Make the filling:

Heat oil in a 12″ skillet over medium-high heat

Season Beyond Beef® with salt and cook until brown, 3–5 minutes

Transfer Beyond Beef to a bowl, then set aside

Add bell peppers and onion to pan; cook until golden, 12–14 minutes

Add cumin, oregano, plantains, black pepper, then cook until fragrant, about 2 minutes.

Add cooked Beyond Beef to the bell pepper mixture, then mix.

Make the dough:

Heat water and butter in a 1-qt. saucepan over medium heat until the butter has melted, about 3 minutes then let cool slightly

Whisk flour and salt in a large bowl; make a well in the center of the flour mixture and slowly stir in the water and egg or egg replacer mixture until a wet dough form.

Using your hands, knead until the dough is smooth, about 2 minutes.

Wrap dough in plastic wrap; chill for 2 hours.

Make empanadas:

Divide dough into twelve 2″ balls. On a lightly floured surface, and using a rolling pin, roll out dough balls into 5″ circles.

Place about 3 tbsp of the filling in the center of each dough circle

Fold dough in half over the filling, forming a half circle, then use your fingers to gently press and seal the edges.

To make a “rope” around the edge, dog-ear one corner of the half circle. Move along the curved edge and pinch 1⁄2″ of dough next to the dog-ear, stretching it toward you, before folding it back so it overlaps the dog-eared edge.  Continue to pinch and fold the dough in 1⁄2″ sections, slightly overlapping each previous fold, until you reach the opposite corner.

Place empanadas on a baking sheet; bake at 375F until golden brown, 30–35 minutes, or fry in oil for 3 -4 min