Vegan Chamoru Empanadas 

Chamoru empanadas are the perfect on-the-go snack. These empanadas are crunchy on the outside with a savory and spicy inside.  
On Guam, you can find these hand held deliciousness at any mom&pop store scattered throughout the island. Since I’m not on island (and I’m vegan), I am forced to make my own – i definitely appreciate it more! That’s why I don’t share. 

I looked at my old Chamoru recipe books for the perfect empanada recipe. I found two recipes that we’ve tweaked to our liking.  

Give credit where credit is due

One of the recipes was from Dorothy’s Kitchen, ‘Real Guamanian Recipes’. Her book called for 1 box of cornstarch, 1 five pound bag of Masa Harina, 8 cups rice… (stopped there) I was like, “dayum! I’m not cooking for a fiesta!” Lol but I still kept the ingredients in mind. 

On-line, I stumbled on Annie’s Chomorro Kitchen – Judy’s Empanadas.  This recipe had the same ingredients as Dorothy’s. I figured that most empanada shell recipes are the same (accidentally vegan, too!), the difference is in the filling. – Some people put bacon and shredded chicken. 

Adaptations

Instead of chicken, we used faux chicken.

If you can’t find faux chicken, I would use canned jackfruit.  Simply drain the jackfruit, shred using a fork or your fingers. Season your jackfruit with salt and pepper. Place in the oven for 30 min at 350°F

Instead of chicken broth, we used veggie broth. 

And we used only 2 Tbs of cornstarch for the shell. We found that 2 Tbs of cornstarch was the right thickness for us.
This recipe makes about 16 – 18 empanadas 

Ingredients for Crust

2 Cups Masa Harina

1 (2 oz.) packet of Achote Powder

2 Tbs Cornstarch 

1/2 tsp Salt

3 tsp Coconut Oil

1 3/4 Cup water with 1 tsp Better Than Bouillon Paste.

 (If you can’t find the paste, any veggie broth will do). 

Ingredients for filling

1/2 Cup Cream Of Rice

(If you can’t find Cream Of Rice, simply take 1 Cup dry rice and toast rice on stovetop at low heat until light brown. About 20 minutes. Let rice cool and then blend until rice is finely blended). 

1/2 (2 oz.) Packet of Achote Powder

2 Cups Veggie broth

(If you can’t find achote powder.  You can use achote seeds. Simply boil your broth and add achote seeds. Let the seeds soak for about 20 minutes and then remove seeds with wire strainer – keeping the broth). 

1/2 Cup diced Onions  (sauteed)

2 cloves Garlic (sauteed)

1 pkg of faux meat or 1 can Jackfruit  (baked)

2 – 3 pieces Thai Pepper

Salt and pepper to taste
For Frying; you’ll need about 5 – 6 cups vegetable oil.
I’ve created a video for instructions!! 

Check it out!  

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