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Empanadas are single-serving pastries that can be filled with sweet or savory ingredients. They are made in many parts of the world, but they are especially identified with Argentina. Empanadas are traditionally fried, but these are baked. The combination of potato flour and whole-wheat flour gives the pastry a light, crisp texture. I serve the empanadas with Chimichurri, a traditional Argentinian herb-based condiment. Empanadas are labor-intensive, but you can prepare the dough and filling, and even assemble them, a day in advance. Then all you’ll have to do is bake them just before serving. If you can’t find potato flour, use 1½ cups mashed, cooked russet potatoes (about 1½ pounds) instead.
By Darshana Thacker,
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Enroll TodayDarshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.
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