Vegetarian Picadillo Empanadas

Recipes from 12/16/17 by Chef Michelle Bernstein


2 tablespoons olive oil
1 cup onion, peeled and diced very small
1 cup red pepper, seeded and diced very small
1 cup green pepper, seeded and diced very small
2 garlic cloves, chopped fine
12 ounces finely chopped seitan
2 plum tomatoes, peeled, seeded and chopped
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
2 tablespoons tomato paste
2 tablespoons dry sherry
2 tablespoons Italian parsley, chopped
½ cup green olives with pimentos, slice each olive into 4 slices
¼ cup golden raisins
salt and pepper
empanada dough (for baking)
1 egg mixed whisked with 1 tablespoon water
Heat the olive oil in a large skillet on medium heat.  Cook the onion, green pepper, red pepper and garlic, stirring, for about 5 minutes.  Add the cumin and cinnamon then season with salt and pepper.  Add the tomato paste and cook stirring for 5 minutes.  Add the chopped tomatoes, sherry, parsley, olives and raisins.  Cook for 5 minutes, check for seasoning.
Fold in the seitan.
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate until cold and set, preferably overnight (You want the oils and juices to coagulate so that the filling can easily be scooped and held in the center of the empanadas).
Using a round of rolled out empanada dough; place a generous scoop of filling in the center.
Brush the edges with egg-wash and fold over the dough to seal it.  Crimp the edges as desired and bake in a preheated, 350˚F oven for 15-17 minutes, or until golden brown.