Plant-Based Empanadas – Kitchen Alchemy

Ingredients

• Filling Ingredients:
• 180g (1 ½ cup) Textured Pea Protein
• 120g (½ Cups) Water
• 25 (1 Tbsp 2 tbsp) Bragg’s Amino Acids
• 3-4 cloves Garlic, minced
• 240g (1 cup) Onion, Small Dice
• 180g (¾ cup) Bell pepper, Small Dice
• 4g (1 tsp) Cumin
• 12g (1 tbsp) Chili Powder
• 6g (1 ⅛ tsp) Salt
• 3g (1 tsp) Black Pepper
• 160g (6 oz) Tomato Paste
• 45g (3 tbsp) White Vinegar
• 120g (½ cup) Neutral Flavored Oil
• Dough Ingredients:
• 1.5g (¼ tsp) Salt
• 180g (1 ½ Cups) All-Purpose Flour, Plus Extra for Dusting
• 84 (6 Tbsp) Neutral Flavored Oil
• 90g (6 Tbsp) Cold Water, for Dough
• 2.5g (1 tsp) Cornstarch
• 120g (½ Cups) Water, for Sealing