Beef Empanadas

Instructions:

• Step 1.

  Heat canola oil in a large skillet. Saute the onion, red bell peppers and garlic in the oil. Cool completely and reserve.

• Step 2.

  In a large bowl, mix together the thyme, oregano, cumin, salt, pepper, paprika, and cornstarch.

• Step 3.

  Add the soy sauce, lemon juice, water, and tomato paste to the herbs and spices and whisk.

• Step 4.

  Add 12 ounces Hungry Planet Beef™ to the spice and water mixture. Mix until just incorporated. Fold in the onion and pepper mixture, diced canned potatoes, vegan cheddar cheese, and chopped parsley. Set the meat mixture aside.

• Step 5.

  For the empanada dough, place flour on a work surface. Cut shortening and salt into the flour.

• Step 6.

  In a small bowl, mix egg substitute with water.

• Step 7.

  Add vinegar and water and prepared egg substitute to dough and mix until a ball forms.

• Step 8.

  Knead slightly, wrap in plastic and refrigerate for 2 hours. Divide into 2-ounce pieces, roll out on a lightly floured surface.

• Step 9.

  Place about 3 tablespoons (1 ½ ounce) of empanada filling onto the dough and fold over into a half-moon. Crip edges.

• Step 10.

  Place empanadas on parchment paper and bake at 350°F for 25 to 30 minutes or until golden.