Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon, olive oil, (divided)
  • 1 medium onion, (diced)
  • 1 medium red bell pepper, (diced)
  • 3 garlic cloves, (minced)
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • Pinch ground cloves
  • 1 (14 ounce or 400 gram) can black beans, (drained and rinsed)
  • 1/4 cup water
  • 1 tablespoon tomato paste
  • 1/2 cup frozen corn, (thawed)
  • 2 tablespoons hot sauce. (such as Cholula (Note 1))
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • 3 (8.7 ounce or 245 gram) sheets vegan puff pastry ((Notes 2 and 3))
  • 1 tablespoon unflavored and unsweetened non-dairy milk

Instruction

  • Coat the bottom of a medium skillet with 1 tablespoon of oil and place it over medium heat.
  • Once the oil is hot, add the pepper and onion. Cook them for about 10 minutes, stirring occasionally, until the pepper is tender and the onion is soft and translucent.
  • Add the garlic, cumin, paprika, and cloves. Stir everything and cook the mixture for about 1 minute, until the garlic becomes very fragrant.
  • Add the beans, water, and tomato paste. Stir everything to blend the tomato paste with the water.
  • Bring the liquid to a boil, lower the heat, and let it simmer for about 5 minutes, until the beans have softened up a bit and most of the liquid has cooked off.
  • Remove the skillet from heat.
  • Stir in the corn, hot sauce, scallions, and cilantro. Season the mixture with salt and pepper, and adjust any other seasonings to your liking.
  • Preheat the oven to 425°F and oil two large or three medium-sized baking sheets.
  • Place one of your puff pastry sheets on the counter, and use a rolling pin to roll it into a 9x14 inch rectangle.
  • Cut six circles in the dough, about 4 1/2 inches each in diameter. To do this you can use a large cookie or biscuit cutter, or find an appropriately-sized bowl and use a knife to cut around it. You can also just eyeball it, if you're comfortable doing that.
  • Repeat the process until all of your dough has been rolled and cut. You should have eighteen circles.
  • Fill a small bowl with water.
  • Grab one of your dough circles and spoon about 2 tablespoons of filling in the center.
  • Wet a finger with the bowl of water, then spread a thin layer of water around the edges of the circle. Fold the dough in half to enclose the filling, and pinch the edges tightly to seal. Place it on a baking sheet and crimp the edges with a fork.
  • Repeat until all of the filling and dough circles are used, arranging the empanadas evenly on the baking sheets with about an inch separating them.
  • Use a fork to poke a few holes in each empanada, then brush the tops of the empanadas with the milk.
  • Place the empanadas into the oven (you can bake them in batches if they don't all fit), and bake them for 15 minutes.
  • After 15 minutes, remove the baking sheets from the oven and brush the empanadas with the remaining tablespoon of oil.
  • Bake the empanadas for about 5 minutes more, until golden brown.
  • Let the empanadas cool for just a few minutes before serving.