Vegan Pumpkin Empanadas From Argentina recipes
Ingredients
- 1 cup buckwheat
- 1/2 cup gluten-free flour (baking mix) or rice flour
- 100 gram of cold vegan butter
- 1/2 cup ice cold water
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 1/2 cup fresh or frozen peas
- 1/2 cup fresh or canned corn
- 1/2 medium onion
- 1 garlic clove
- 1/2 tsp curry powder
- salt
- 1/2 cup fresh or frozen parsley
- 1/4 cup olive oil
- 1 tbsp oregano leaves
- red pepper flakes
- salt
- pepper
Instructions
Vegan Pumpkin Empanadas From Argentina recipes serves 4 original recipe by blackwhitevivid.com.
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