Vegan Colombian Empanadas Recipe (with Video)

For the stuffing
1. Heat the oil in a large pan, add the onion and pepper; cook until softened. Add the potato and chopped mushrooms, increase the flavor with cumin, paprika, salt and pepper.
2. Simmer until the liquid is completely evaporated. Add the chopped cilantro and remove from the fire.
For the dough
1. Mix warm water, vegan butter, turmeric, cumin, garlic powder, salt and pepper in a bowl. Stir in the corn flour and with a wooden spoon. Once it starts to firm up, use your hands to knead the dough until its smooth.
2. Cover with a towel and rest for 20 minutes.
3. In a large pan, heat the frying oil.
4. With the dough, form small balls and with the help of a tortilla press or two plates with plastic wrap, smash each ball. In the center, place a tbsp of stuffing and fold the dough, sealing the edges with your fingers.
5. Once each empanada is ready and sealed, fry immediately for 5 minutes or until golden brown. Repeat with each empanada. Share and enjoy.