I have been a huge slacker in the pasted few months. I have made dishes, taken pictures, and then never posted about them. So I am FINALLY get around to doing a few more posts so that I can catch up 🙂 Here is another chapter in my Vegan Adventure, Acorn Squash and Black Bean Empanadas.
When I made these I loved the filling. I could just eat it straight. It was that perfect. The sweetness of the acorn squash paired perfectly with the black beans and coriander, and the hint of jalapeno gave it a nice heat. The crust for the empanadas was great too. It had a light sweetness to it and the addition of the cornmeal gave it a nice textural difference. I would definitely recommend having a savory dipping sauce with these. Isa and Terry suggest their Tropical Avocado Salsa Fresca, Guacamole, or Sour Cilantro Cream. I personally think this would be perfect with the Guacamole.
Since one recipe makes 12 empanadas. When I made these I decided to go with a rectangle shape because making the triangles was getting a little too complicated for me after I had been in the kitchen a couple of hours. I actually ended up freezing a few and they still tasted great a couple of weeks later 🙂 Granted they weren’t as crisp but they were still very tasty.
Source: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
2 cups all-purpose flour
1/4 cup cornmeal
2 tbsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 cup cold non-hydrogenated vegan shortening
1/2-3/4 cup very cold water
2 tsp apple cider vinegar
1 acorn squash, about 1 1/2 pounds
2 tbsp olive oil
1 average-sized red onion, sliced into 1 inch pieces
2 jalapenos, sliced thinly (seeds remobed if you don’t want these too hot)
2 tsp coriander seeds, smashed
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
about 2 tbsp water
1 cup cooked black beans, drained and rinsed
2 tbsp fresh lime or lemon juice
2 tsp pure maple syrup
Preheat the oven to 400°F
Prepare the pastry: Combine the flour, cornmeal, sugar, salt, and baking powder in a large mixing bowl. add the shotening by the teaspoon, but you don’t need to be precise about this. You just want to add it in small chunks. We add the shortening in three batches and then cut it into flour with each addition. Cut in the shotening until the sough is crumbly and pebbly, as if you are making a pie crust.
Combine the vinegar with 1/2 cup water. Add to the dough in three batches, gently mixing it in with a fork, until the dough holds together when pinched. If need be, add up to 1/4 cup more water.
Gather the dough into a ball and knead very gently a few times until it holds together. Sprinkle a clean work surface with flour, then roll out the dough into a rectangle about 8 inches long and 5 inches wide.
Place baking parchment on a cutting board (Make sure the parchment is bigger than the cutting b oard because you are going to use it to roll out the dough later). Gently life the dough onto it. Cover with plastic wrap and refrigerate for at least an hour.
Meanwhile, roast the squash. Cut it in half lengthwise and use a tablespoon to scoop out the seeds and stringy parts. Plcae face down on a greased baking sheet and bake for 50 minutes, until it is easily pierced with a fork. when the squash is cooked, remove it from the oven and place on a plate, cut side up, to cool. Keep oven at 400°F if you are making the empanadas now. In the mean time, begin making the filling.
Preheat a large skillet over medium-high heat. Saute the onions and the jalapenos in the olive oil for 5 to 7 minutes, until softened. Meanwhile, peel the skin from the squash and cut the squash into 3/4-inch chunks.
Add the coriander seeds and garlic to the pan and saute for a minute more. Add the cumin, salt, and a few splashed of water (about 2 tbsp). add the squash and cook for about 5 minutes, stirring often to coat. It’s okay if the squash doesn’t retain its shape perfectly. Add the black beans and heat through. If the micture looks dry, add a few more placshed of water. Lastly, add the lemon juice and the maple syrup, and stir. Turn off the heat and prepare the empanada dough.
Grease a baking sheet and set it aside. Now grab your sough from the fridge and remove the plastic wrap. Slide the dough off the cutting board, keeping the papper underneather it. Roll out the dough into a 9 x 12-inch rectangle. Trim the edges to make it an even rectangle. Slice the dough into 3-inch squares – four cuts across and two cuts lengthwise.
Take a square and roll it out a bit more, to about 6 inches square (but you don’t have to be precise about it). Arrange it so that a corner is pointing toward you. Plcae about 2 tbsp of filling in the lower half of the sough, leaving about 1/2 inch space at the bottom point. Fold over the dough so that it is in the shape of a triangle. You may need to pull it a little bit, just do so carefully so as not to rip it. Pinch together the seams with a form or your fingertips and place on your baking sheet. Continue forming the rest of the empanadas.
Bake for 25 to 30 minutes, until golden brown, serve warm.