Dairy-Free Empanadas de Pino Breakfast Pockets

Ingredients

• 2.5 cups All-purpose flour
• 0.75 cup Vegan butter
• 0.5 cup Water
• 1 tsp Salt
• about 450 g Ground beef
• 1 medium Onion
• 0.25 cup Raisins
• 0.25 cup Black olives
• 1 tsp Ground cumin
• 0.5 tsp Paprika
• 2 tbsp Vegetable broth
• 2 tbsp Aquafaba

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

Instructions

1. 1Preheat oven to 190°C.
2. 2In a large bowl, mix flour and salt. Cut in the vegan butter until mixture resembles coarse crumbs.
3. 3Gradually add water, mixing until a dough forms. Knead lightly and let rest for 15 minutes.
4. 4In a skillet, brown ground beef over medium heat. Drain any excess fat.
5. 5Add chopped onion and cook until softened. Stir in raisins, olives, cumin, paprika, and vegetable broth. Simmer for 10 minutes.
6. 6Roll out the dough and cut into circles. Place a spoonful of the beef mixture in the center of each circle.
7. 7Fold dough over to form a half-moon shape. Crimp edges with a fork to seal.
8. 8Brush the empanadas with aquafaba.
9. 9Bake for 30-35 minutes, or until golden brown.

Substitutions

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