- – 350 gr flour of wheat
- – 180 gr of soy margarine
- – 1 tsp salt
- – 1/3 cup cold water
- – 2 onions large
- – 1/2 red pepper
- – 450 gr seitan
- – 1 / 3 glass of soy sauce
- – 2/3 glass of water
First of all, to make the dough, we put the flour and salt in a bowl, with the chopped margarine and we have to undo the margarine with our hands until it is like a kind of bread grated. Add the water and knead everything well until it forms a firm ball. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
Now we can start with the filling. We are going to make the onion with the pepper on one side and the seitan on the other. so we julienne the onion and the pepper and put them over medium low heat in a frying pan with a bottom of oil. we don’t want them to brown. they have to be pochaditos. if you want, to help, you can add a pinch of salt, but be careful, because depending on the brand of soy sauce it can be very strong. I don’t add any salt to the recipe because mine is very powerful.
On the other hand, we take the seitan and fillet it into very fine pieces. not transparent either… but fine.
In a frying pan, with the heat on high and a few drops of oil, we are going to brown the seitan chunks. Perhaps this is the step that takes the longest because we cannot throw them all at the same time if we want them to be done well. I make them in 3 or 4 batches, a few minutes on each side.
When we have them all, lower the heat to medium low, put them all in the pan and add the onion and pepper (draining the oil well if necessary) along with soy sauce and water. If you see that your soy sauce is too strong, lower the proportion and increase the water. I like strong… but when we had in reception arantza of “how to be vegan…” we had this empanada for dinner one of the days and I think she is still drinking 5 liters of water a day. well, we stir well so that everything is soaked with the sauce and let it reduce for a few minutes. it is important that the sauce does not reduce completely. if it doesn’t start to caramelize and then it is too strong. so when we have a culín of sauce left and we see that all the filling is very tender, we can remove it from the heat and let it rest while we assemble the dough.
First of all we can put the oven to preheat between 180 -200 degrees (depends on your oven) placing a container with water at the bottom so that the empanada has moisture when it is baked. We take the dough out of the fridge, divide it into two halves and stretch it with the roller on a floured surface so that it does not stick to us. It is a fairly easy dough to work with (if you change the salt for a sweetener, it is great for desserts). we do not want it to be fat but not very thin either (about 3 mm). As you stretch it, it will be as it comes out of the oven because it will not get fat at all. now we can distribute the filling throughout the dough, leaving space on the edges to close the empanada and reserving what is left of the sauce. we cover with the second layer and close the edges either by flattening with a fork or by making the traditional repulgue (I’ve recently known this “word” and I love it). so that it remains with a tremendous color we are going to take advantage of the sauce. Before making this recipe, I had tried to paint the empanadas with oil, soy, oil with molasses, vegetable milk and agave,… with a thousand options. But this one, for me, is the best. With a brush we paint the whole empanada well, prick it a little with a fork so that it does not swell and put it in the oven.
Leave it for about half an hour, until you see that the edges no longer they are soft then it depends on whether you like the dough more or less dry, crunchy, soft,…
And that’s it, all you have to do is resist the desire until it warms up and attack it. It lasts perfectly until the next day, but with how rich it is, it is rare that this is the case. take advantage.