Authentic Argentinian vegetarian empanadas, three ways (V/Vegan)

For dough:

• 3 cups all-purpose flour
• ½ teaspoon salt
• ¾ cup vegetable oil
• ½ cup cold water

For onion and cheese vegetarian empanadas:

• 2 onions sliced into crescents
• 1 cup gouda cheese shredded
• 1 tablespoon oregano
• salt & pepper to taste

For mushroom and kale vegetarian empanadas:

• 1 pound mushrooms sliced
• 2 cloves garlic minced
• 4 leaves kale
• 1 lime juice of
• salt and pepper to taste

For sweet potato & lentil vegetarian empanadas:

• 1 onion chopped finely,
• 1 sweet potato shredded
• ½ cup lentils cooked
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• salt and pepper to taste

For serving:

• 1 egg
• sesame seeds optional