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מתכון לאמפנדס במלית בשר טבעוני עם רוטב צ'ימצורי רוקט

Vegan Meat Empanadas With Roquette Chimichurri

Make a crispy, elastic dough, shape it into a disc with the palm of your hand; Fill it with a mixture of vegan meat, mushrooms, and some more goodies; Next, brush it with an "egg"; place in the oven for short baking and serve with Roquette Chimichurri or Salsa. That's the whole story! You have received an addictive and comforting dish; Suitable as a snack, appetizer, or light meal. Now, let's see if you can control yourself :)
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Servings 4

Equipment

Ingredients
  

12 Empanadas

    Vegan Meat Mixture

    • 1-2 Tbsp olive oil
    • 25 grams TVP Soy chips, soaked in boiling water for about 5 minutes, drained, and squeezed well.
    • 1 small onion, chopped
    • 100 grams mushrooms, chopped שמפניון, פורטובלו
    • 1-2 cloves garlic, minced
    • 1-2 Tbsp pine, pistachio or olives, chopped or a mixture of all
    • ¼ tsp Ras El Hannut
    • ¼ tsp paprika or smoked paprika
    • salt and black pepper by taste

    Dough

    • 2 cups white spelt flour or plain white flour
    • 3 Tbsp olive oil
    • 1 tsp salt
    • 1 tsp sugar
    • 80 ml lukewarm water add gradually

    "Egg" for brushing

    For Serving

      Roquette Chimichurri

      • 100 grams Fresh rocket, with the stems
      • 50 grams Parsley, with the stems
      • ½ tsp Dried oregano
      • ¼ tsp dried thyme
      • ¼ tsp salt by taste
      • ¼ tsp ground black pepper by taste
      • 1 Small red onion, cut into eight pieces or very coarsely chopped.
      • 1 Red bell pepper cut into eight pieces or very coarsely chopped
      • 3-4 cloves garlic, peeled and sliced
      • 2 tbsp apple cider vinegar
      • ⅓-½ cup sunflower oil, or canola oil
      • sriracha, tabasco or green curry paste by taste

      Instructions
       

      Vegan Meat Mixture

      • Heat olive oil in a wok or wide skillet.
      • Fry onion until softened and slightly golden; Add garlic and fry for a few seconds until it smells delicious; Add pine nuts, olives and pistachios and fry for a few more seconds.
      • Add the squeezed soy chips (TVP) and fry for 3-4 minutes; Add mushrooms and fry for another 2-3 minutes.
      • Add spices and fry for another minute. Taste and adjust seasoning if necessary.
      • Keep covered in the refrigerator for at least an hour. Please note: The filling should be cold while filling the dough.

      Dough

      • Mix flour, oil, sugar and salt in a bowl. Gradually add lukewarm water until a uniform dough is obtained.
      • If the dough is too sticky, add a little flour; alternatively, add more oil if the dough is too dry (add the oil using a spray bottle) until you get a smooth and flexible dough.
      • Cover the bowl with cling film and let it rest for at least half an hour at room temperature; this step is essential for developing the dough's texture.

      "Egg" for brushing

      • Mix oil, lecithin, agave, salt, sugar, and black pepper in a small bowl. Keep covered in the refrigerator.

      Assembly

      • Preheat oven to 180 degrees Celsius.
      • Divide the dough into 12 equal balls (do not be ashamed to use a kitchen weight).
      • No need to roll the dough with a rolling pin! Using the palm of your hand, flatten each ball of dough into a disc about 9-10 cm in diameter. You can stretch the dough with your hands. You will get a disc approximately 3-4 mm thick.
      • Remove the meat filling from the refrigerator. Place one tablespoon of it in the center of the disc.
      • Fold the disc in half and fasten it with your fingers or a fork.
      • Roll the edges slightly inwards as in the picture.
      • Place on a baking tray lined with baking paper and brush the "egg" over the empanadas.
      • Place in the hot oven and bake for about 15 minutes until the empanadas are golden brown. Serve with roquette chimichurri or salsa sauce.

      Roquette Chimichurri

      • Place the roquette and parsley in a food processor and chop coarsely; Remove the stubborn stems.
      • Add oregano, thyme, vinegar, onion, bell pepper, and garlic; Process and add oil gradually while processing. Add oil until you get the desired degree of thickness. The goal here is to achieve a texture that is between a sauce and a spread.
      • Taste and adjust seasoning if necessary: oil, vinegar, oregano, thyme, salt, pepper, or sugar. Keep covered in the refrigerator until served.

      Notes

      • The longer the dough rests, the more flexible it will be at work. So, half an hour is the minimum; it is better to let it spend the night in the refrigerator, covered, so it doesn't dry out.
      • There may be some leftover from the stuffing; You can use it in other recipes.
       
      • Make the chimichurri at least an hour in advance, or better overnight, to absorb flavors.
       
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