Vegan Empanadas Salteñas with Lentil Filling

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Vegetable Shortening
• 1/2 cup Water
• 1 tsp Salt
• 1 cup Green Lentils
• 1/2 medium Onion
• 1/2 medium Red Bell Pepper
• 1 tsp Ground Cumin
• 1/2 tsp Smoked Paprika
• 1/4 tsp Chili Powder
• 2 cups Vegetable Broth

Instructions

1. 1Prepare the dough: Combine flour, shortening, water, and salt. Knead until smooth, wrap in plastic wrap, and refrigerate for 30 minutes.
2. 2Cook the lentils in vegetable broth until tender. Drain any excess liquid.
3. 3Sauté chopped onion and red bell pepper until softened.
4. 4Add cooked lentils, cumin, smoked paprika, and chili powder to the vegetables. Mix well.
5. 5Roll out the dough and cut into circles. Fill each circle with the lentil mixture.
6. 6Fold the dough over and crimp the edges to seal. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.

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