BEEFLESS EMPANADAS
- 8 portions
Ingredients
|
FILLING:
|
0 |
|
Gardein® Beefless Ground Crumble
|
14 oz |
|
Russet potato, peeled and diced
|
1 small |
|
Frozen peas
|
1 cup |
|
Diced carrots
|
1 cup |
|
Kosher salt
|
1 tsp |
|
DOUGH:
|
0 |
|
Water
|
3 cups |
|
Cassava flour
|
5 cups |
|
Kosher salt
|
1 tsp |
|
Vegetable oil
|
4 cups |
Preparation
Preheat oven 375°F.
Pour hot water over the cassava flour and kosher salt in a medum bowl.
Bring to mix together with a wooden spoon. Once the mixture is cool enough to handle, begin to knead with your hands. Separate the dough into 16 even portions.
Simmer the potato in enough water to cover until tender, drain.
Mix beefless grounds, potato, peas and carrots in a medium bowl. Season with kosher salt.
Heat vegetable oil over medium heat to 350°F.
Gently flatten the dough portions into even circles about a ¼” thick. Place 2 ounces of filling in each circle. Gently brush water on one edge of the dough and crimp the edges together to create half-moon shapes.
Shallow fry each empanada in the hot oil about 2 minutes per side until golden brown and crispy.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 171 mg | 17% |
| Carbohydrate | 160 g | 53% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 257 g | 395% |
| Iron | 12 mg | 67% |
| Potassium | 1312 mg | 0% |
| Calories | 3015 kcal | 151% |
| Sodium | 1587 mg | 66% |
| Protein | 44 g | 88% |
| Polyunsaturated Fat | 145 g | 727% |
| Saturated Fat | 36 g | 181% |
| Sugars | 6 g | 1% |
| Dietary Fiber | 15 g | 59% |
| Vitamin C | 9 mg | 15% |
| Vitamin A | 5716 iu | 114% |
Percent Daily Values are based on a 2,000 calorie diet