Method: Vegan Empanadas

• In a large mixing bowl, combine the 3 cups of all-purpose flour and 1/2 teaspoon of salt. Whisk together to ensure the salt is evenly distributed. Add in the 3/4 cup of vegetable oil and mix until the mixture resembles coarse crumbs.
• Gradually pour in the 1/2 cup of cold water, mixing until a dough forms. You may need to adjust the water slightly to achieve the right consistency. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
• While the dough is resting, heat a tablespoon of oil in a skillet over medium heat. Add the diced onion and red bell pepper, sautéing until the onion is translucent, about 5 minutes. Add the minced garlic, cumin, paprika, and black pepper, stirring for another minute until fragrant.
• Remove the skillet from heat and stir in the cooked black beans, corn, and chopped cilantro. Mix well and set aside to cool slightly.
• After the dough has rested, preheat your oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8-inch thick. Use a cookie cutter or a glass to cut out circles, approximately 4-5 inches in diameter.
• Place a tablespoon of filling on one half of each dough circle. Be careful not to overfill them! Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges for a decorative touch.
• Place the empanadas on a baking sheet lined with parchment paper. Optionally, brush the tops with a little vegetable oil for a golden finish. Bake for 20-25 minutes or until they are golden brown.
• Once baked, let the Vegan Empanadas cool slightly before serving. They can be enjoyed warm or at room temperature, making them perfect for any occasion!