MEAT-FREE EMPANADA

Ingredients:

2-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
1 (200 g)	bar	MAGNOLIA BUTTER-LICIOUS! SALTED, cut into cubes
1/2	tsp	iodized fine salt
1/2	tbsp	sugar
1/2	cup	cold water

2	packs	VEEGA MEAT-FREE GINILING
2	cups	diced potatoes, boiled in enough until tender
1/2	cup	chopped onion
1/2	cup	diced carrots, boiled in enough until tender
1	cup	raisins
1	tsp	iodized fine salt
1	tsp	pepper

1	pc	MAGNOLIA BROWN EGG
2	tbsp	MAGNOLIA PURE FRESH MILK

Procedure:

To make the crust, combine flour, salt, and sugar. Cut-in Butter-licious! until mealy, adding enough water to form a ball of dough. Rest dough inside the chiller for 30 minutes.
To make the filling, in a bowl, combine meat-free giniling, potatoes, onion, carrots, raisins, salt and pepper. Mix well.
Make the egg wash by combining the egg and milk. Strain the mixture and set aside.
Divide dough into 16 portions. Flatten each dough on a floured surface and roll until it is approximately 7 inches in diameter. Repeat procedure with the remaining dough.
Place about 2 tbsp of the filling in the center of the dough. Brush edges with egg wash and fold the dough so the opposite ends meet. Seal edges with a fork.
Arrange empanadas on a sheet pan lined with wax/parchment paper. Brush with egg wash. Prick dough with fork to allow the steam to come out during baking. Bake in a preheated oven set to 375°F for 20-35 minutes or until light brown in color.

Makes 16 pieces.

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