Ingredients:

Dough:

• 3/4 cup Augason Farms Butter Powder, prepared and softened
• 1/4 teaspoon iodized Salt
• 1 egg (or 2 1/2 tablespoon Augason Farms Whole Eggs + 2 ½ tablespoons water)
• 1/3 cup Augason Farms Morning Moo’s® Low Fat Milk Alternative, prepared
• 3 cups Augason Farms Honey White Bread, Scone & Roll Mix

Filling:

• 2 tablespoons oil
• 2 cups Augason Farms Beef Flavored Vegetarian Meat Substitute, prepared
• 1/8 teaspoon iodized Salt
• Black pepper to taste
• 1/2 cup Augason Farms Dehydrated Chopped Onions, rehydrated
• 1 cup Augason Farms Dehydrated Potato Shreds, rehydrated
• 1/2 tablespoon garlic powder
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/2 tablespoon Augason Farms Tomato Powder (or tomato paste) 
• 1/2 tablespoon paprika
• 1/2 cup Augason Farms Red & Green Bell Peppers, rehydrated
• 1 teaspoon cumin
• 1/4 cup water (or beef flavored broth)

Instructions:

Preheat the oven to 375°F.

Dough: In a large bowl, combine butter, salt, egg and milk, mix well. Gradually add bread mix until dough forms. On a lightly floured surface, knead dough for 1 to 2 minutes. Add more bread mix if the dough is sticky. Cover and refrigerate for 1 hour.

Filling: In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add remaining ingredients, stir well. Cook until potatoes are browned.

To form the empanadas, divide dough into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on lightly floured surfaces. Using water, moisten the outer edges of each circle. Place 2 tablespoons of filling mixture into the center of each circle. Fold dough over filling, pressing the edges together to seal. Roll edge over, pinch or crimp with a fork. Place empanadas on a greased baking sheet, bake for 10 to 15 minutes. Makes 18 empanadas.