• Make or unthaw dough (thawing takes at least 4 hours or overnight in bottom of refrigerator)
• Dice onion, potato and bell peppers into small cubes to ensure all the ingredients cook at same rate.
• Preheat oven to 400 F.
• In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add onions and peppers let cook until onions start to soften about 5 minutes.
• Reduce heat to medium low. Add potatoes and garlic. Place lid over pan. Cook for 10 minutes. Until potatoes are fork tender.
• With heat still on medium low. Add remaining 1 tablespoon of oil, crumbles, peas & carrots, tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, salt and 1/3 cup of water. Cook 10 more minutes.
• The cooked mixture should be moist but not dripping wet. 

ASSEMBLE THE BAKED EMPANADAS

• Lightly grease baking sheet and set aside. Cut 12 squares of parchment paper and set aside.
• Sprinkle surface with gf flour. Roll out the dough. Divide into 12 pieces. Roll flat being carefully to not roll too thin. Place on squares of parchment. Place in freezer for 30 minutes.

  It’s important to freeze the dough for at least 30 minutes before assembling. 

  This helps the gluten-free dough to not be so sticky and easier to work with. The firmer dough also creates a better seal and helps with preventing the filling from leaking out.
• Now we are ready to fill the empanadas.
• Don’t Overfill. Be careful not to overfill your empanadas when assembling, as this can result in the dough bursting open when baked. 

  Add a teaspoon or two of filling to each circle of dough.
• Seal The Edges. use a fork to create crimped edges or you can purchase an empanada press. Place onto baking sheets. Repeat with remaining dough and filling.

  If the dough becomes warm due to being out too long when adding the filling, just place it back in the fridge for a few minutes before baking.
• Then bake! Bake for 12 to 16 minutes, until golden brown. Eat immediately or room temperature. Serve with salsa or chimichurri.