Sweet empanadas for breakfast or dessert are a staple around our house. They’re simple to put together once you master the dough. And you’ll find yourself filling your empanadas with all sorts of crazy concoctions when you get addicted to these little pockets of deliciousness. This vegan strawberry empanada recipe is filled with yummy homemade strawberry jam.
If you don’t make your own jams, you can find good organic strawberry jam nearly everywhere now (we even have them at our local wholesale clubs). Plus, depending on the season, you can change it up for whatever fruits you need to turn into jams. Stone Fruit Empanadas are one of my personal favorites.
Once your empanadas are ready, you can store them in a freezer and dole them out for super simple future breakfasts. If you have small children, you might want to save yourself the trouble of fending them off to eat your own by making a double batch.
Vegan Strawberry Empanadas
Serves 8 (about 15 tarts)
2 cups flour
1/2 teaspoon salt
2/3 to 1 cup cold coconut oil (or unsalted butter if not vegan)
1/4 to 1/2 cup water
10-15 teaspoons strawberry jam for filling
Preheat oven to 350 degrees Fahrenheit.
Mix flour and salt. Work coconut oil into flour. Add enough water to make the dough form a ball without being sticky. Roll it out with a rolling pin to about 1/8-inch thickness on a floured board. Cut dough circles with a cookie cutter (I use the canning ring from my jam jar).
Place 1/2 to 1 teaspoon jam in the center of each round. Fold into a half-moon and crimp seam with a fork. Prick the top of each with a fork and bake on a greased cookie sheet at 350 degrees Fahrenheit for 15-20 minutes, until golden brown.
You can fill your empanadas with any of these 7 unique preserving recipes for a fun change on this tasty treat. Empanadas are a great breakfast for kids; check out these additional organic breakfast ideas for kids.
Image: Kristi Arnol