Vegan Beef Empanadas With Spicy Aji Verde | VegNews

Ingredients

• For the aji verde dipping sauce:
• 1 cup cilantro leaves, loosely packed
• ½ cup flat parsley leaves, loosely packed
• ½ cup mint leaves, loosely packed
• 2 tablespoons minced serrano pepper
• ¼ cup water
• ½ cup
• plain soy yogurt
• 1 tablespoon
• creamy peanut butter
• 1 tablespoon lime juice
• ¼ teaspoon salt
• For the filling:
• 2 tablespoons vegetable oil
• 1 cup diced red onion
• 2 garlic cloves, minced
• 1 pound
• vegan ground beef
• ¼ teaspoon black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon oregano
• 1 cup
• vegan beef stock
• ¼ cup currants
• 1 bay leaf
• 12 pitted Kalamata olives
• For the dough:
• 3 cups flour, plus more to dust the work surface
• 1 teaspoon salt
• 1 cup solid vegetable shortening
• 1 teaspoon white wine vinegar
• 1 cup cold water
• For the glaze:
• ¼ cup
• soy milk