Vegan Vegetable Empanadas

Ingredients:

Directions:

1. Add the flour and 1 tsp salt to a large bowl and whisk together. Add the chilled and cubed butter and use a pastry cutter to combine the ingredients. Add the water and use a spoon to stir until a ball of dough forms. If you prefer, you can mix with your hands or a stand mixer. Set aside.
2. Chop the onion, pepper, and potato. Mince the garlic. Set aside.
3. Heat oil in a large skillet over medium heat. Add the onion, pepper, potato, and garlic. Saute for 7-8 minutes or until the vegetables are tender.
4. Add the paprika, thyme, chili powder, 1 tsp salt, and black pepper to the skillet. Stir to combine and continue to cook for another 3-4 minutes to let the vegetables absorb some of the flavor. Turn off the heat.
5. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
6. Lightly flour the counter and place the dough on top. Cut the dough in half (if will be easier to work with) and use a rolling pin to roll the dough until it’s about 1/8-inch thick. Use a biscuit cutter or a drinking glass to cut circles out of the dough. Set the dough aside.
7. Repeat with the second half of the dough. You should have enough dough for 12-16 empanadas, depending on how thin you roll the dough.
8. Take one circle of dough and gently stretch it in your hand. This will make the dough slightly larger and easier to hold the filling inside. Add about 2 Tbsp of the vegetable mixture in the center of the dough. Fold in half and use your fingers to pinch the sides closed. Place on the prepared baking sheet and use a fork to crimp/seal the edges.
9. Repeat until all empanadas are made.
10. Lightly brush the top of each empanada with olive oil. Bake for 20-25 minutes or until the dough is cooked through and is starting to turn golden brown. You can also broil the empanadas for the last 1-2 minutes of cooking to brown the outside.
11. Serve warm with marinara sauce on the side as a dipping sauce.