Vegan Strawberry "Cream Cheese" Empanadas

I made these on a whim the other day because I had some strawberries in the fridge that were threatening to go bad at any moment, and I know that strawberries are all too serious when they start with that kind of talk. I just so happened to have some empanada discs in the freezer and some cream cheese laying around. Not exactly the traditional guava and cheese empanada, but close enough and just as delicious!

If you've never made empanadas before, I'll teach you the process. It's not too hard, and although it's a little time consuming, the end product is worth it!



First you roll out your dough and cut out 4 to 5 inch circles out of it.



Then you place your filling onto the lower hemisphere of the circle.



Then dip your finger in a cup of water and get the edges of the dough wet on the bottom hemisphere. Not soaking wet, but just enough to feel damp. This will help the dough glue itself together. Then fold the top hemisphere over the bottom half, like above.



Using a fork, press the edges down so you form a seal.



And there you have it! Doughy pockets filled with fruit, all waiting in a row to be baked or fried.



I fried mine because I like to live on the edge. Baking them is a healthier alternative. Recipe below!

Ingredients:

For the dough:

1 1/2 cup flour
pinch of salt
3/4 stick veggie shortening, cold, cut into tiny pieces
ice water

For the filling:

1 pint strawberries, cut into small pieces
4 oz. vegan cream cheese

Directions:

In a food processor, add flour and salt. Pulse a few times to mix well. Add the shortening and pulse until the clumps of shortening are pea-sized (about 3 to 4 pulses should do it). Add water by the Tablespoon-full until dough JUST comes together.

Form dough into a ball, flatten with heel of hand, then wrap in wax paper and chill for about 30 minutes.

While it's chilling, prepare the filling. Mix vegan cream cheese with strawberries in a bowl using a wooden spoon. Refrigerate until needed.

Then roll the dough out in a 1/4 inch thick layer, and cut out 4 to 5-inch diameter circles from the dough. Then fill and seal the dough discs.

If frying, heat oil over medium heat, then gently lower the empanada in with a metal spatula. Be careful not to splash the oil onto you! Turn over once to let the other side cook. Remove when it turns golden brown. Let rest on a towel to absorb the extra oil.

If baking, spray baking sheet with spray oil, and coat tops of empanadas with some melted vegan butter, and bake at 350 until golden brown.

Enjoy immediately!