Empanadas Sin Carne

1. Stage

In a large nonstick skillet over medium-high heat, heat oil. Cook onion and garlic, stirring occasionally, until onion is translucent, about 2 minutes. Mix in beef and use a spatula to break up large pieces. Add oregano, pepper, cumin, and salt and cook, stirring occasionally, until beef begins to brown, about 10 minutes.

2. Stage

Add water, then mix in currants and bay leaf. Bring to a simmer and cook, stirring occasionally, until liquid is almost completely reduced, about 5 minutes. Transfer filling to a large bowl; discard bay leaf.

3. Stage

In a large bowl, using a spatula, mix flour, shortening, salt, and vinegar. Continue to mix, adding 2 tablespoons water at a time. After adding 1/4 cup water, shape dough in bowl with your hands to form a dome. If dome doesn’t keep its shape, add a few more tablespoons water. The dough should have some elasticity when pulled and not crumble or tear apart right away. Turn out dough onto a floured work surface. Knead until dough maintains its shape, 1 to 2 minutes. Depending on the temperature and humidity of your kitchen, the dough may need more water. If you add too much water, mix in a little more flour a pinch at a time.

4. Stage

Let dough rest for an hour in the fridge. 

5. Stage

Shape dough into a log about 12" long and cut into 12 equal pieces. Using a rolling pin, roll out each piece of dough to rough circles large enough to cut 4"-diameter rounds with a round cutter. Using scraps, roll out an extra dough circle or two.

6. Stage

To assemble, place dough circles flat on work surface. Scoop 2 tablespoons filling into the center of each circle and place an olive on top. Using a brush, moisten edges of dough circles with water. Fold dough circles in half toward you and press down on edges with your fingertips to seal. If dough circles stick to work surface, use a spatula to gently separate.

7. Stage

To braid the empanada, place the tip of your left index finger on left corner of an empanada, where the straight folded edge meets the semicircular sealed edge. Gently use your right index finger and right thumb to pinch sealed edge to the right of your left index finger. Pull to fold dough over the tip of your left index finger to create a small folded triangle. Remove your left index finger from under folded dough and place tip of your left index finger immediately to the right of dough triangle you just folded. Continue gently pinching and folding from left to right until you’ve braided the entire semicircular edge. Repeat for all folded dough circles. 

8. Stage

Preheat oven to 375°. Arrange empanadas flat on a baking sheet lined with a silicone mat or parchment. Perforate top of each empanada with a fork 3 times to create 3 evenly spaced parallel perforation lines. Brush top of empanadas with soy milk.

9. Stage

Bake empanadas until golden brown and have a firm, puffy shape, about 40 minutes. Serve warm with dipping sauce alongside.