An empanada is a Spanish and Portuguese stuffed bread or pastry, also known as “impanada” in Italy. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing

Empanada with Tomato Relish

Adapted from “Entertaining in the raw” by Matthew Kenney


Flax meal, 3/4 cup

Corn kernels, 3 cups

Water, 1 cup

Olive oil, 2 Tsp

Cumin, 2 Tsp

Re onion, roughly chopped, ¼ cup

Garlic, 1 clove

Salt, ¾ tsp

Fresh lime juice, 2 tsp

Makes 12-15 pastry circles

Filling: either “spicy beef” (find here), or portobello stew (find here)


Tomatoes, finely diced, 2 cups

Onions, finely diced, ¼ cup

Olive oil, 2 Tsp

Parsley, chopped, ¼ cup

Oregano, dried, 2 Tsp

Fresh lime juice, 2 tsp

Lime zest, 1 tsp


Set flax meal aside. Place remaining ingredients in a food processor and blend until smooth. Stir in flax meal. Spread batter onto Teflex sheets using an offset spatula and dehydrate at 120 degrees F for about 3-4 hours, or until the sheet can be removed in one piece. Slide the sheets onto a work surface, cut out 3-inch circles and dehydrate for another hour, or until dry but still pliable.


Spread filling on the side of pastry that is completely dry. Fold pastry in half and secure edges tightly by pressing with the tines of a fork. You may need to wet edges with water before pressing with fork. Place back on dehydrator screens and dehydrate for another 15-20 minutes until the outside is completely dry.

Serve with the tomato relish on the side and cashew or macadamia “sour cream”.

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