Classic Argentinian-Style Vegan Empanadas (Soya Mince)

1.Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold vegan butter/shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

2.Gradually add the ice water to the dry ingredients, mixing until a shaggy dough forms. Knead briefly (about 1 minute) until just combined. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.

3.Prepare the Soya Mince: Place the dried soya mince in a heatproof bowl and pour the hot vegetable broth over it. Let it soak for 10 minutes until fully rehydrated. Squeeze any excess liquid out of the mince using a fine mesh sieve or clean kitchen towel, then set aside.

4.Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion to the skillet and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

5.Add the prepared soya mince to the skillet and sauté for 3-5 minutes, allowing it to brown slightly and absorb residual moisture.

6.Stir in the tomato sauce, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season generously with salt and pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld and the sauce to reduce slightly. Remove from heat and let the filling cool completely (this is crucial to prevent tearing the dough).

7.Once cool, gently fold in the green olives (if using).

8.Assemble the Empanadas: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4 to 5-inch round cutter (or a small plate/bowl) to cut out circles.

9.Place about 1 to 1.5 tablespoons of the cooled soya mince filling slightly off-center on each dough round. Brush the edges lightly with water.

10.Fold the dough over the filling to create a half-moon shape. Crimp the edges tightly together using your fingers or the tines of a fork to seal. Place the sealed empanadas on the prepared baking sheets.

11.Brush the tops of the empanadas generously with the plant-based milk wash (mixed with agave syrup) for a golden finish. Cut a small slit in the top of each pastry to allow steam to escape.

12.Bake for 18 to 22 minutes, or until the pastry is puffed and deeply golden brown. Alternatively, for frying, heat 2 inches of neutral oil to 180°C (350°F) and fry the empanadas in batches for 3-4 minutes per side until golden brown, then drain on paper towels.