by Jackie (@myvegandelicacies)
Ingredients
1 pack @blackbird_foods chili lime seitan, chopped
1 cup cooked rice
1 can of black beans
1 sheet @wewalka_usa puff pastry
salsa (I used @traderjoes red salsa, it’s my favorite)
1/4 cup onion
1 tsp sriracha (optional)
splash veggie broth
3 cloves garlic
2 tbsp olive oil
spicy mayo & salsa for dipping
Directions
Chop seitan.
Sauté oil, garlic, and onion for about 2-3 minutes until fragrant.
Add the chopped seitan, veggie broth, salt, and pepper to taste and cook for about 3 more minutes. Add sriracha for extra spice. Set aside.
Cook rice per instructions and combine with black beans and seitan. Add salsa, salt, and pepper to taste.
Roll out the puff pastry dough and cut it into 3-4” circles.
Brush water on the edges of the circular dough. This will act as glue to seal the empanadas.
Spoon the filling on half the empanada, leaving space around the edges. Fold over and seal with a fork.
Brush the tops with almond milk. This will be the “egg wash”.
Bake in the oven on parchment paper at 375F, turning the pan once halfway through.