protein; 1 ½ cups warm water; extra virgin olive oil; 1 white onion, chopped; 2 garlic cloves, crushed; 1 green bell pepper, chopped; 8 ounces tomato sauce; ½ teaspoon thyme; 1 bay leaf; ½ teaspoon oregano; ¼ teaspoon pepper; ¼ cup white vinegar; 10 -12 green olives, chopped; 5 capers; salt; 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; ½ cup nonhydrogenated vegan margarine; ½ cup vegetable shortening; ½ cup warm water; flour, as needed

Servings: persons

2 cups textured vegetable protein
1 ½ cups warm water
extra virgin olive oil
1 white onion, chopped
2 garlic cloves, crushed
1 green bell pepper, chopped
8 ounces tomato sauce
½ teaspoon thyme
1 bay leaf
½ teaspoon oregano
¼ teaspoon pepper
¼ cup white vinegar
10 -12 green olives, chopped
5 capers
salt
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ cup nonhydrogenated vegan margarine
½ cup vegetable shortening
½ cup warm water
flour, as needed

1
Rehydrate the TVP.
2
Now add oil to large skillet.
3
Cover bottom and heat on high.
4
When it begins to smoke add onions, garlic and peppers.
5
When onions are translucent add the remaining ingredients.
6
Simmer over low heat for 30 minutes.
7
Liquid should be half.
8
Masa para Empanadillas:.
9
Feel free to stuff with the picadillo or what you want.
10
Combine first 3 ingredients then add the next two and blend with hands until you get a coarse meal Add water and mix well.
11
Add more flour and/or water as needed until you get a soft dough.
12
Knead.
13
It should be smooth and elastic.
14
Let rest for 30 minutes.
15
On lightly floured surface, roll into log.
16
cut into 2 inch rounds.
17
With lightly floured pin roll out until about 5 inches diameter.
18
Now place filling in circle center.
19
About 2 heaping tablespoons Seal edge by moistening with water.
20
Fold and press with fork to seal.
21
Pierce the top carefully to let steam escape.
22
Refrigerate for 30 minutes.
23
Preheat oven to 375F
24
Place empanadillas on large baking sheet and bake 20 minutes or until browned.
25
Cool 5 minutes.
26
Serve.
27
They don't last more than 2 to 3 days in refrigerator baked.
28
Freeze before baking to store.
29
They will last for months.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups textured vegetable protein, 1 ½ cups warm water, extra virgin olive oil, 1 white onion, chopped, and more.

Yes, Picadillo Sin Carne With Masa Para Empanadillas: falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!