Vegan Empanadas

Instructions

1. 1
   To make the dough, combine the flour in a large bowl and work in the chilled coconut oil or vegan margarine with your fingertips until it resembles coarse crumbs.
2. 2
   Gradually pour in the salted warm water, kneading for about 5 minutes until a smooth, pliable dough forms. Wrap in plastic and chill in the refrigerator for 30 minutes.
3. 3
   To make the filling, heat the olive oil in a skillet over low heat and sauté the diced onions until completely soft and translucent. Stir in the cumin, paprika, protein base, salt, and pepper. Cook for 10 minutes, then let cool completely.
4. 4
   Preheat your oven to 200°C (400°F).
5. 5
   Roll out the dough on a lightly floured surface to a thickness of 2-3 mm and cut out rounds approximately 12 cm in diameter.
6. 6
   Spoon a generous amount of filling into the center of each disc, lightly dampen the edges with water, and fold the dough over to form a half-moon.
7. 7
   Press the edges firmly to seal, then create the traditional braided pattern by folding the edge inwards in consecutive small pleats, exactly as styled in the image.
8. 8
   Transfer the empanadas to a parchment-lined baking sheet and brush the tops with the plant milk mixture for a glossy finish.
9. 9
   Bake for 20-25 minutes until the pastry is crisp and beautifully golden-brown.
10. 10
    Arrange the four hot empanadas diagonally across a rustic wooden cutting board against a dark background, accenting the corners with the fresh mint sprigs.