Dairy-Free Argentine Empanadas for Breakfast

Instructions

1. 1Make the Dough: In a large bowl, combine flour and salt. Cut in the cold plant-based butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic and chill for 30 minutes.
2. 2Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain any excess fat.
3. 3Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in paprika, cumin, and oregano. Cook for 1 minute more.
4. 4Remove from heat and stir in chopped hard-boiled eggs, olives, and raisins.
5. 5Assemble Empanadas: Preheat oven to 190°C. On a lightly floured surface, roll out the dough and cut out circles using a cookie cutter or bowl (approx. 10.16 cm diameter).
6. 6Place a spoonful of the beef filling in the center of each circle. Fold the dough over to form a half-moon shape, and crimp the edges with a fork to seal.
7. 7Brush the empanadas with egg wash and bake for 25-30 minutes, or until golden brown.
8. 8Let cool slightly before serving.

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