INGREDIENTS

Dough
1 cup all-purpose flour
3 tbsp vegan butter, chilled
1 teaspoon sugar
1 teaspoon salt
1/3 cup cold water

Filling
1 pkg Organic Soyrizo
1/2 bell peppers diced
1/4 small onion
1 green onions chopped
1 cloves garlic, minced
½ cups Vegan cheese (optional)

WHAT YOU NEED

DIRECTIONS

1. Preheat oven to 400℉
2. To make the filling, sauté the diced bell peppers and onion over medium-high heat for 2minutes. Then, add the Organic Soyrizo, minced garlic, and cook for 11 minutes. Remove from heat and allow to cool for 10 minutes before adding green onions. Set aside.
3. For the dough, whisk flour, salt and sugar in a large bowl. Knead in cold butter until the mixture is crumbly. Add in cold water and continue kneading until the dough is no longer sticky.
4. Roll out the dough into 5 inch circles. Place vegan cheese and filling in the center, fold the dough over once and pinch the edges to seal.
5. Brush with melted vegan butter over the top of the empanadas and bake for 20-22 minutes or until golden brown.
6. Cool for 5 minutes before serving with chimichurri sauce.

WHAT YOU NEED