Vegan Vegetable Empanadas (Empanadas de Verduras)

🛒 Ingredients

• #Vegan Pastry Dough;
• 350 g all‑purpose flour.. 80 ml neutral oil (sunflower or light olive oil)
• 120–140 ml ice‑cold water.. 1 tsp fine salt
• 1 tsp apple cider vinegar (helps make it flaky).. Extra plant milk for brushing
• #Vegetable Filling;
• 1 small onion, finely diced.. 1 garlic clove, minced.. 1 red bell pepper, diced
• 1 medium potato, peeled and diced very small.. 1 medium carrot, diced
• 100 g frozen peas or corn.. 2 tbsp tomato paste.. 1 tsp smoked paprika
• ½ tsp ground cumin,, Salt and black pepper to taste
• 2 tbsp olive oil.. 2 tbsp fresh parsley or coriander, chopped

👩‍🍳 Instructions

1. 1

   Make dough: Mix flour and salt in a bowl. Add oil and rub until crumbly. Stir in vinegar, then gradually add cold water, mixing until a smooth dough forms. Knead briefly, wrap, and chill for 20 minutes.

2. 2

   Cook filling: Heat olive oil in a pan. Sauté onion and garlic for 3 minutes. Add potato, carrot, and pepper; cook 5–6 minutes until softening. Stir in tomato paste, spices, and 2 tbsp water; simmer 5 minutes more. Add peas/corn, season well, and let cool completely — warm filling makes pastry soggy.

3. 3

   Shape: Roll dough out thinly (3–4 mm). Cut into 12–14 cm rounds. Place 1–2 tbsp of cooled filling on one half of each round.

4. 4

   Seal: Brush edges with a little water, fold over, and press firmly to seal. Crimp the edges with your fingers or a fork.

5. 5

   Bake: Preheat oven to 190 °C (375 °F). Arrange on a lined tray, brush tops lightly with plant milk. Bake for 20–25 minutes until golden and crisp. Serve warm or at room temperature.