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Argentine empanadas are traditionally made with lard, and then deep-fried. Here, coconut oil makes a more healthful choice.
To make Filling:
1. Cover raisins with boiling water, and let stand 5 minutes to plump. Drain, and set aside.
2. Heat coconut oil in skillet over medium heat. Add onion and bell pepper; sauté 5 minutes, or until soft. Stir in seitan, corn, garlic, oregano, thyme, and 1/2 cup water. Simmer 5 minutes, or until most of liquid has evaporated. Stir in olives and reserved raisins. Remove from heat, and cool. Stir in mozzarella.
3. Preheat oven to 400°F, and coat baking sheet with cooking spray.
To make Wrappers:
3. Whisk together flour, baking powder, and salt in large bowl. Stir in coconut oil until mixture resembles coarse sand. Place skim milk in measuring cup, and add 1/2 cup warm water. Stir skim-milk mixture into flour mixture to form soft dough, adding up to 1/2 cup more water, if necessary, to achieve desired consistency. Transfer dough to well-floured work surface and roll to 1/8-inch thickness. Cut into circles with 4-inch cutter.
4. Brush edges of dough circles with water. Place 1 Tbs. filling in center of each dough circle. Fold into half-moons, and pinch edges to seal closed. Place on prepared baking sheet, and bake 12 to 15 minutes, or until golden brown.
- Serving Size Makes 24 empanadas
- Calories 143
- Carbohydrate Content 19 g
- Cholesterol Content 1 mg
- Fat Content 5 g
- Fiber Content 1 g
- Protein Content 5 g
- Saturated Fat Content 4 g
- Sodium Content 188 mg
- Sugar Content 2 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g