Potato, Corn and Spinach Empanadas with Avocado Chimichurri

Whole grain empanadas filled with potatoes, spinach, corn, and goat cheese served with a garlicky avocado chimichurri!

Crust:
2 cups white whole wheat flour, plus more for rolling the dough
⅔ cup coconut oil
1 teaspoon salt
1 egg
3 tablespoons coconut or almond milk
1 egg whisked with a little water for an egg wash

Filling:
1 tablespoon extra virgin olive oil
2 medium potatoes, in ½ inch dice
½ red onion, finely chopped
2 garlic cloves, minced
½ lb frozen corn
1½ teaspoons chili powder
6 ounces baby spinach
3 ounces goat cheese, crumbled

Avocado Chimichurri:
1 avocado, pitted and peeled
½ cup cilantro, packed
3 garlic cloves, minced
Juice of ½ lime

View the full recipe at Avocado A Day →