Flaky Banana and Black Bean Empanadas

Ingredients

• 2 cups all-purpose flour (plus more as needed)
• ⅛ teaspoon salt
• 1 cup nonhydrogenated vegan shortening, cold, not room temperature (I use Earth Balance) and cut into cubes
• ½ cup plant-based milk (I use almond milk)
• 2 tablespoons white wine or cooking wine (this adds flavor and keeps ingredients from sticking while avoiding excessive oil; if you don't have wine, you can use water)
• 1 teaspoon olive oil (or avoid oil altogether by adding more water or white wine to keep ingredients from sticking)
• 1½ cups yellow onion, diced
• 2 cloves garlic, minced
• 1 15-ounce can black beans, drained and rinsed
• 2 cups banana, diced
• ¼ teaspoon cayenne pepper
• ½ teaspoon coriander
• ½ to 1 teaspoon salt (to taste)
• ¼ cup cilantro, chopped

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