Mini Empanadas

Miniature empanadas make the perfect savory hors d’oeuvre for an evening of special celebration.

Serves 12 to 14

What You Need:

 For the dough:
⅓ cup vegan margarine
¼ cup vegan sour cream
3 tablespoons vegan cream cheese
½ cup all-purpose unbleached flour
1 cup whole wheat pastry flour or spelt flour
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon sugar

For the filling:
1 clove garlic, finely chopped
¼ teaspoon dried thyme, plus more for garnish
1 tablespoon olive oil, plus more for brushing
½ cup chopped Kalamata or Spanish olives, plus more for garnish
¼ cup pine nuts, toasted
3 Medjool dates, pitted and finely chopped
1 teaspoon red wine vinegar
⅛ teaspoon salt
1 teaspoon flour

 

What You Do:

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment or a Silpat liner. Set aside. In a large bowl, mix together margarine, sour cream, and cream cheese. Add both flours, sea salt, baking powder, and sugar.  Whisk until smooth, about 3 minutes. Be careful not to over-mix.

2. For the filling, in a separate bowl, combine all filling ingredients. Stir to combine and set aside.

3. On a lightly floured surface, roll half the dough into 2-inch circles, 1/4-inch thick. With a biscuit cutter or rim of a glass, cut out circular shapes.

4. Onto each round, place 1 to 2 tablespoons of filling and fold over edge into a half circle shape. With a fork, press to seal around edges of dough. Repeat for all. Brush with a small amount of oil before baking.

5. Place the empanadas on baking sheet. Bake for about 18 to 20 minutes or until golden. Garnish with thyme and olives.