Heat a skillet over medium heat.

Add the olive oil. When hot, add the finely chopped onion and saute for about a minute.

Add chopped mushrooms and let them cook. Add paprika, oregano and cook uncovered, stirring occasionally, until all the mushroom liquid is gone - about 10 minutes. Add salt and pepper to taste, green onion and sliced olives. Mic to combine and remove from heat.

Preheat the oven to 200C.

Line a baking tray with parchment paper. Set aside.

Roll the dough on a clean surface. Using a circle pastry cutter, cut the pastry into circle shapes.

To assemble the vegan empanadas, spoon about 1 tbsp of mushroom mixture on every pastry circle.

Fold the dough over the filling so that the edges touch. Using a fork, seal the dough over the filling by pressing down along the edge of the semi-circle and place on parchment paper. Repeat with remaining dough and filling.

Brush the vegan empanadas with some olive oil, top with sesame seeds and bake for 25-30 minutes until the edges are golden.

Serve with a tomato sauce and fresh greens.