1. Dissolve the vegetable bouillon cube in 2 cups of hot water.
2. Leave the soy to hydrate for a couple of minutes.
3. Drains excess water from soybeans. Reserve 3 tablespoons of broth.
4. Slice the onion very finely.
5. Add all the other ingredients and mix very well. Add salt and pepper to taste.
6. Spread the 6 empanada tops on a surface and put a little filling on each of them.
7. Close the empanadas and transfer them to a greased baking sheet.
8. Bake over medium heat for approximately 25 minutes.