Vegan Empanadas Salteñas with Lentil Filling

Ingredients

• 1 cup Dried Green Lentils
• 2 cups Vegetable Broth
• 1 medium, diced Onion
• 1 medium, diced Red Bell Pepper
• 2 medium, diced Russet Potatoes
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper
• 12 discs Vegan Empanada Dough Discs
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Vegan Egg Wash

Instructions

1. 1Rinse the lentils thoroughly and place them in a pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
2. 2While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the potatoes and cook for another 5 minutes, stirring occasionally.
3. 3Stir in the cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1 minute more, until fragrant.
4. 4Add the cooked lentils to the skillet and mix well with the vegetables and spices. Remove from heat and let cool slightly.
5. 5Preheat oven to 375°F (190°C).
6. 6On a lightly floured surface, place one empanada dough disc. Spoon about 2-3 tablespoons of the lentil filling into the center of the disc. Moisten the edges of the dough with water and fold it over to form a half-moon shape. Press the edges firmly to seal, then crimp with a fork or use a traditional empanada folding technique.
7. 7Repeat with the remaining dough discs and filling.
8. 8Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with vegan egg wash.
9. 9Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

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