Argentinian-Style Vegan Empanadas with Flaky Puff Pastry

1.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.

2.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.

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

4.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 melting the puff pastry dough).

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

6.Assemble the Empanadas: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper. Unroll the thawed puff pastry sheet onto a lightly floured surface (you may need to stack and roll two sheets together if using smaller American-style packages). Roll the pastry very lightly, if needed, and use a 4 to 5-inch round cutter to cut out circles.

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

8.Fold the pastry 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 (this style of crimping is known as 'repulgue' in Argentina). Place the sealed empanadas on the prepared baking sheets.

9.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.

10.Bake for 18 to 22 minutes, or until the pastry is puffed and deeply golden brown. Serve warm or at room temperature.