Vegetarian Empanadas

This is a fun South American meal that is good as a street cart snack or a main course meal. It is a delicious tender dough stuffed with a savory filling spiced to perfection.

1 zucchini seeded and chopped
1 yellow squash seeded and chopped
1 onion minced
2 cloves garlic minced
1 can diced tomatoes
1/2 can of water
1 teaspoon corn starch Mixed with a small amount of water
1/2 cup of raisins
1 bag of veggie crumbles (I use morning star brand)
2 teaspoons cumin
Salt and pepper to taste

1 cup milk (room temperature)
1 cup shortening
5 cups all purpose flour
2 teaspoons salt
1 beaten egg

Add the vegetables except the tomatoes to a heavy bottom skillet over medium high heat. Drizzle this with olive oil. Add the cumin, salt and pepper. Let this cook for 5-7 minutes. Add the meal crumbles and cook for another 7-10 minutes. Add the tomatoes and the water. Let this simmer until the sauce is reduced by half. Add the corn starch mixture and stir well. Let this thicken then turn off the heat and set aside. Add the milk and shortening to your stand mixer with the Whisk attachment. Whisk this on medium speed until well combined. Slowly add in the flour and salt. Once a dough forms turn off the mixer and let the dough sit for 10 minutes. Once the dough has rested roll it out on a lightly floured surface to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out discs of the dough. Place about a tablespoon of filling in the center of every disc. Pull one side over and seal them crimping with a fork. Brush them with the egg and place in a 400 degree oven for 25 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com

Half of the dough should be left over. You can freeze this. But I plan to spend Saturday afternoon filling them with apples, cinnamon and brown sugar to make a delicious sweet treat!