Fluffy Jalapeño and Cream Cheese Empanadas (Vegan)
Servings: about 12 empanadas
INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- ¼ cup sliced jalapeños from a jar, diced
- 1 clove garlic, finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon finely ground black pepper
- ¼ teaspoon dried oregano
- 2 teaspoons red wine vinegar
- 1 teaspoon agave or brown rice syrup
- ¾ cup GO Veggie! Dairy Free Classic Plain or Chive & Garlic Cream Cheese
- 2 sheets non-hydrogenated puff pastry, thawed (Aussie brand)
INSTRUCTIONS
- Pre-heat oven to 425°F.
- For filling, add jalapeños, garlic, sea salt, pepper, oregano, red wine vinegar, agave or brown rice syrup, and GO Veggie! Dairy Free Cream Cheese into a mixing bowl. Mix until uniform.
- Line a baking sheet with parchment or a silpat. Set aside.
- Cut out 3-inch circular shapes from puff pastry with a biscuit cutter.
- Place about 2 teaspoons filling in each round and fold into a half circle shape over filling.
- Press to seal with a fork around the edges, and poke top with fork prongs to allow steam to escape.
- Repeat until all dough is used. Extra cream cheese filling can be used for dipping.
- Place empanadas on a baking sheet. Bake for about 20-22 minutes, or until golden.
- Created by: Spork Foods, www.sporkfoods.com, www.sporkonline.com ©Spork Foods 2014
NUTRITIONS INFORMATION
