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Empanadas
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Ingredient:

2 Tbs. extra virgin olive oil, plus more for drizzling

¼ cup raisins

1 Tbs. coconut oil

1 small onion, finely diced (1 cup)

½ cup finely diced red bell pepper

1 8-oz. pkg. seitan, drained and chopped

¼ cup frozen corn1 clove garlic, minced (1 tsp.)

½ tsp. dried oregano

¼ tsp. dried thyme

2 Tbs. chopped green olives

¼ cup grated low-fat mozzarella cheese

4 cups flour

1 Tbs. baking powder

1 tsp. salt

½ cup coconut oil, melted

½ cup skim milk

Details:

To make Filling: Cover raisins with boiling water, and let stand 5 minutes to plump. Drain, and set aside.

Heat coconut oil in skillet over medium heat. Add onion and bell pepper; sauté 5 minutes, or until soft. Stir in seitan, corn, garlic, oregano, thyme, and 1/2 cup water. Simmer 5 minutes, or until most of liquid has evaporated. Stir in olives and reserved raisins. Remove from heat, and cool. Stir in mozzarella.

Preheat oven to 400°F, and coat baking sheet with cooking spray.

To make Wrappers: Whisk together flour, baking powder, and salt in large bowl. Stir in coconut oil until mixture resembles coarse sand.

Place skim milk in measuring cup, and add 1/2 cup warm water. Stir skim-milk mixture into flour mixture to form soft dough, adding up to 1/2 cup more water, if necessary, to achieve desired consistency.

Transfer dough to well-floured work surface and roll to 1/8-inch thickness. Cut into circles with 4-inch cutter.

Brush edges of dough circles with water. Place 1 Tbs. filling in center of each dough circle. Fold into half-moons, and pinch edges to seal closed.

Place on prepared baking sheet, and bake 12 to 15 minutes, or until golden brown.

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