Argentinian Empanadas, Two Delicious Ways!
[Vegan]

To Make the Dough:

1. Preheat oven to 400°F.
2. To make the dough, combine the flour with the salt in a large bowl.
3. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate it for 10 minutes.

To Make the Mushroom and Kale Empanadas:

1. For mushroom and kale empanadas, heat a large pan to a medium heat.
2. Add 2 tablespoons of grapeseed oil.
3. Sauté the mushrooms until they begin to brown, 10-15 minutes.
4. Add kale and garlic, mix well to combine them and sauté an additional 3 minutes.
5. Remove them from the heat and season them with lime, salt, and pepper. Then set them aside.
6. When making empanadas, layer 1 tablespoon of mushroom and kale mixture.
7. Seal the empanada and set it aside.
8. Repeat this with remaining filling and dough.

To Make the Sweet Potato and Lentil Empanadas:

1. For sweet potato and lentil empanadas, prep a pan the same way you did for the mushrooms.
2. Sauté the onion until it turns golden, about 10 minutes.
3. Add the sweet potatoes, lentils, and seasonings.
4. Cook until sweet potatoes cook fully, about 15 minutes.
5. Make these empanadas the same way you made the mushroom empanadas.
6. When you are ready to bake, arrange the empanadas on parchment-lined baking sheets. Brush the tops with your non-dairy milk sesame seeds (optional).
7. Bake until they golden brown, rotating sheets halfway through, 30-40 minutes.