This empanada dough is the same as my flaky vegan pie crust recipe.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 204" empanadas
Author: Jenné
Ingredients
2 1/2cupsall purpose flour
1teaspoonsalt
1tablespoonsugar
1/2cup+ 2 tablespoons vegan butter
3/4cupice cold water
Instructions
Combine the flour, salt, and sugar in a mixing bowl. Whisk to combine the ingredients.
Add the cubes of shortening and/or vegan butter, and use a pastry cutter to incorporate into the flour. Continue to mix with the pastry cutter until the mixture resembles coarse meal, almost pea sized.
Slowly add the ice water, 2 tablespoons at a time, and stir with a wooden spoon or your hands.
Once the dough begins to hold together form it into two tight balls.
Flatten them a bit (this will make it easier to roll out later), and wrap it in plastic wrap or parchment paper.
Place in the fridge for at least one hour.
Remove the chilled pie dough from the fridge. Let it sit on the counter for 10 minutes to soften.
Flour a clean, smooth stone surface and place one of the dough balls down onto it. If you don’t have a stone surface use parchment paper.
Refer to above vegan empanada instructions for rolling the dough and stuffing with empanada filling.