Vegan Empanada Pastry
- 1.75 cups cold coconut oil
- 4 cups all-purpose flour
- 1 Tbsp granulated sugar
- 2 tsp baking powder
- 1.5 tsp salt
- 1 cup ice water
- 4 tsp apple cider vinegar
- 1 food processor
- 1 bowl
- 1 large bowl
- 1 tortilla press or rolling pin
Using the shredder attachment on a food processor, shred the cold coconut oil. Transfer the shredded oil to a bowl, cover, and refrigerate.
Over a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
Place the bowl in the freezer for 15 minutes.
In a food processor, add the flour mixture and coconut oil and pulse until just combined. With the processor running, add the ice water and apple cider vinegar until a loose dough forms.
Turn the dough out onto a clean surface and use your hands to press the dough into a ball.
Divide the dough into 12 equal pieces (about 3 ounces each) and roll each one into a ball.
Use a tortilla press or rolling pin to flatten the balls into roughly 6 inch circles.
Place the dough circles between layers of parchment or plastic wrap and chill until ready to use.
- The Gracias Madre Cookbook