"The flaky crust has a hint of cornmeal, which makes the empanada dough especially tasty. Plus, the nutty flavor of acorn squash goes great with black beans. Serve these with Tropical Avocado Salsa Fresca (Page 213), Guacamole, or Sour Cilantro Cream (page 209)" Veganomicon
Preheat oven to 400 F
Prepare the pastry: combine the flour, cornmeal, sugar, salt, and baking powder in a large mixing bowl. Add the shortening by the teaspoon, but you don't need to be precious about this. You just want to add it in small chunks. We add the shortening in three batches and then cut it into flour with each addition. Cut in the shortening until the dough is crumbly and pebbly, as if you are making a pie crust.
Combine the vinegar with 1/2 cup water. Add to the dough in three batches, gently mixng it in with a fork, until the dough holds together when pinched. If need be, add up to 1/4 cup more water.
Gather the dough into a ball and knead very gently a few times until it holds together. Sprinkle a clean work surface with flour, then roll out the dough into a rectangle about 8 inches long and 5 inches wide.
Place baking parchment on a cutting board (make sure the parchment is bigger than the cutting board because you are going to use it to roll out the dough later). Gently lift the dough onto it. Cover with plastic wrap and refrigerate for at least an hour.
Meanwhile, roast the squash: cut it in half lengthwise and use a tablespoon to scoop out the seeds and stringy parts. Place face down on a greased baking sheet and bake for about 50 minutes, until it is easily pierced with a fork. When the squash is cooked, remove it from the oven and place on a plate, cut side up, to cool. Keep the oven at 400 F if you are making the empanadas now. In the meantime, begin making the filling.
Preheat a large skillet over medium-high heat. Saute the onions and the jalapenos in the olive oil for 5-7 minutes, until softened.Meanwhile, peel the skin from the squash and cut the squash into 3/4" chunks.
Add the coriander seeds and garlic to the pan and saute for minute more. Add the cumin, salt and a few splashes of water (about 2 tbs). Add the squash and cook for about 5 minute, stirring often to coat. It's okay if the squash doesn't retain it's shape perfectly. Add the black beans and heat through. If the mixture looks dry, add a few more splashes of water. Lastly, add the lemon juice and the maple syrup, and stir. Turn off the heat and prepare the empanada dough. Grease a baking sheet and set it aside. Now grab your dough from the fridge and remove the plastic wrap. Slide the dough off the cutting board, keeping the paper underneath it. Roll out the dough into a 9x12 " rectangle. Slice the dough into 3" squares---four cuts across and two cuts lengthwise.
Take a square and roll it out a bit more, to about 6 inches square (but you don't have to be precise). Arrange it so that a corner is pointing toward you. Place about 2 tbs of filling in the lower half of the dough, leaving about 1/2" of space at the bottom point. Fold over the dough so that it is in the shape of a triangle. You may need to pull it a little bit, just do so carefully so as not to rip it. Pinch together the seams with a fork or your fingertips and place on your baking sheet. Continue forming the rest of the empanadas.
Bake for 25-30 minutes, until golden brown. Serve warm.
In Isa Moscowitz' book it lists 6 servings but I always manage to divide the dough into 8 portions (i don't cut it out, a divide it into 8 balls and roll those out into circles) so I changed the serving amount for my own nutritional purposes.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 132 (39%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0.2mg||0 %|
|Sodium 1283.7mg||44 %|
|Potassium 434.4mg||11 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 41.3g|
|Protein 7.3g||10 %|
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Calories per serving: 341
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