Empanada

This is a really simple dough, made on the stovetop. It's easy to handle, roll & bakes up light and flaky.

1/4 cup olive oil, divided
2 cups of protein: soaked soy protein, soy curls or cooked & drained brown lentils with walnuts or ground beef
1 small yellow onion, minced
1 red bell pepper, finely diced
½ cup frozen peas (optional)
2 cloves garlic, finely minced
1 tsp salt
1/2 tsp ground cumin
1 tsp oregano
red pepper flakes to taste (1/4-1/2 tsp)
2 tbsp tomato paste
¼ cup broth of choice
1 small russet potato, peeled, diced, and boiled
1/2 cup shredded cheese of choice

In a medium saucepan over medium heat, add the water and butter, heating until butter has melted. Do not boil as water will evaporate.
In a large bowl combine the flour and butter mixture. Work the dough with a wooden spoon or your hands until it’s wet & oily. Wrap in plastic and refrigerate for at least 2 hours.

Heat 2 tablespoons of oil in a large skillet over medium heat. Saute the protein of choice, TVP, soy curls or cooked lentils & walnuts, or beef, until browned, about 10 minutes. Remove and set aside.
Heat 2 tablespoon olive oil and sauté the yellow onion until translucent. Then add bell peppers, peas, garlic and seasonings.
After a few minutes, deglaze the pan with ¼ cup broth & add 2 tablespoons of tomato paste.
Mix in the beef and potatoes. Remove from heat.

Line a baking sheet with parchment paper. Preheat the oven to 400°F.

Break off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle & sprinkle
Top with cheese, if using. Brush a small amount of egg wash lightly over one half edge’s border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
Bake empanadas until golden brown, about 20 minutes. Serve warm.
Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas plastic wrapped in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.