Empanadas con vegan carne, traditional chimichurri sauce

This week’s market inspired me to try a recipe of Spanish origin, which has crossed the ocean to land in Latin America:
empanadas.

Empanadas are delicious. In fact, whatever their secret, they’re one of the world’s most popular snacks.

this recipe for empanadas stuffed with corn, onion confit, raisins, quinoa, vegan minced meat, and accompanied by a small salad of raw vegetables,
and a traditional chimichurri sauce, is really tasty!
The chimichurri sauce (originally from Argentina) accompanies these empanadas magnificently, giving them an extra “Waouuh”.

The empanada is a kind of shortcrust pastry turnover, stuffed according to inspiration and what the season offers.
For cooking, they can be fried or, more reasonably as we suggest, baked.

Reheat in the oven at 100° FOR 20 MINUTES. They will be appreciated by the whole family and can be taken everywhere.
Delicious, nourishing, you will quickly adopt them…