Vegan Empanadas With Black Beans

Combine the flour, coconut yogurt, and ½ tbsp water in a medium mixing bowl, mix until it forms a dough.
Turn out onto a bench lightly dusted in flour. Gently knead the dough until smooth, do not over mix.
Place the dough into a bowl and cover with plastic wrap. Set aside on the bench while preparing the remaining ingredients.
Heat oil in a large pot, add the diced onion and sauté for 2-3 minutes. Add the garlic, peppers, and corn. Sauté for a further 5-6 minutes.
Add to this all remaining ingredients and cook for another 5 minutes.
Remove from the heat and allow to cool completely.
Preheat oven to 350F/ 180C
Divide the pastry in half and roll out thin on a lightly floured surface.
Using a round cutter, cut dough into rounds. Add 1-2 tbsp of cooked bean mixture to the center of each round. Run a thin layer of water around the edges.
Fold the dough rounds in half and seal the edges with a fork. Place on a baking tray lined with baking paper. Lightly spray with spray oil.
Bake the empanadas for 15 minutes or until lightly golden. Serve with tomato salsa.