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Picadillo without the beef and Dough for Baked Turnovers. Serve over rice or in Empanadillas. From Vegetarian Journal
SERVES 6
2 cups textured vegetable protein
1 1/2 cups warm water
extra-virgin olive oil
1 white onion, chopped
2 garlic cloves, crushed
1 green bell pepper, chopped
8 ounces tomato sauce
1/2 teaspoon thyme
1 bay leaf
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 cup white vinegar
10-12 green olives, chopped
5 capers
salt
Masa para Empanadillas
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup nonhydrogenated vegan margarine
1/2 cup vegetable shortening
1/2 cup warm water
flour, as needed
1. Rehydrate the TVP.
2. Now add oil to large skillet. Cover bottom and heat on high. When it begins to smoke add onions, garlic and peppers.
When onions are translucent add the remianing ingredients.
3. Simmer over low heat for 30 minutes.
4. Liquid should be half.
5. Masa para Empanadillas:.
6. Makes 16 large.
7. Feel free to stuff with the picadillo or what you want.
8. Combine first 3 ingedients then add the next two and blend with hands until you get a coarse meal Add water and
mix well. Add more flour and/or water as needed until you get a soft dough. Knead. It should be smooth and elastic. Let rest
for 30 minutes.
9. On lightly floured surface, roll into log. cut into 2 inch rounds. With lightly floured pin roll out until abou
5 inches diameter.
10. Now place filling in circle center. About 2 heaping tablespoons Seal edge by moistening with water. Fold and press
with fork to seal. Pierce the top carefully to let steam escape.
11. Refrigerate for 30 minutes.
12. Peheat oven to 375°F
13. Place empanadillas on large baking sheet and bake 20 minutes or until browned. Cool 5 minutes. Serve.
14. They don't last more than 2 to 3 days in refrigerator baked. Freeze before baking to store. They will last for months.
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