Vegetarian Empanadas with Creamed Corn and Cashew Pesto Recipe

Perfect for your next picnic or gathering, these hand-folded empanadas bring together sweet spiced creamed corn, vibrant greens, and a fragrant cashew pesto. Balancing for all doshas, they're a wholesome dish to travel with, as fun to make as they are to share.

Augmenting & Extractive 

Serves: 4

Preparation Time: 40 minutes

You’ll Need:

AUGMENTING CREAMED CORN

• 1 Tbsp ghee

• ¾ tsp fresh grated ginger

• ¼ tsp mineral salt

• ¼ tsp cinnamon

• ½ tsp raw carob powder

• 4 handfuls corn cut off the cob

EXTRACTIVE GREENS FILLING

• 1 Tbsp. olive oil

• ½ tsp mineral salt

• ¼ tsp black sesame seeds

• ½ tsp coriander powder

• ½ tsp cumin powder

• ¼ tsp fenugreek powder

• 4 small handfuls chinese cabbage

• 4 small handfuls chopped green beans

DOUGH

• ¾ cup wheat flour

• ¾ cup spelt flour

• 2 Tbsp ground flax seed

• ½ tsp mineral salt

• ½ tsp cumin seeds

• 1 Tbsp ghee

• Water as needed

CASHEW PESTO

• ½ cup chopped fresh basil

• ½ cup chopped soaked cashew nuts

• 1 tsp olive oil

• ¼ lime squeezed for juice

• ⅛ cup water or more if needed

Here’s How:

AUGMENTING CREAMED CORN

1. Heat the ghee in a pan and simmer the ginger, salt, cinnamon, and carob until the aroma is present.

2. Add the corn and stir with the ghee and spices.

3. Add a little water, stir, cover, and simmer until tender. Let cool for about three minutes, then blend to a creamy consistency adding a water if needed.

EXTRACTIVE GREENS FILLING

1. Heat the oil in a pan and simmer the salt and sesame seeds until they begin to brown.

2. Add the coriander, cumin, and fenugreek and simmer until the aroma is present.

3. Add the green beans and cabbage and stir with the oil and spices.

4. Add a little water, stir, cover, and simmer until the vegetables are tender and can be pierced with a knife.

DOUGH

1. Mix the flour, flax, salt, and cumin thoroughly in a bowl.

2. Add water slowly to create a dough that is soft, not sticky. 

3. Separate into 4 equal balls and let rest covered with a towel.

CASHEW PESTO

1. Combine all ingredients and blend until almost smooth.

TO FINISH

1. Roll the dough into hand size rounds.

2. Spread a layer of pesto on each along with a couple spoonfuls of the extractive veggies.

3. Fold the dough in half. Close the edges gently creating a seal with your fingers or a fork.

4. Cook the pockets on a cast iron pan or bake in the oven at 180°C or 350°F until golden brown.

5. Serve the remaining extractive veggies on the side along with the creamed corn.

Tips and Substitutions:

• Substitute different augmenting or extractive vegetables.

• Make small dough balls and create bite size pockets or one large one for 4 people.

• Use cumin, coriander, fennel tea instead of the water for a different taste and to improve digestibility.