White Bean & Salsa Verde Baked Empanadas!

Here is a great recipe to add to your Meatless Monday Menu! Creamy white bean, spicy salsa verde, garlic and a crust made with coconut oil...(thanks to wholefoods.com for the crust recipe). Delicious can be healthy! Double the recipe and make these empanadas in large batches to be frozen for later! They will last in the freezer for up to 4 weeks and maintain freshness. In this recipe I do not include cheese, but some queso fresco would be a yummy option! Enjoy! XO Jessica

White Bean and Salsa Verde Baked Empanadas

Filling:

INGREDIENTS:

• 1 can of white beans (cannellini), drained and rinsed
• 2 scallions, chopped
• 4 garlic cloves, minced
• 4 tablespoons salsa verde ( I used Frontera Salsa Verde)
• 2 tablespoons fresh parsley chopped
• pinch of salt & pepper ( I used McCormick’s Chipotle Sea Salt)
• pinch of cayenne pepper
• 2 tablespoons extra virgin olive oil

PROCESS:

1. Heat olive oil over medium high heat in medium skillet.  
2. Sauté white beans and garlic until lightly browned -- add salt and pepper. Stir in salsa verde, scallions, parsley, and cayenne pepper; cook for about 3 minutes.
3. Remove from heat. Let cool.

Crust: I used the WholeFoods Market Coconut Oil Pie Crust Recipe.

INGREDIENTS:

• 1 1/2 cups all-purpose flour 
• 1/4 teaspoon fine sea salt 
• 3 ounces (about 1/2 cup) refined solid (not liquid) coconut oil 
• 8 tablespoons ice water 

PROCESS:

1. Place flour and salt in the bowl of a food processor and pulse briefly to combine, or combine by hand in a large bowl. Add coconut oil and pulse until mixture resembles coarse meal, making sure there are no large pieces of coconut oil remaining. Or, cut coconut oil in by hand with 2 table knives or grate coconut oil into the flour mixture using a box grater.
2. Add ice water a couple of tablespoons at a time, and continue to pulse, or mix by hand with a fork, just until dough begins to come together.
3. Turn dough out onto a cutting board or a smooth surface and form into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or overnight. Roll out dough on a lightly floured surface when ready to use.

ASSEMBLY:

1. Preheat oven to 350º F. -- Line a baking sheet with parchment paper.
2. Roll out dough about 1/8 of an inch on a floured surface.
3. Using a large circle biscuit cutter, cut out 12 disks.
4. Fill each empanada with a 1 tablespoon of filling.
5. Brush edges with egg wash before folding over edges to meet.
6. Gently press end of fork into dough to form ridges.
7. Brush tops with egg wash mixture. Pierce tops of empanadas with a fork.
8. BAKE for about 20 minutes -- until lightly browned. Remove from oven; let cool for 5 minutes before serving.
9. Serve with extra salsa verde or sour cream! ENJOY!