Vegan Picadillo Empanadas

Ingredients

• 1 pound Vegan Ground Beef
• 1 medium Onion
• 1 medium Bell Pepper
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1/2 cup Olives
• 1/4 cup Raisins
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 package Vegan Empanada Dough
• 2 tablespoons Vegan Egg Wash (Aquafaba)

Instructions

1. 1Preheat your oven to 375°F (190°C). Dice the 1 medium Onion and the 1 medium Bell Pepper into 1/4-inch pieces, and mince the 3 cloves Garlic.
2. 2Place a large skillet over medium heat. Add the diced 1 medium Onion and 1 medium Bell Pepper to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent. Add the 1 pound Vegan Ground Beef, breaking it apart with a spoon, and cook for 8-10 minutes, stirring frequently, until it is browned.
3. 3Stir in the minced 3 cloves Garlic, 2 tablespoons Tomato Paste, 1/2 cup Olives, 1/4 cup Raisins, 1 teaspoon Cumin, 1/2 teaspoon Oregano, 1 teaspoon Salt, and 1/4 teaspoon Black Pepper with the cooked ingredients. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, stirring occasionally, until the flavors have melded. Remove the skillet from the heat and let the picadillo filling cool slightly for 10 minutes.
4. 4Unroll the 1 package Vegan Empanada Dough onto a clean, dry surface. Using a 3-4 inch round cutter or a knife, cut the dough into circles. Place approximately 2 tablespoons of the cooled picadillo filling in the center of each dough circle.
5. 5Carefully fold each dough circle in half over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp the sealed edges with a fork to ensure they are completely closed.
6. 6Arrange the formed empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with the 2 tablespoons Vegan Egg Wash (Aquafaba). Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the crusts are golden brown and slightly puffed.

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