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Baked empanadas with spiced cauliflower & peas and middle eastern spinach (gluten free)
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Baked Empanadas with Spiced Cauliflower & Peas and Middle Eastern Spinach

Slightly spiced empanadas that are both vegan and gluten-free. Filled with cauliflower and spinach that makes a great snack or light lunch.
Course Appetizer, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Cauliflower, Chickpeas, Plant-based, Spinach, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Author Niki Webster

Ingredients

For the spinach filing

  • 1 onion sliced
  • 1 tbsp oil
  • 1/2 tsp allspice
  • 1 tsp sumac
  • 1 tsp black onion seeds
  • 5 big handfuls of spinach
  • 1/2 tsp sea salt
  • Black Pepper

For the cauliflower filling

  • 1 onion sliced
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp black mustard seeds
  • 1 cup cooked cauliflower
  • 1 cup peas defrosted
  • Squeeze of lemon
  • 1 tbsp fresh coriander
  • 1/2 tbp sea salt
  • Pepper

For the cases

  • 1/2 cup buckwheat flour
  • 1/2 cup rice flour
  • 1 tbsp olive oil
  • 1/2 tbsp baking powder
  • Twist of black pepper
  • 1/2 cup water

Instructions

To make the spinach filling

  • Add oil and chopped onion to a large frying pan and cook on a medium heat for 5-6 minutes until soft.
  • Add in the spices and stir for 2-3 minutes.
  • Add in the spinach, stir until wilted down.
  • Remove from the heat and season well.

To make the cauliflower filling

  • Add oil and chopped onion to a large frying pan and cook on a medium heat for 5-6 minutes until soft.
  • Add in the spices and stir for 2-3 minutes.
  • Add in the cauliflower, peas, lemon juice and coriander and stir to combine well.
  • Remove from the heat and season well.

To make the cases

  • In a bowl, mix the flour, oil, baking powder, salt and pepper and then add the water (add a little more water/flour if needed).
  • Mix to form a dough and knead for 2-3 minutes so that it comes together.
  • On a floured chopping board, roll out the dough.
  • Divide into four and then roll into balls.
  • Roll the first ball out to a small circle.
  • Place a few tsps of the spinach filling in the middle and carefully fold the dough over the filing by pressing the edges together. You can crimp if desired.
  • Place on a greased baking tray.
  • Roll out the next dough ball following the same method as before and fill with a few tsps of the cauliflower filling.
  • Repeat until all the dough is filled and placed on a baking tray.
  • Bake for 15 minutes on a medium heat until slightly crispy on the outside.

Notes

2-4 servings