Creamy Corn Empanadas (Vegan)

On our recent visit to Oregon we had the opportunity to spend some time with our two Granddaughters Victoria and Alexandra.  When they were very young we would always cook together and one of our favorite things to do was go to the Farmers Market or the Orchard and get fresh fruit and make a cobbler.  On this visit the girls were preparing a meal for all of us and it was delicious. Victoria, a recent graduate of Brown University is Vegan and Alexandra a student at Bates University is Vegetarian so the recipes they choose are Vegan.

Creamy Corn Empanadas, Re-Fried Black Beans, Saute Kale and Saute Mini Peppers

Guacamole is not pictured ( We ate it all before photo's were made)

Creamy Corn Emapnadas (Vegan)

 12 Empanada's 6 inches each

Victoria and Alexandra Hartman

for: Miz Helen's Kitchen

Adapted From

Viva Vegan by

Terry Hope Romero

The Empanada Dough

3 cups all purpose flour

1/3 cup sugar

1 1/4 teaspoon salt

1/2 teaspoon baking powder

6 tablespoons chilled non hydrogenated Vegan margarine

3/4 cups cold water or more as needed

The Filling

3 tablespoons Vegan margarine

3 tablespoons finely chopped chived, garlic scapes, or green onions

1 teaspoon dried basil crumbled

5 cups Fresh or Frozen Corn Kernels

3 cloves garlic chopped

1/4 cup corn starch

2/3 cup soy cream or other heavy cream  or substitute a non dairy milk

1 teaspoon salt

1 tablespoon lemon juice

Pinch of Cayenne

Freshly ground pepper

1/3 cup soy creamer or non dairy milk for brushing the empanada dough

Filling Method

In a large skillet melt the margarine and saute the corn, green onions, garlic, until the onion and the corn are cooked through.Reserve 3/4 cup of the corn and pour the remaining corn mixture into a blender and add the 2/3 cup of soy cream or other heavy cream. Blended until smooth.   Add the blended corn mixture back into the skillet and add the reserved 3/4 cup of whole corn kernels, stir until mixed well.  Add the basil, salt, lemon juice, Cayenne and Fresh pepper, stirring to mix well.  In a small bowl mix 1/4 cup of corn starch with about 3 tablespoons water and mix into the hot corn mixture stirring to thicken.  If the mixture needs more thicken, add more corn starch.  Set aside to cool while making the Empanada Dough.

Empanada Dough Method

In a food processor pour the flour, sugar, salt and baking powder,mix well.  Add the VERY COLD

Vegan margarine and mix until the mix looks like a meal, it will only take 2 or 3 times of the mixer. Add the ICE COLD Water until the mix forms a dough, add more water 1 tablespoon at a time as needed to form the dough.  Cut the dough into 4 equal parts and wrap in wax paper, chill in the refrigerator for 1 hour.  Roll the dough out into a 6 inch circle and stack the circles in between wax paper and store in the refrigerator until time to fill.  When ready to fill the empanada, brush the edges of the empanada with the soy creamer or non dairy creamer then add 1/3 cup of the filling and seal the edges with a fork making sure that no filling is coming out the sides. Lift the empanada very carefully onto a parchment lined cookie sheet.  Bake at 400 degrees for 26 to 28 minutes.

 Recipe Tip and Suggestions

If you would like to make these regular Empanadas, substitute the Vegan margarine for Real Butter and the Soy or Non Dairy Milk for Whole or Fat Free Milk

Make sure that the Butter and Milk are Very Cold

 Portland Farmers Market Day Trip (Link)

Portland State Farmers Market Portland, Oregon

Victoria Selecting Just The Right Corn For The Empanda Filling

Alexandra Cutting The Corn Off The Cob For The Filling

Victoria Rolling Out The Empanada Dough

Victoria and Alexandra Putting The Final Touches To Dinner

Our dinner was delicious and it was even more special because our Granddaughters prepared it. Thanks girls from one cook to another "YOU ROCK"!

I sure am glad that you came by to have this awesome Empanada Dinner with us today, and hope that you will come back to see us real soon, your visits are very special to us.

Peace and Joy

Miz Helen
This Post Is Linked To
Friday Favorites 
Freedom Friday 
Week End Potluck 
Foodie Friday
Foodtastic Friday 
Foodie Friday 
Newlyweds Recipe Linky 
Real Food Wednesday 
Cast Party Wednesday 
Whats Cooking Wednesday 
The Gathering Spot 
Try A New Recipe Tuesday 
Trick or Treat Tuesday 
Totally Tasty Tuesday 
Hearth and Soul Blog Hop 
Tasty Tuesday 
Slightly Indulgent Tuesday 
Temp My Tummy Tuesday 
Mouth Watering Monday 
My Meatless Monday