Very good to all! How are you handling this? I’m not going to get involved with the quarantine issue because I prefer that we go to other topics that make us forget about this situation. At home we are focusing a lot on cooking and learning new dishes, such as the incredible baked rice that I left you in stories. Therefore, today I bring you a recipe that I love to make at home, but that I also love to eat out: I’m talking about the homemade dumplings stuffed with vegetable bolognese… A true classic at home!

love empanadas and empanadillas, this quarantine we have been preparing many. In fact, when we went out (well, before the quarantine and such…) we loved going to the center of Valencia to some bakery or empanada place and eating various vegan options.


For the dough:
300 grams of wheat flour + reserve
15 grams of fresh yeast (not powdered)
170 ml of hot water
1 tablespoon of olive oil

For the bolognese:< br> An onion
Two cloves of garlic
A cup of fine textured soybeans
A cup and a half of tomato sauce
Black pepper
Olive oil

Step by step

  1. Let’s go for the dough. In a bowl, add the 300 g of flour with the 15 g of fresh yeast, salt and rosemary to taste.
  2. Next, add the tablespoon of olive oil and mix thoroughly.
  3. < li>Next, add the 170 ml of warm water little by little, while kneading.

  4. Knead with your hands for several minutes until it is as homogeneous as possible.
  5. Let it rest at room temperature for 1 hour, in a large bowl and covered with a clean cloth.
  6. Meanwhile, we will prepare the bolognese. To do this, peel and chop the onion and the two cloves of garlic.
  7. In a pan greased with olive oil, fry the onion and garlic until golden brown.
  8. Then, add the tomato sauce and season to taste with black pepper, salt and basil.
  9. Keep the pan on medium heat for 1 minute and add the textured soybeans. If it is thin, it will be hydrated with the tomato sauce (we will not need to hydrate it with water beforehand). If you are not sure, you can soak it a little beforehand.
  10. Mix the textured soybeans and keep it on medium heat for 5 minutes, stirring periodically.
  11. Turn off the heat and reserve.
  12. After the resting time, we take the dough and knead it for 1 minute inside the bowl
  13. Flour the table so that the dough does not stick.
  14. Next, We place it on the table and stretch it with a rolling pin until it is less than half a centimeter thick. It is important that it is thin, but try not to break it.
  15. Using a bowl, cut the dough into circles. If you want them smaller, you can use glasses or cups.
  16. Stretch the cuts a little more (it is likely that the dough will collect a little and thicken when resting) and reserve.
  17. Preheat the oven to 180 degrees.
  18. Fill half of each empanadilla withthe vegan bolognese sauce, fold in half and close the edges with the help of a fork or , if you are more handy, you can close it with your hands.
  19. Before putting it in the oven, we paint them with a little olive oil, salt and rosemary.
  20. Place the empanadillas on a greased baking tray or with parchment paper.
  21. Bake for 40 minutes, at 180 degrees, with the fan on, until golden brown.
  22. Remove and serve hot! enjoy!
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