How To:

1.Make the dough by combining the flour, sugar, salt, shortening and vegan butter in a bowl. Use a pastry cutter to cut the butter and shortening into the flour until it resembles coarse sand. Incorporate cold water 1 tbsp at a time until it can form a ball. Wrap it in plastic wrap and let is rest in the chiller for at least 30 minutes.

2.Make the filling by heating the olive oil in a sauté pan. Add the potatoes and garlic. Cook until potatoes turn slightly browned. Add the onion, red bell pepper, thyme, and cayenne, cook until its aromatic. Add the tomato paste and continue sauteing until it turns rusty in color. Add the unMEAT Cornedbeef. Sauté until thoroughly mixed. Add the sugar, salt, and pepper. Set aside.

3.Dust flour onto a piece of wax paper. Place the chilled dough on top and sprinkle with flour. Place another sheet of wax paper on top. With small rolling strokes, roll out dough starting from the center toward the edges until dough is about ¼ inch thick. Cut in 4–5-inch rounds using a round cookie cutter or small bowl. Fill the dough rounds from the center with 2 tsps. Fold in half, press the sides and flute edges to seal. You can also use a fork to crimp seal the edges.

4.Deep fry empanadas in hot oil until golden brown. Darin on paper towel.