Soyrizo Potato Empanadas

Directions

1. Combine vegan butter and vegan cream cheese until well combined. 
2. Sift the flour and baking powder into the vegan butter mixture. 
3. Add the salt, black pepper, ice cold water, vegetable oil, and apple cider vinegar to the dough.
4. Knead the dough with generously floured hands for 4 minutes until the dough is smooth. 
5. Cover the dough firmly with plastic wrap and place in the fridge to rest for a minimum of 2 hours. 
6. Add the soyrizo to a pan and cook over medium heat for 4 minutes. Drain the soyrizo from the pan and set aside. 
7. Add the olive oil and chopped onions to the pan and cook until golden brown, about 8 minutes. 
8. Add in the garlic, red bell pepper, bay leaf, salt, oregano, potatoes and vegetable stock. Cover and cook until potatoes are tender, about 15 minutes. Set aside to cool. 
9. Remove the dough from the fridge and roll it out ⅛ inch thick. 
10. Cut the dough into 5-inch circles and place a heaping tablespoon of filling into the center of the dough circles. 
11. Fold the dough in half, enclosing the filling. Then press the edges together to seal, then crimp decoratively with your fingers or with a fork.
12. Place the empanadas on a tray, cover with plastic wrap, and place in the refrigerator for 1 hour. 
13. Select the Preheat function on the Cosori Air Fryer, adjust to 360°F, and press Start/Pause. 
14. Brush the tops and bottoms of the empanadas with olive oil and place them in the preheated air fryer basket. You may need to work in batches. 
15. Adjust the temperature to 360°F, set time to 12 minutes, and press Start/Pause. 
16. Serve the empanadas with chimichurri.