Vegan Picadillo Empanadas

Ingredients

• 1 lb Vegan Ground Beef Substitute
• 1/2 medium Onion
• 1/2 medium Green Bell Pepper
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 2 tablespoons Tomato Paste
• 1/4 cup Raisins
• 1/4 cup Green Olives
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 package Vegan Empanada Dough
• 2 tablespoons Plant-based Milk

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Finely dice the 1/2 medium onion and the 1/2 medium green bell pepper. Mince the 2 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, diced green bell pepper, and minced garlic. Cook, stirring often, for about 5-7 minutes, or until the vegetables are softened and the garlic is fragrant.
4. 4Add the 1 lb vegan ground beef substitute to the skillet. Cook, breaking it up with a spoon, until it is browned, about 5-7 minutes.
5. 5Stir in the 2 tablespoons of tomato paste, the 1/4 cup raisins, the 1/4 cup green olives, the 1 teaspoon cumin, the 1/2 teaspoon oregano, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper. Cook for 10 minutes, stirring occasionally, until the mixture has thickened slightly.
6. 6Lay out the 1 package vegan empanada dough and use a round cutter to create circles. Place about 2 tablespoons of the picadillo filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp with a fork.
7. 7Arrange the sealed empanadas on a baking sheet. Brush the tops of the empanadas with the 2 tablespoons of plant-based milk.
8. 8Bake for 20-25 minutes, or until the empanadas are golden brown and puffed up. Serve warm.

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