Argentinian Empanadas
Empanadas are eaten in Spain, Central and South America and the Philippines. Argentine empanadas are semicircular dumplings and have a maximum diameter of 20 cm. However, they are usually no larger than 12 cm. Since the mangold/spinach filling tends to be rather bitter, I took the liberty of adding some sweetness and tartness to the recipe (maple syrup, lemon).
- Servings: 10
Source: voyegan.ch
Ingredients
- white flour
- wholemeal flour
- water
- olive oil
- sesame and linseed a handful each
- soy milk
- coconut milk
- some turmeric
- raw cane sugar
- onion
- spinach or chard
- Oregano
- Basil
- maple syrup
- Cumin
- Sea salt
- Sweet paprika powder
- Cayenne pepper
- lemon juice