---
comments: true
tags:
  - pastry-dough
  - ingredient
  - the-gracias-madre-cookbook
---
# :dumpling: Vegan Empanada Pastry

![Vegan Empanada Pastry][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 12 | 15 minutes |

## :salt: Ingredients

- :coconut: 1.75 cups cold coconut oil
- :ear_of_rice: 4 cups all-purpose flour
- :candy: 1 Tbsp granulated sugar
- :dash: 2 tsp baking powder
- :salt: 1.5 tsp salt
- :ice_cube: 1 cup ice water
- :apple: 4 tsp apple cider vinegar

## :cooking: Cookware

- 1 food processor
- 1 bowl
- 1 large bowl
- 1 tortilla press or rolling pin

## :pencil: Instructions

### Step 1

Using the shredder attachment on a food processor, shred the cold coconut oil. Transfer the shredded oil to a bowl,
cover, and refrigerate.

### Step 2

Over a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.

### Step 3

Place the bowl in the freezer for 15 minutes.

### Step 4

In a food processor, add the flour mixture and coconut oil and pulse until just combined. With the processor running,
add the ice water and apple cider vinegar until a loose dough forms.

### Step 5

Turn the dough out onto a clean surface and use your hands to press the dough into a ball.

### Step 6

Divide the dough into 12 equal pieces (about 3 ounces each) and roll each one into a ball.

### Step 7

Use a tortilla press or rolling pin to flatten the balls into roughly 6 inch circles.

### Step 8

Place the dough circles between layers of parchment or plastic wrap and chill until ready to use.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../../assets/images/vegan-empanada-pastry.jpg>