Name: Spiced Chickpea-Stuffed Flaky Empanadas
Yield: 10
Ingredients: 0.0g Coconut Oil; 25.0g Garlic, minced; 100.0g White Onions, brunoised; 150.0g Tomatoes, deseeded and diced; 80.0g Carrots, ½-inch diced; 100.0g Garbanzos, canned; 50.0g Green bell pepper, ½-inch diced; 50.0g Pepper, red, ½-inch diced; 1.0g Ground Black Pepper; 25.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 150.0g Tomato Sauce; 250.0g Knorr Potato Flakes 2kg; 10.0g Spring Onions, finely sliced; 25.0g Garlic, minced; 100.0g White Onions, brunoised; 150.0g Tomatoes, deseeded and diced; 15.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 1.0g Ground Black Pepper; 1500.0g Water; 1.0pc Herbs Dried - Bay Leaf; 250.0g All Purpose Flour; 140.0g Water; 5.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 350.0g All Purpose Flour; 180.0g Shortening; 2.0g Iodized Salt; 25.0g Water; 0.0kg Oil

Reimagine the classic empanada kaliskis with a vegetarian twist. Instead of filling these flaky treats with ground pork, chopped beef, or sliced ham, prepare a tasty stuffing loaded with chickpeas, potatoes, and peppers. This one’s an absolute treat for the senses!

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Preparation

Cook the Chickpea Filling
60 minutes
- Heat a pan and add oil.
- Sauté garlic for 2 minutes.
- Cook onions until translucent.
- Add tomatoes and cook for 10 minutes until a thick paste is formed.
- Add carrots, garbanzos, peppers, and Knorr Aromat All Seasoning Powder.
- Add tomato sauce. Bring to a boil and simmer for 20 minutes.
- Add potatoes and cook for 15 minutes.
- Remove from heat. Add spring onions.
- Set aside to cool.
Prepare the Vegetarian Empanada Sauce
30 minutes
- Heat a pan over medium heat. Add a bit of oil and sauté the minced garlic and brunoised onions until they become translucent.
- Add the deseeded and diced tomatoes to the pan. Continue to sauté until the tomatoes are soft.
- Sprinkle the Knorr Aromat All Seasoning Powder and ground black pepper over the sautéed mixture. Stir well to combine.
- Pour in the water and add the dried bay leaf. Stir the mixture well.
- Lower the heat and let the sauce simmer. Continue to stir occasionally to prevent the sauce from sticking to the pan.
- Taste the sauce and adjust the seasoning if necessary. If the sauce is too thick, you can add a bit more water.
- Once the sauce has reached your desired consistency and taste, remove the bay leaf.
Prepare the Water Dough
65 minutes
- Mix all ingredients in a food processor.
- Let rest for 1 hour.
Prepare the Oil Dough
30 minutes
- Mix all ingredients in a food processor.
- Use short bursts so that the mixture resembles coarse breadcrumbs.
Assemble and Cook the Chickpea Empanada
80 minutes
- Use a rolling pin to flatten the water dough into a circle. Place the oil dough over the water dough. Wrap the water dough around the oil dough, creating a secure seal around the oil dough.
- Flatten the circular dough and use a rolling pin again to shape it into a rectangle. Once done, take the edges of each side and fold it into two to create a rectangle. Use a rolling pin to flatten and shape this is a rectangle. Repeat this step again.
- Roll the longer side of the rectangle to a log or like a cake roll. Cut the sides of the log and throw away the excess. Cut the roll into 1/2 - 1 inch thick.
- Take a piece of small dough and flatten again with a rolling pin. Spread it into a thin circle. Place the chickpea filling in the center. Make sure to leave some excess space for the edges.
- Seal the dough by pinching it with your fingers and use a fork to pleat or crimp the edges.
- Repeat the former 2 steps for the remaining small doughs.
- Heat oil in a saucepan and deep-fry the empanada over medium heat until it turns a golden brown color. Drain excess oil from the fried empanada with a paper towel.

Kenneth Cacho

Kenneth Cacho

Spiced Chickpea-Stuffed Flaky Empanadas

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Ingredients

Cook the Chickpea Filling

Prepare the Vegetarian Empanada Sauce

Prepare the Water Dough

Prepare the Oil Dough

Assemble and Cook the Chickpea Empanada