Entrepreneur Emma Hernan of Emma Leigh & Co. shares her recipe to make tasty and wholesome plant-based Empanadas, Anna Rossi welcomed her into ‘The Chef’s Pantry’ to see the magic for herself.
Empanada Recipe (10-12 Empanadas)
1 lb Uncooked Past Meat
Round Pastry Skins – Hyperlink to purchase on-line: https://bit.ly/2XCGw8S
1/2 cup Coconut Milk
Four tbl. Natural Olive Oil
2 oz. Yellow Onions, Sliced
2 tbl Peeled Garlic
2 oz. Pink bell pepper
2 oz. Inexperienced bell pepper
1 tsp Oregano
2 pinch Cumin
Salt & Pepper
1.Warmth the oil in a big frying pan, add the diced onions, pepper, and chopped garlic. Cook dinner till the onions are comfortable. Add the oregano, floor cumin, and cilantro. Let it cook dinner for two minutes.
2. Add Past Meat to the pan with different substances. Stir and cook dinner till the filling is cooked. Season with salt and pepper.
3. Spoon about 1 ½ tbsp. of the past meat filling on the middle of every empanada disc. Fold the empanada discs in half to kind a half moon and gently seal the sides together with your fingers utilizing the coconut milk. Then twist and fold the sides of the empanadas together with your fingers.
4. Cook dinner empanadas range high with just a little little bit of olive oil or deep fry empanadas at 350°f till golden brown. Switch to paper towels.
Enterprise powerhouse Emma Hernan shares phrases of knowledge, and her favourite kitchen instrument.