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  • For the Empanada Dough:
  • 3 cup All Purpose Flour (Organic When Possible)
  • 3/4 cup Full Fat Coconut Milk, canned
  • 2/3 cup Cannellini Beans, rinsed and drained
  • 2-4 tbsp Filtered Water, if necessary
  • 1 tsp Salt
  • 1/4 cup Plant Based Milk (optional, for brushing Empanadas)
  • For the Corn Filling:
  • 1 1/4 cup Fresh Corn, removed from cob
  • 1 Yellow Onion
  • 1/4 cup Roasted Red Peppers, finely diced
  • 1 cup Full Fat Coconut Milk, canned
  • 1/2 tsp Salt
  • Black Pepper, to taste
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