Empanadas

• 1/4 cup raisins
• 1 Tbs. coconut oil
• 1 small onion, finely diced (1 cup)
• 1/2 cup finely diced red bell pepper
• 1 8-oz. pkg. seitan, drained and chopped
• 1/4 cup frozen corn
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. dried oregano
• 1/4 tsp. dried thyme
• 2 Tbs. chopped green olives
• 1/4 cup grated low-fat mozzarella cheese
• 4 cups flour
• 1 Tbs. baking powder
• 1 tsp. salt
• 1/2 cup coconut oil, melted
• 1/2 cup skim milk

1. To make Filling: Cover raisins with boiling water, and let stand 5 minutes to plump.
2. Drain, and set aside.
3. Heat coconut oil in skillet over medium heat.
4. Add onion and bell pepper; saute 5 minutes, or until soft.
5. Stir in seitan, corn, garlic, oregano, thyme, and 1/2 cup water.
6. Simmer 5 minutes, or until most of liquid has evaporated.
7. Stir in olives and reserved raisins.
8. Remove from heat, and cool.
9. Stir in mozzarella.
10. Preheat oven to 400F, and coat baking sheet with cooking spray.
11. To make Wrappers: Whisk together flour, baking powder, and salt in large bowl.
12. Stir in coconut oil until mixture resembles coarse sand.
13. Place skim milk in measuring cup, and add 1/2 cup warm water.
14. 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.
15. Transfer dough to well-floured work surface and roll to ⅛-inch thickness.
16. Cut into circles with 4-inch cutter.
17. Brush edges of dough circles with water.
18. Place 1 Tbs.
19. filling in center of each dough circle.
20. Fold into half-moons, and pinch edges to seal closed.
21. Place on prepared baking sheet, and bake 12 to 15 minutes, or until golden brown.

raisins, coconut oil, onion, red bell pepper, seitan, frozen corn, clove garlic, oregano, thyme, green olives, mozzarella cheese, flour, baking powder, salt, coconut oil, milk

Taken from www.vegetariantimes.com/recipe/empanadas/ (may not work)