Ingredients
Click an ingredient to check it off as you cook.
Preparation
Preheat the oven to 350°F.
In a food processor, finely chop the tempeh.
In a saucepan over medium-high heat, soften the onion and garlic in the oil. Turn the heat down to low. Add the tempeh and the rest of the ingredients and cook 2 minutes more. Set aside.
Cut 16 rounds of pastry, 13 cm (5 in) across, using a cookie cutter. A bowl or a lid works just as well as a guide.
With a brush, moisten the edge of each pastry round with water or beaten egg.
Spoon about 2 tbsp of filling into the centre of each round and fold them over. Crimp the edges with a fork to seal the pockets tightly.
Brush the top of each empanada with oil or beaten egg. Set them on a baking sheet and bake about 30 minutes, or until the empanadas are golden.
Serve with salsa.
