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🥟 Vegan Empanada Pastry

Vegan Empanada Pastry

🍽 Serves ⏲ Total Time
12 15 minutes

🧂 Ingredients

  • 🥥 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

🍳 Cookware

  • 1 food processor
  • 1 bowl
  • 1 large bowl
  • 1 tortilla press or rolling pin

📝 Instructions

Step 1

Using the shredder attachment on a food processor, shred the cold coconut oil. Transfer the shredded oil to a bowl, cover, and refrigerate.

Step 2

Over a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

Place the bowl in the freezer for 15 minutes.

Step 4

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.

Step 5

Turn the dough out onto a clean surface and use your hands to press the dough into a ball.

Step 6

Divide the dough into 12 equal pieces (about 3 ounces each) and roll each one into a ball.

Step 7

Use a tortilla press or rolling pin to flatten the balls into roughly 6 inch circles.

Step 8

Place the dough circles between layers of parchment or plastic wrap and chill until ready to use.

🔗 Source

  • The Gracias Madre Cookbook