Vegan Empanadas

Ingredients

• neutral oil (optional, for top of empanadas)
• 2 ½ cups all-purpose flour
• 1 pinch salt
• ½ cup cold vegan butter (cut into ¼-inch cubes)
• ½ cup cold water
• 1 large russet potato (peeled and cut into ¼-inch cubes)
• 1 tablespoon olive oil
• ½ of one onion (finely chopped)
• 1 carrot (grated)
• 1 celery stalk (finely chopped)
• 3 cloves garlic (minced)
• 1 15.25-ounce can black beans (drained and rinsed well)
• ½ cup frozen peas
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• salt and black pepper (to taste)

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