It would not be a lot of work to make Empanada dough, have it rise, and form it into sheets. But if you are limited in time, here is a fast way to make some very tasty Empenadas. Baking the empenadas is a healthier option than the normal deep frying. This recipe makes 8 Empanadas.
- 2 cans of pre-made crescent roll dough
- 1 cups of taco meat substitute.*
- 1 small can of corn (or corn from 2 cobs)
- 1 small onion
- 1 14oz can tomato sauce
*I like using Butlers chipotle taco meat mix. But it would also be easy to use anything like mushrooms, lentils, TVP, or crumbles. Just add 1 tablespoon of cumin and 1 tablespoon of chili powder.
Preheat oven to 400 degrees F.
Saute onion in skillet. Add in corn, taco meat, and tomato sauce. Heat. Add in cumin and chili powder as needed. Add in salt as needed. Simmer to reduce liquid (you do not want it soupy).
Open crescent rolls and separate all triangles. I find it easier to dust the counter with flour and then set out 8 triangles. In the 8 triangles, place a golfball sized amount of the taco mix. Add a triangle of dough to the top. Pinch the edges to seal. If needed, you can use some almond milk to help seal. You can also roll the edges to make a decorative look, or use a fork to press the tines into the edge.
Place filled empanadas onto a baking sheet.
Bake 10-12 minutes until golden brown.
Serve with guacamole, salsa.