Vegan Empanadas

Peel, chop, and boil the potatoes until fork-tender, about 12-15 minutes; drain and mash. 2. Heat oil in a skillet over medium-high heat, saute the onion and bell pepper for 3 minutes, then add the garlic and spices for another minute. 3. Lower the heat, add the peas and cooked lentils, and cook a few minutes; turn off the heat. 4. Mix in the mashed potatoes and optional vegan cheese, and adjust seasonings. 5. For the dough, combine the precooked corn flour, garlic powder, and salt, slowly pour in the hot water, and knead 1-2 minutes to a play-dough consistency. 6. Divide the dough into 14-16 balls and press each between plastic sheets into a 4-inch disk. 7. Place filling in the center of each disk, fold into a half-moon, and seal the edges. 8. Air fry brushed with oil at 390 degrees F for 15 minutes, or bake at 375 degrees F for 35-40 minutes flipping halfway, or deep fry at 360 degrees F for 3-4 minutes. 9. Serve with salsa.