Vegan Corn Empanadas

It's actually very simple to make tortillas and empanadas at home! This recipe is so easy, and the empanadas are delicious, crispy, and satisfying because of the charred poblanos in creamy sauce!

Time to read: 7 mins | Time to make: 1.5 hours | Yields: 10 servings

Delicious simple corn empanadas with salsa sauce

Ingredients

DOUGH (masa):
2 cups (232 g) masa harina
0.5 teaspoon salt
1.5 - 2 cups of hot water (I used 1.5 cups)
FILLING:
2 large poblano peppers
0.5 tablespoon plant-based butter
0.5 small white onion, thinly sliced
1 garlic clove, thinly sliced
1/4 cup (60 ml) unsweetened soy milk
1/3 cup (85 g) plant-based sour cream
0.5 teaspoon salt
SERVING:
Spicy salsa

Method

DOUGH: In a large bowl, knead the masa harina, 1 teaspoon (4 grams) sea salt, and 1.5 cups of water with your hands until well incorporated and the mixture is soft and pliable, about 4 minutes. If it’s still dry or crumbly or sticks to your hands, add 1 tablespoon or two more water and continue to mix. If using packaged masa harina, prepare according to package instructions. Cover the bowl with plastic wrap and let the masa sit for 30 minutes to rest.
Using a gas stove or grill on high heat, char poblanos directly over the flame, resting peppers on the grates, until charred on all sides, about 4 minutes per side. Alternatively, arrange a rack directly under the broiler and heat to high. Char poblanos on a rimmed baking sheet under the broiler, turning occasionally, until charred on all sides, 2 to 4 minutes per side. Transfer to a large bowl, wrap tightly with plastic wrap, and let steam for 20 minutes. Carefully remove stems, skin, and seeds from each pepper (use gloves if you have them!). Cut into ½-inch-thick strips. Set aside until ready to use.
FILLING: Heat butter in a large skillet over medium heat. Add onion, garlic, and 1½ teaspoons sea salt, and cook, tossing occasionally, until lightly browned, 6 to 8 minutes. Add poblano strips, milk, and crema, and stir to combine. Reduce heat to medium-low and simmer until mixture thickens, about 10 minutes.
TORTILLAS: Cut and remove the zip-top from a 1-gallon freezer bag. Cut the sides of the bag so that you have two square pieces of plastic. Divide the dough into 10 balls (about 50 -55 grams each). Arrange on a sheet pan and keep covered with a damp kitchen towel while you press and fill the empanadas. Line a tortilla press with the cut plastic (or use a smooth, flat-bottomed heavy object), and working with one ball at a time, press each portion of masa into about a 6 ½-inch round and remove the top sheet of plastic.
EMPANADAS: Arrange about 3 tablespoons of filling in a line down the center of the masa, leaving about ½ inch of space between the edge of the masa and the filling. Using the bottom piece of plastic to help you, fold the plastic in half so that the two sides of the masa close over the filling. Pinch the plastic where the edges of the masa come together to seal the empanada. Peel off the plastic and transfer the empanada to a sheet tray. Repeat with remaining masa and filling.
Spray the bottom of the air fryer with oil spray or brush some oil onto it. Without overcrowding, place as many empanadas as you can. The empanadas should have at least 1/2" of space between them.
Spray the tops of the empanadas with oil. Air fry for 10 minutes at 350°F. After 10 minutes, check to see if they are golden brown. If they aren't, flip and air fry for another 5 minutes. Alternatively, you can bake them in the oven at 375°F for 25 to 30 min. Serve warm empanadas with salsa or pico de gallo.