Argentinian lentil empanadas

Heat the oven to 180°C/356°F.

Get the lentils cooking in salted water or stock. This should take about 20 minutes

First, make the dough. Combine all the ingredients and stir until just combined. Give the dough a very quick knead. Don't overwork the dough. The dough will be somewhat soft, but should not be sticky. Cover the dough with plastic (or put in in a sealed container, and let it rest in the fridge while you work on the filling

Dice the onion, slice the celery, grate the carrot, and dice the sweet pepper. Mix all these veg and saute until soft. When the onions are sweet and translucent, add the garlic. Garlic gets too bitter if it browns too much IMO. Your lentils should be nearly done by now. If not, pause at this stage until they are done.

When the garlic has been in for a minute or two, add the cumin, paprika, and oregano. Let the spices cook for 30 seconds or so, then add the drained lentils. Now add the miso, raisins, and olives, vinegar, and a splash water (about a quarter cup, depending on how moist your lentils were. Taste and adjust seasoning. Cook for 5-10 minutes. You want the mixture to be fairly dry.

Take your filling of the heat. Ideally, let it cool for a while.

Roll out the dough, until it is about 5mm thick. Punch out circles of about 10cm. This is bigger than most cookie cutters - I use my nutribullter cup. Put a heaped tablespoon filling in the center of the circle, fold over, and seal with a fork

Brush the pies with a little soy milk. Bake for about 30 minutes until golden brown