Easy Beef-less Empanadas

Try these out when you're looking to mix up your weeknight dinner! These empanadas are stuffed with vegan ground beef and make a wonderful addition to brunch, as well!

Easy Beef-less Empanadas [Vegan]

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 1 12 ounces package vegan ground beef
• 1/2 Cup yellow onion, diced
• 2 garlic cloves, minced
• 1/4 Cup low sodium tomato sauce
• 6 Spanish olives stuffed with minced pimientos, thinly sliced
• 2 Tablespoon golden raisins (optional)
• 2 Tablespoon Sofrito sauce
• 1 packet seasoning blend of coriander, garlic, cumin and annatto (sazon)
• 1/2 teaspoon dried oregano
• Black pepper & Salt
• 1 package vegan frozen puff pastry sheets (12-17 ounces)

Preparation

1. Heat oven to 400F.
2. In a skillet over medium heat, add oil and onions. Cook until softened, about 5-8 minutes. Add garlic and cook 1 minute.
3. Add the frozen crumbles and cover 5 minutes until thawed. Stir in tomato sauce, olives, raisins, sofrito, sazon, and oregano. Cook over medium heat another 10 minutes, seasoning to taste with salt and pepper. Set aside to cool.
4. On a floured surface, roll out puff pastry sheets. Using a rolling pin, roll the dough out thin - about 1/16". Cut 3" rounds with a cutter or a martini glass.
5. Place a tablespoon of filling on each round, and dab a little water around the edge. Fold in half and press closed with a fork. Stab a couple holes in the top for the steam to escape.
6. Bake the filled pies 2" apart on baking sheets for about 8-10 minutes until golden brown.
7. Serve plain, or with salsa, sour cream or guacamole.

https://www.onegreenplanet.org/vegan-recipe/easy-beef-less-empanadas-vegan/