Empanada Chickpea Pot Pie: I guess you all know by now I prefer eating with my hands 😉 A cozy chickpea & potato pot pie wrapped in a whole wheat empanada crust. I tried to get all fancy with the edges, next time I’ll just stick to sealing the empanadas with the tines of my fork. Happy Thursday!! Here’s the recipe: what you need: Crust: 2 1/2 cups whole wheat flour, 1/2 tsp salt, 1/4 cup refined coconut oil, 1/2-1 cup warm water filling: 2 cups Yukon gold potatoes, 2tbl butter, 3/4 cup diced carrots, 3/4 cup diced celery, 1 diced med yellow onion, 1 tsp thyme, 1/2 tsp rosemary, 1 tsp salt, 1/2 tsp pepper, 1 cup chickpeas, 1 cup frozen peas, 1/4 cup & 2tbl flour, 2 cups veggie broth, 1/2 cup soy milk What you do:
1️⃣In a food processor, Combine flour & salt, add coconut oil, keep pulsing, scraping down sides to combine, slowly add water 1 tbl at a time, process on high, when combined it will form a ball & feel smooth. Cut dough in 1/2 wrap both in plastic wrap, let rest 30min
2️⃣Cover potatoes in cold water in a med sauce pan, bring to boil simmer till tender 6–8 min, drain, set aside
3️⃣in large sauté pan, melt butter, add onions, carrots, celery, and seasoning sauté on med-high heat 10-12 min
4️⃣ Add peas & potatoes then combined mix with flour, then add veggie stock, keep stirring, sauce will start to thicken, add soy milk, keep stirring, add extra seasoning if desired, place in large bowl to cool to room temp
5️⃣ On a floured dusted surface, roll out dough, use a 5-6 circular cutter to make empanada crust (I used a bowl as my template), place 2 tbl filling in center of circle, dab water on edges of half the circle, fold into a half moon, use tines of fork to seal firmly, repeat until you use all dough, place on parchment paper
6️⃣ Mist parchment with oil bake empanadas at 400 F 20-25 flipping half way through misting tops with oil. Enjoy!!!