Lentil Empanadas

with THE Green Sauce

Traditionally made with butter, lard, and eggs, these flaky empanadas are 100% vegan. This recipe comes with a delectable green sauce—and it’s addictive!

MAKES 8 • SERVING SIZE 2

2 cups all-purpose flour, plus more

2 tsp kosher salt

8 tbsp coconut oil

iced water

1 cup cooked brown or green lentils

FOR THE SAUCE

1 medium avocado, diced

juice of 2 limes

2 bunches of fresh cilantro

1 jalapeño

2 tsp white vinegar

1 tbsp agave nectar

1 tsp kosher salt

¼ white onion

¾ cup water

1. Set the air fryer temp to 400°F.

2. In a blender, make the sauce by combining the ingredients. Blend until smooth. Transfer half the sauce to a serving bowl. Set aside. (Refrigerate the remaining sauce for up to 1 week.)

3. In a large bowl, combine the flour and salt. Add the coconut oil and use a pastry cutter or fork to incorporate the oil until distributed throughout the dry ingredients. Add iced water 1 tablespoon at a time and mix gently until a slightly sticky dough forms. (You should need about 7 to 8 tablespoons of water.) Form the dough into a disc and wrap in plastic wrap. Refrigerate for 1 hour.

4. Roll out the dough on a lightly floured surface and use a 4.5-inch (11.5cm) or 5-inch (12.5cm) ring mold to cut out 8 rounds.

5. Spoon an equal amount of the lentils in the center of each round. Gently fold the dough in half. Use a fork to crimp the edges closed.

6. Place the empanadas in the fryer basket and bake until golden brown, about 12 to 15 minutes. (You might need to do this in batches depending on the size of your air fryer.)

7. Transfer the empanadas to a platter and allow to cool slightly. Serve warm with the sauce.

Lentil Empanadas