Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Yields: Approximately 12 empanadas

DIRECTIONs

1. Defrost the empanada shells in the fridge overnight.

2. Prepare the plant-based beef according to the package instructions by adding 1 cup of water and 1 tablespoon of olive oil. Mix until well combined.

3. In a large oiled pan, cook the onions, green bell pepper, and red bell pepper over medium heat until fragrant.

4. Add the prepared beef grounds to the pan and cook on medium heat until it starts to brown.

5. Stir in the sofrito, tomato paste, tomato sauce, and all of the spices. Cook for another 5 minutes.

6. Stir in the vinegar and olives. Taste the mixture and add more salt or spices if needed. If the mixture is too dry, add some water. Allow any excess moisture to cook away before turning off the heat. Let the mixture cool slightly.

7. Place the empanada discs on parchment paper and lightly roll them with a rolling pin or cup to flatten them a little.

8. Evenly distribute the cooled beefy mixture onto the empanada discs, being careful not to overstuff.

9. Fold the empanadas into half-moon shapes and carefully seal the edges with a fork.

10. Brush the empanadas with vegan egg, olive oil, or water to prevent burning.

11. If using an air fryer, cook the empanadas at 400°F for 5-7 minutes. If baking, follow the instructions on the back of the empanada disc package.

12. Let the empanadas cool slightly before enjoying!

    For the Sofrito:

1. In a blender or food processor, combine all the sofrito ingredients: garlic, green bell pepper, red onion, red bell pepper, plum tomato, lime juice, spicy pepper (optional), and cilantro.

2. Blend until smooth.

3. Refrigerate or freeze any remaining sofrito for future use.