Pulled Oats® Empanadas

Name: Nyhtökaura® Empanadas
Total time: 30 min
Yield: 12 pcs
Ingredients: 1 pack puff pastry dough (400 g); 240 g Pulled Oats® Nude; 1 shallot; 2 cloves of garlic; 2 tbsp rapeseed oil; 1 tbsp tomato puree; 2 tsp dried oregano; 1 tsp hot pepper powder; 1/2 tsp salt; 1/2 tsp black pepper from the mill; 1/2 tsp dried chili from the mill; Egg or oat milk tai kauramaitoa

12 pcs

Looking for a delicious vegan empanada recipe? The iconic bread pie of Spanish and South American cuisine is filled this time with Pulled Oats®. A quick and easy (still healthy) snack that can be varied countless times.

prep time 30 min

Ingredients

1 pack puff pastry dough (400 g)

Filling

240 g Pulled Oats® Nude
1 shallot
2 cloves of garlic
2 tbsp rapeseed oil
1 tbsp tomato puree
2 tsp dried oregano
1 tsp hot pepper powder
1/2 tsp salt
1/2 tsp black pepper from the mill
1/2 tsp dried chili from the mill
Egg or oat milk tai kauramaitoa

Instructions

Make the filling first. Peel and chop the onion and garlic. Sauté the onion and garlic in oil in a pan. Add Pulled Oats® and fry for a moment. Stir in tomato puree and spices.
Preheat oven to 200°C. Let dough sit at room temperature for 15 minutes to temper. Roll out dough on a floured surface. Cut into circles using a ring cutter or small bowl. Alternatively divide into 12 small balls of dough and roll into individual circles.
Spoon some of the Pulled Oats® mixture (about ½ dl) on the center, then fold into half-moon shapes. Seal edges by pressing with a fork. Brush the egg or oat milk over each empanada.
Bake empanadas in the oven until golden, 15-20 minutes.

Recipe: Sanna Kekäläinen

Categories: 0% food waste, American, Appetizer, Budget friendly meals, Espanjalainen, Everyday food, Leivonta, Light food, Lunch, Mediterranean, Snack, Snacks, Vegan, Vegetarian