The Best Ever Vegan Empanada Dough
2 1/4 cups whole wheat flour
1/2 teaspoon sea salt
1/2 cup vegan soy butter, cut into small cubes (I use Earth Balance)
1 1/2 teaspoon egg replacer powder + 2 tablespoon water
1/3 cup cold water
1 tablespoon apple cider vinegar
In a large bowl combine the salt and flour. Add the margarine and mix into flour mixture with your fingers or a pastry blender until mixture resembles coarse pea-sized lumps. Set bowl aside. In a small bowl, combine the 1 1/2 tsp. egg replacer and 2 tablespoon water and mix until well-combined. Add vinegar and the remainder of the water. Add to the wet mixture to the flour mixture, stirring with a spoon until barely combined. Turn out mixture onto a lightly floured counter top or pastry board and bring together with your hands, kneading gently once or twice, just enough to bring dough together. Take note that it is very important that you do not knead it more than this or else the dough will become too hard to work with when rolling it out. Form dough into a flat disc, wrap in plastic or parchment paper and chill in the refrigerator for about one hour.
Heat oven to 350 F. Remove the dough from the refrigerator and on a floured counter or pastry board roll out into a large disc, about 1/4"-1/5" thick. To make small empanadas, use a large-mouthed glass, such as a wine glass, to cut out rounds of dough. To make large empanadas, use a larger circular item, such as a teacup plate or plastic lid (you'll need to cut around them with a knife). On one side of the dough, place 1 tablespoon filling (for small empanadas) or 1/3 cup filling (for large empanadas). Keep in mind that too much filling will stretch the dough and cause holes or misshaped pastries due to stretching.
If the dough is slightly sticky, simply seal the edges of the empanada with a fork, pressing down to seal the two halves of the pastry. If the dough is a little on the drier side, dab a tiny bit of water around one half of the dough circle and close the two halves, sealing with a fork.
With a spatula, lift the empanada onto a floured baking sheet. To prevent the filling from seeping out the sides of the empanada, with a sharp knife gently cut two small "v"s into the top of the pastry - this will let any steam inside escape from these cuts. After all the empanadas have been assembled, place the baking sheet in the oven and bake the pastries for 20-25 minutes, or until lightly golden on their bottoms.
This recipe was submitted by Doodleyboo and comes from Doodleyboo's blog at http://veganucopia.blogspot.com/.