Free Vegan Scrambled Tofu Empanadas
Ingredients
- all purpose flour- 2 cups
- oil -3 tbsp
- pinch of salt
- water - 1/2 cup or may be more as needed. ( luke warm)
- baking powder- 1/2 tsp
- to brush: olive oil - 2 tbsp, soy milk - 3tbsp
Preparation
In a large bowl, mix all purpose flour, oil, salt, baking powder and mix with your fingers till it is of crumbs consistency. Add lukewarm water to the mixture slowly, and knead to make a soft firm dough. Form dough into ball shape, flatten into disk . Cover the dough with a moist cloth and keep aside for 10 mintues, while you prepare your filling. Roll the dough into a thin flat shape, use a round cookie cutter or rim from a heavy glass or a bowl to cut the dough into circular shapes. Fill the filling onto each round, leaving border at edges. Fold dough over to close the filling and seal the edges with fork. Place it onto the parchment paper - lined baking sheet. Brush tops of empanadas with the wash
Bake for 15 to 20 minutes on 180°C
Or until empanadas are golden brown