Baked Vegan Pastelitos

Baked Vegan Pastelitos
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Baked Vegan Pastelitos

Recipe by Woke FoodsCourse: Appetizers
Servings

6-8

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Ingredients

  • 2 tablespoons of olive oil

  • ½ cup of red pepper, diced

  • ½ cup of kale, coarsely chopped

  • 1 tablespoon of cilantro, finely chopped

  • 1 small potato, diced

  • 1 teaspoon of salt, or to taste

  • 1 small red or white onion, diced

  • 1 clove of garlic, crushed or diced

  • 1/4 teaspoon of pepper, or to taste

  • 6 Pastry Dough Disk for Empanada, defrosted

Instructions

  • Preheat the oven to 400°F.
  • Heat the oil over low heat. Add the garlic and onion saute until the onions become translucent. Add in red pepper and then the potatoes. Cover and simmer over low heat until the potatoes are cooked (10 – 15 mins). Stir in the kale and cilantro.
  • Season with salt and pepper to taste.
  • Cool to room temperature and reserve.
  • Take one dough disk and paint the outside with 1 tsp of oil. Place a tablespoon of the vegetable filling in the center of each disk, fold over, and seal the border pressing it with a fork. Continue to follow these same instructions for each dough disk.
  • Place pastelitos in a baking tray and bake in a preheated oven for 10 minutes or until they are golden brown on each side.
  • Let cool before serving.

Ysanet Batista

Ysanet Batista is a queer Black-Dominican woman, born in Harlem, NY and raised in between the Dominican Republic and Hialeah, FL. Ysanet graduated from Johnson & Wales University in Providence, RI and spent a couple of years working in major hotel companies before transitioning to community based work. When she is not cooking or developing Woke Foods, Ysanet is helping other people start their own worker-cooperative businesses at Green Worker Cooperatives at their Coop Academy. Her passions include holistic cooking, farming, writing, and community organizing. She is inspired by the power and magic of Black and Brown people, the ocean, and the Now. She is currently a student at Farm School NYC earning a certificate in Urban Agriculture.