favorite
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rate
Serves
US | Metric
Ingredients
Dough
  • 50 g Plain flour
  • 1 tbsp Oil
  • 1 tbsp Water
  • Salt
  • Reward spice
Filling
  • 40 g Cooked rice
  • 20 g Beans or peas
  • 2 tsps Puréed kidney beans
Aquafaba mayo
  • 2 tbsps Aquafaba
  • 8 tbsps Oil
Ration Challenge Empanadas Ration Challenge Empanadas

Ration Challenge Empanadas

Prep 10 minutes
Total 1 hour 10 minutes
  1. Combine the ingredients for the dough and leave to rest for half an hour.
  2. Meanwhile, combine the ingredients for your filling and season to taste.
  3. Preheat the oven to 180℃
  4. Split the dough into 3 and roll each out into a circle. Spoon the filling into the middle and brush the edge with water before sealing. Crimp the edge with a fork and place on a baking tray.
  5. Brush the empanadas with oil and bake for 25-30 minutes until cooked.
  6. Whilst the empanadas are cooking, make the mayonnaise. Using aquafaba from the tin of kidney beans, start whisking and gradually incorporate the oil whilst whisking. Stop adding oil when it has thickened and reached the desired consistency.

Emma cooks (and lives) in Southampton where she can often be found trying to prevent her 2 cats from stealing whatever food she has most recently whipped up in the kitchen. She loves to travel and top of her priorities whenever visiting somewhere new is the local food.


Cooking runs in Emma’s blood as her Grandma Pat taught Home Economics at school and was passing on her expertise, teaching Emma to make bread from an early age.


Emma has a huge sweet tooth and loves nothing more than baking a bespoke birthday cake for friends or family. Recognising that a girl cannot live off cake (or brownies or cookies) alone, Emma has been expanding her repertoire over the last few years cooking up dishes that are both pretty as well as pretty damn delicious.

Ration Challenge Empanadas

favorite
print
rate
Prep 10 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
Dough
  • 50 g Plain flour
  • 1 tbsp Oil
  • 1 tbsp Water
  • Salt
  • Reward spice
Filling
  • 40 g Cooked rice
  • 20 g Beans or peas
  • 2 tsps Puréed kidney beans
Aquafaba mayo
  • 2 tbsps Aquafaba
  • 8 tbsps Oil

  1. Combine the ingredients for the dough and leave to rest for half an hour.
  2. Meanwhile, combine the ingredients for your filling and season to taste.
  3. Preheat the oven to 180℃
  4. Split the dough into 3 and roll each out into a circle. Spoon the filling into the middle and brush the edge with water before sealing. Crimp the edge with a fork and place on a baking tray.
  5. Brush the empanadas with oil and bake for 25-30 minutes until cooked.
  6. Whilst the empanadas are cooking, make the mayonnaise. Using aquafaba from the tin of kidney beans, start whisking and gradually incorporate the oil whilst whisking. Stop adding oil when it has thickened and reached the desired consistency.

Emma cooks (and lives) in Southampton where she can often be found trying to prevent her 2 cats from stealing whatever food she has most recently whipped up in the kitchen. She loves to travel and top of her priorities whenever visiting somewhere new is the local food.


Cooking runs in Emma’s blood as her Grandma Pat taught Home Economics at school and was passing on her expertise, teaching Emma to make bread from an early age.


Emma has a huge sweet tooth and loves nothing more than baking a bespoke birthday cake for friends or family. Recognising that a girl cannot live off cake (or brownies or cookies) alone, Emma has been expanding her repertoire over the last few years cooking up dishes that are both pretty as well as pretty damn delicious.