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Authentic Argentinian vegetarian empanadas, three ways (V/Vegan)

At the Immigrant's Table
  • minutes
  • Serves 12

INGREDIENTS

2 cloves

Garlic

4

Kale, leaves

1/2 cup

Lentils, cooked

1

Lime, juice of

1 lb

Mushrooms

3

Onion

1 tbsp

Oregano

1

Sweet potato

1

Egg wash

3 cups

All-purpose flour

1 tsp

Paprika, smoked

1/2 tsp

Salt

1

Salt & pepper

2

Salt and pepper

1

Sesame seeds

3/4 cup

Vegetable oil

1 tsp

Cumin

1 cup

Gouda cheese

1/2 cup

Water