Frozen pie crust means these empanadas are easy enough for even a busy night!

Ingredients:

• 2 tablespoons olive oil
• 1 (12-ounce) package meatless crumbles
• 1 chopped onion
• 1 chopped red bell pepper
• 3 minced garlic cloves
• 1/2 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 1/4 cup raisins
• 2 (9-inch) prepared vegan pie crusts (Such as Wholly Wholesome)

1. To prepare the filling, heat the olive oil in a large skillet over medium-high heat. Add the meatless crumbles and cook for 6 minutes.
2. Add the onion, bell pepper, and garlic to the pan; continue to cook for about 5 minutes, until the onion is soft.
3. Add the oregano, cumin, paprika, and chili powder; cook for 1 minute, then stir in the broth and brown sugar. Continue to cook for about 5 minutes, or until the liquid is nearly all evaporated.
4. Stir in the raisins and remove from heat.
5. Meanwhile, use a 4-inch round cookie cutter to cut circles from the pie dough. (Note: you’ll need to gather and re-roll your scraps several times).
6. Spoon a heaping tablespoon filling into the center of each circle. Fold the dough over the filling and crimp the edges with a fork to seal.
7. Transfer to a baking sheet and repeat with the remaining dough and filling. Bake at 375 degrees F for 20 minutes.