Tofu and mushroom empanada with homemade dough

For the dough, mix the flour with a teaspoon of salt, 100 ml of warm water and a teaspoon of oil. Mix well and knead until you have a homogeneous dough. Let it rest while we make the filling.

For the filling, in a frying pan with a teaspoon of oil, fry the garlic, onion and leeks finely chopped.

Chop the mushrooms very well and add them as well. When they begin to release their water, add the texturized soybeans previously hydrated with a little water and sauté.

Mash the tofu and the piquillo peppers and add them. Let the flavors integrate for 15 minutes over medium heat and add salt, pepper and paprika.

When the filling is ready spread the dough, place the filling and seal the edges (you can give it the shape you want, in my case I have made a large square but you can also make individual patties). Make a few small incisions on the top of the dough so that the dough will not swell and paint with a drop of oil.

Finally, bake at 190° for 20 minutes or until you see that the dough has the golden color you like.