Tempeh Empanadas

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, finely chop the tempeh.
3. In a saucepan over medium-high heat, sauté the onion and garlic in olive oil until softened. Reduce heat to low.
4. Add the chopped tempeh, chili sauce, water, smoked paprika, allspice, salt, and pepper. Cook for another 2 minutes. Set aside.
5. Roll out the puff pastry and cut out 16 circles (about 13 cm / 5 inches each) using a cookie cutter, bowl, or lid as a guide.
6. Brush the edges of each circle with water or beaten egg.
7. Place about 2 tbsp of filling in the center of each circle, then fold over to form half-moons. Press edges with a fork to seal well.
8. Brush the tops with olive oil or beaten egg.
9. Place on a baking sheet and bake for about 30 minutes, or until golden brown.

Serving Suggestion

Serve with salsa for a fresh and flavorful finish.