Vegan Empanadas Salteñas with Spicy Potato Filling

Ingredients

• 3 cups All-purpose flour
• 1 cup Vegan butter, cold and cubed
• 1 tsp Salt
• 3/4 cup Ice water
• 2 lbs Potatoes, peeled and diced
• 1 medium Onion, finely chopped
• 1/2 medium Red bell pepper, finely chopped
• 1/2 cup Green onions, chopped
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/2 tsp Cayenne pepper
• 1/2 cup Vegetable broth
• 2 tbsp Vegan egg wash (aquafaba)

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour and the 1 tsp of salt. Add the 1 cup of cold, cubed vegan butter to the flour mixture. Using a pastry blender or your fingers, work the vegan butter into the flour until the mixture resembles coarse crumbs. Gradually add the 3/4 cup of ice water, mixing until a dough forms. Form the dough into a ball, cover it, and refrigerate for at least 30 minutes to allow it to firm up.
2. 2Place the 2 lbs of peeled and diced potatoes into a large heavy-bottomed pot. Add enough water to cover the potatoes by at least 1 inch (2.5 cm). Bring the water to a boil over high heat, then reduce heat to medium and simmer for 10-15 minutes, or until the potatoes are easily pierced with a fork. Carefully drain the potatoes and set them aside.
3. 3Place a large skillet (e.g., 12-inch) over medium heat. Add the 1 medium finely chopped onion and the 1/2 medium finely chopped red bell pepper to the dry skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent. Stir in the 2 tsp of ground cumin, 1 tsp of smoked paprika, and 1/2 tsp of cayenne pepper. Continue to cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the drained 2 lbs of cooked potatoes and the 1/2 cup of vegetable broth to the skillet with the sautéed vegetables and spices. Using a fork or potato masher, mash about half of the potatoes directly in the skillet to create a thicker consistency for the filling. Stir in the 1/2 cup of chopped green onions and mix well to combine all ingredients.
5. 5Preheat your oven to 375°F (190°C).
6. 6Remove the chilled dough from the refrigerator. On a clean, dry surface, roll out the dough to about 1/8-inch (3 mm) thickness. Using a 3-4 inch (7.5-10 cm) round cookie cutter or a knife, cut the dough into circles. Gather any dough scraps, re-roll, and cut more circles until all dough is used.
7. 7Place about 1-2 tablespoons of the potato filling in the center of each dough circle. Fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Press the edges together firmly with your fingers, then crimp the edges with a fork to seal completely.
8. 8Arrange the sealed empanadas on a baking sheet. Brush the tops of all empanadas with the 2 tbsp of vegan egg wash (aquafaba).
9. 9Bake the empanadas in the preheated oven at 375°F (190°C) for 30-40 minutes, or until the crusts are golden brown and firm to the touch.
10. 10Carefully remove the empanadas from the oven. Let them cool on the baking sheet for at least 10 minutes before serving, as the filling will be very hot.

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