Vegan Empanadas

This was a special request from my big sister—she absolutely wanted a great vegan empanada recipe. So I did a little research on the traditional recipe, which originates from Spain and later became very popular in Latin America. And it turns out there are so many variations! Especially when it comes to the dough, ranging from puff pastry to bread dough, and even this rich, buttery shortcrust pastry that I decided to recreate.

For the filling, I kept it simple: potatoes, onions, carrots, celery, garlic, and spices, along with textured soy protein for that ground meat effect, and a handful of peas. 😍