Vegan Filipino Beef Empanadas

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: Dough:

6 cups ( 720g) all-purpose flour

6 tablespoons granulated sugar

2 teaspoons baking powder

2 teaspoons salt

1 ½ cups vegan butter, cold and cubed

1 to 1 ½ cups cold water

subheading: Filling:

2 tablespoons oil

2 bay leaves

½ onion, diced

¼ teaspoon salt

6 cloves garlic, minced

16 ounces vegan ground beef

1 medium russet potato, peeled and cubed

1 medium carrot, cubed

½ cup tomato sauce

2 tablespoons soy sauce

1 tablespoon vegan fish sauce (optional)

3 tablespoons raisins

⅓ cup frozen green peas

3 tablespoons fresh cilantro, chopped (optional)

subheading: Assembly:

Vegetable oil (if frying)

¼ cup liquid vegan egg OR non-dairy milk (for brushing)

subheading: Equipment:

Large cup food processor

Plastic wrap (or reusable wrap)

Large skillet

Spatula

Large mixing bowl

Rolling pin

Large pot (for deep fryer method)

Wire rack or paper towel lined plate (for deep fryer method)

Large baking sheet (for oven method)

Pastry brush (for oven method)

Directions at sweetsimplevegan.com

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