In a large bowl, combine flour and salt, then add oil. Mix in water a little at a time to incorporate well.
Roll out dough on a floured work surface. Using a cookie cutter (or a round bowl), cut out the dough into circles. This recipe should give you between 12 and 15 units.
In a saucepan, sauté onion, garlic, corn and swiss chard with 1 tablespoon vegetable oil. Cook for 5 minutes over low heat. Add the VG Gourmet Taco & Chili Crumble and mix well.
Spread 1 tablespoon of filling in the center of the dough and fold in half. Pinch the ends to seal the empanadas.
Before baking, brush the empanadas with a little oil. Bake at 400˙F for 25 to 30 minutes or until golden brown.
