Vegan Empanadas

Instructions

1. Step 1

   In the mixing bowl, combine all-purpose flour, water, vegetable oil, and 4.0 gr of the 8.0 gr salt; knead until a smooth dough forms. Rest the dough in the mixing bowl for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 300.0 gr All-Purpose Flour, 4.0 gr Salt, 30.0 ml Vegetable Oil, 150.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Parallel with step: 1

   Cookware: oven — preheating

3. Step 3

   Heat 15.0 ml vegetable oil in the skillet over medium heat. Add onion, bell pepper, ground cumin, paprika, and 3.0 gr of the 8.0 gr salt; sauté for 5 minutes, then stir in the cooled diced potato and cook for 3 more minutes until the vegetables are soft and fragrant.

   Timer: 8 min (scalable)

   Ingredients used: 120.0 gr Bell Pepper, 4.0 gr Ground Cumin, 120.0 gr Onion, 5.0 gr Paprika, 300.0 gr Potato, 3.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: skillet — medium heat

4. Step 4

   Remove the skillet from the heat, stir in the remaining 1.0 gr salt, and let the filling cool for 10 minutes. On the cutting board, divide the rested dough into 8 portions with the chef's knife and roll each into a thin round with the rolling pin.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Salt

   Cookware: Chef Knife, cutting board, rolling pin, skillet — off heat

5. Step 5

   Place filling from the skillet onto each dough round, fold the rounds over, and press the edges closed. Crimp the sealed edges with the fork and arrange the empanadas on the baking sheet.

   Cookware: baking sheet, fork, skillet — off heat

6. Step 6

   Bake the empanadas on the baking sheet at 200°C for 22 minutes, until the pastry is firm and lightly golden at the edges.

   Timer: 22 min (scalable)

   Cookware: baking sheet — baking, oven — 200 C