Picadillo Sin Carne With Masa Para Empanadillas:

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 cups textured vegetable protein
• 1 1/2 cups warm water
• extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 green bell pepper, chopped
• 8 ounces tomato sauce
• 1/2 teaspoon thyme
• 1 bay leaf
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1/4 cup vinegar
• 10 -12 green olives, chopped
• 5 capers
• salt
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup nonhydrogenated vegan margarine
• 1/2 cup vegetable shortening
• 1/2 cup warm water
• flour, as needed

Recipe

• 1 rehydrate the tvp.
• 2 now add oil to large skillet. cover bottom and heat on high. when it begins to smoke add onions, garlic and peppers. when onions are translucent add the remaining ingredients.
• 3 simmer over low heat for 30 minutes.
• 4 liquid should be half.
• 5 masa para empanadillas:.
• 6 makes 16 large.
• 7 feel free to stuff with the picadillo or what you want.
• 8 combine first 3 ingredients then add the next two and blend with hands until you get a coarse meal add water and mix well. add more flour and/or water as needed until you get a soft dough. knead. it should be smooth and elastic. let rest for 30 minutes.
• 9 on lightly floured surface, roll into log. cut into 2 inch rounds. with lightly floured pin roll out until about 5 inches diameter.
• 10 now place filling in circle center. about 2 heaping tablespoons seal edge by moistening with water. fold and press with fork to seal. pierce the top carefully to let steam escape.
• 11 refrigerate for 30 minutes.
• 12 preheat oven to 375°f
• 13 place empanadillas on large baking sheet and bake 20 minutes or until browned. cool 5 minutes. serve.
• 14 they don't last more than 2 to 3 days in refrigerator baked. freeze before baking to store. they will last for months.