Spiced Plant-Based Protein Shreds Empanadas
with Charred Corn Salsa
We've taken the best of an empanada; flavourful plant-based protein shreds in a transcendent pastry! Our pre-made dough is easy to use with a simple fill, gather, pinch, and bake technique. Served with sweet and crunchy corn and bell pepper salsa, we've got dinner covered!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
113 g
Corn Kernels
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Green Bell Pepper
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
All-Purpose Flour*
(Contains Gluten)
Nutrition Values
Utensils
Instructions
- Sprinkle both sides of dough with flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.
- Stretch each piece of dough into a 5x8-inch round or oval shape.
- Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: Use 2 baking sheets for 4 ppl).
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds and Mexican Seasoning.
- Cook, tossing occasionally until cooked through, 6-8 min.**
- Add tomato sauce base and 1 tbsp (2 tbsp) water. Season with salt and pepper.
- Set aside to cool slightly, 5 min.
- With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.)
- Using a slotted spoon, top one half of each empanada with plant-based protein shreds mixture.
- Fold over dough over filling, then crimp edges to seal. Brush 1/2 tbsp oil over each empanada, then make one small slit on the top of each empanada using a knife.
- Bake empanadas in the middle of the oven until golden-brown, 22-25 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then corn and peppers.
- Cover and cook, stirring occasionally, until tender, 5-6 min.
- Add lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, to taste.
- Allow empanadas to cool slightly before serving, 3-4 min.
- Divide empanadas between plates and cut in half, if desired.
- Serve corn salsa alongside.
- Squeeze a lime wedge over top of the empanadas, if desired.
If you've opted to get plant-based protein shreds, disregard instructions into cut into 1-inch pieces. Cook it the same way as the recipe instructs you to cook the chicken, tossing occasionally until cooked through, 6-8 min.** Follow the rest of the recipe as written.