Papaya Empanadas

Ingredients for Dough:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup coconut oil, chilled
• 1/2 cup cold water

Ingredients for Filling:

• 2 cups ripe papaya (peeled, seeded, and diced)
• 1/4 cup brown sugar or coconut sugar
• 1/2 tsp ground cinnamon 
• 1/4 tsp ground nutmeg
• 1 tbs cornstarch mixed with 2 tbs water (as a thickening agent)

Instructions:

1. Preheat your oven to 375*F (190*C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour and salt. Cut in the coconut oil using a fork until the mixture resembles coarse crumbs.
3. Gradually add the cold water, mixing until a dough forms. (If the dough is too dry, add more water 1tbs at a time. If it is too sticky add more flour).
4. Transfer the dough to a floured surface and knead it gently until smooth.
5. Divide the dough into 8 equal portions and roll each portion into a ball.
6. On a floured surface, roll out each ball of dough into a circle, about 1/8 inch thick.
7. In a separate bowl, combine the diced papaya, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch mixture. Mix/stir until well combined.
8. Place a spoonful of the papaya filling onto one half of each dough circle, leaving a small border around the edges.
9. Fold the other half of the dough over the filling to create a half-moon shape.
10. Use a fork to crimp the edges together and seal the empanadas.
11. Transfer the filled empanadas to the baking sheet and brush the top with a little non-dairy milk for a golden finish.
12. Bake in the oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
13. Once it's done, remove the empanadas from the oven and let cool for 10-15 minutes before serving. Enjoy!