Baked Empanadas

A traditional pastry in Spain and the Americas transformed into an oil-free, baked version that is filled with your choice of sweet or savory filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 5-6 1x
Ingredients
Dough
- 1/2 cup oat flour
- 4 tbsp flaxseed, golden, ground
- 2 tbsp cassava, cooked, mashed
- 1 tbsp applesauce, unsweetened
- 2 tbsp water (more if necessary)
- Black pepper, freshly ground, to taste
- Sea salt, to taste (optional)
Sweet Filling
- 3–4 bananas, ripe
- 1 tsp cinnamon, ground
- 1 1/2 tsp sucanat (optional)
Savory Filling
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2 tsp garlic, fresh, minced
- 4 cups mushrooms, chopped
- 1/3 cup white wine
- 1 tbsp Dijon mustard
- 1/2 cup parsley, fresh, chopped
- 1 tbsp thyme, fresh, chopped
- Black pepper, freshly ground, to taste
Instructions
Empanadas
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Mix oat flour and flaxseed in a bowl.
- Add cassava and applesauce and knead into a dough, then add water until you have reached the desired consistency. Rest dough for 5-10 minutes, adding extra water if it dries out.
- Roll dough out then cut into circles. Place filling in the center of each circle, then fold the dough in half. Seal edges by pinching the dough or by using a fork.
- Bake for 20-25 minutes or until golden brown.
Sweet Filling
- Mash bananas. Stir in cinnamon and sucant (optional).
Savory Filling
- Sautee onion and celery in a nonstick pan over medium heat for 10 minutes, stirring occasionally and adding a drop or two of water as needed to prevent sticking.
- Add garlic and chopped mushrooms and cook until softened, about 5 minutes.
- Reduce heat to low. Add wine and mustard and simmer for 5-10 minutes, until liquid evaporates.
- Stir in parsley and thyme, and season with black pepper to taste.
Notes: The dough tends to be in the sweet side because of the applesauce. If your filling of choice is sweet, no salt may be necessary. With a savory filling that uses tamari or other sodium-containing condiment, salt may not be necessary either.