Low Sodium Vegan Empanadas

Total time1 hr 40 min

Prep time45 min

Cook time25 min

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Ingredients

4 servings

For the dough

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan butter, cold and cut into small cubes
6–8 tbsp ice water

For the filling

2 tbsp olive oil
1 small yellow onion, finely diced
1 red bell pepper, finely diced
3 garlic cloves, minced
1 cup yukon gold potatoes, peeled and cut into ¼-inch dice
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
1 can (15 oz) black beans, drained and rinsed
2 tbsp tomato paste
¼ cup vegetable broth
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For brushing

2 tbsp plant-based milk

Instructions

1
Whisk together the flour and 1 tsp salt in a large mixing bowl. Add the cold vegan butter cubes and work them into the flour with your fingertips, pressing and smearing until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. You may need between 6 and 8 tablespoons. Shape the dough into a flat disk, wrap tightly, and refrigerate for 30 minutes.

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