In a food processor, combine the both of the flours, salt and coconut sugar. Pulse until mixed. Add the chilled vegan butter to the processor. Pulse until it becomes crumbly (the size of peas). Next, add the water, and process until the dough forms into a ball.

Form the dough into a ball and wrap in plastic wrap and refrigerate for 30 minutes to an hour.

In the meantime, make the cashew mozzarella* and cook down the chopped tomatoes over medium-heat just until they soften and juice is release. Set both aside until ready for use.

Remove the ball of dough from the refrigerator. Roll out the ball until it’s about a 1/4-inch thick.

With a 3-4 inch round cookie cutter, cut out 7-9 circles. Place on a parchment paper lined baking sheet.

Fill each empanada with a tablespoon worth of cashew mozzarella as well as the tomatoes, and then top with a few leaves of fresh basil. You can either place the filling on one half of the empanada and then fold the empanada disc or you can place the filling in the middle and then top it off with another disc of the dough. Either way, fold the edges tightly. You can do this with your fingers or a fork. 

For best results, allow the prepared empanadas to chill in the refrigerator for half an hour before baking, this will help them seal better and prevent leaks.

Before baking, brush the top of the empanadas with olive or coconut oil.

Bake in a pre-heated oven at 400 degrees F for 18-20 minutes or until golden.