Dairy-Free Cuban Sofrito Empanadas

Ingredients

• 2.5 cups All-purpose flour
• 1 tsp Salt
• 1 cup Vegan butter, chilled and cubed
• 0.5-0.75 cup Ice water
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 1 medium Green bell pepper, chopped
• 1 medium Red bell pepper, chopped
• 4 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1 tsp Cumin
• 1 tsp Oregano
• 0.5 tsp Paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• about 450 g Vegan ground beef
• 2 tbsp Dairy-free milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the dough: In a large bowl, whisk together flour and salt. Cut in the chilled vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. 2Make the sofrito: Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Stir in tomato paste, cumin, oregano, paprika, salt, and pepper. Cook for 2 minutes, stirring constantly.
3. 3Add the vegan ground beef and cook until browned, breaking it up with a spoon. Remove from heat and let cool slightly.
4. 4Preheat oven to 190°C. Line a baking sheet with parchment paper.
5. 5Roll out the dough on a lightly floured surface to about 0.3175 cm thickness. Cut out circles using a cookie cutter or a bowl.
6. 6Place a spoonful of the sofrito 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 dairy-free milk.
8. 8Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

Substitutions

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