Vegan empanadas

Ingredients:

• Dough:
• 300 g (2 cups) of flour (all purpose / wheat / spelt / cornflour or a mix)
• 100 g vegan butter
• 1 tsp salt
• 1 tsp baking powder
• 150 ml (2/3 cup) of plant-based milk (or water) lukewarm

Filling:

• 1 onion
• 2 cloves of garlic
• 300 g of spinach frozen
• 150 g of grated vegan cheese (or vegan cream cheese / feta / ricotta)
• salt & pepper
• chili (optional)
• nutmeg (optional)

To brush:

• 3 tbsp soy milk
• 1-2 tbsp olive oil
• 1 pinch of turmeric (optional)

DIRECTIONS:
Dough:

• Combine flour with baking powder and salt in a large bowl. Form a pile and press a hollow into the heaped flour.
• Melt the vegan butter in a saucepan. Allow to cool slightly and add into the flour hollow. Pour in plant-based milk (or water) and knead everything to a nice smooth dough.
• Then form the dough into a ball, wrap in cling film and place in the fridge to chill for 1/2 hour (if you leave it longer than 1/2 hour let it come to room temperature before rolling)

FILLING:

• Preheat oven to 200°C (400°F) Defrost and press the spinach to take as much water out.
• Heat oil in a pan. Sauté chopped onion and garlic briefly. Add spinach and season with salt, pepper, a bit of nutmeg and chili to taste. Then set aside and let cool slightly.
.
• Remove the dough from the fridge and knead again on a lightly floured surface. Then roll it out and cut out 10 cm diameter circles (I used a big glass for that).
• Place 1-2 tsp filling ( + the vegan cheese) in the center of each dough circle and fold the empanadas into a crescent. Then press the edges firmly with a fork.
• Brush a baking tray with oil (or line with baking paper) and place the dumplings on top. Mix the olive oil, soy milk and turmeric and brush the filled empanadas with the mixture.
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• Bake them in a preheated oven at 200°C for about 20 minutes until golden brown and crispy. (you can also fry them).