In a large bowl, combine the flour and salt.

Add the vegetable oil to the flour mixture and mix until crumbly.

Gradually add cold water, a tablespoon at a time, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes, then cover and let it rest for 30 minutes.

In a skillet, heat 1 tablespoon of vegetable oil over medium heat.

Sauté onions and garlic until translucent, about 2-3 minutes.

Add diced carrots and bell pepper, cooking for another 5 minutes until softened.

Stir in the cooked and mashed sweet potato, green peas, soy sauce, black pepper, cumin, and parsley. Cook for an additional 2-3 minutes, then remove from heat.

Preheat the oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/8 inch thick, then cut out circles using a cookie cutter or a glass.

Place a tablespoon of the filling in the center of each dough circle.

Fold the dough over the filling and press the edges to seal, using a fork to crimp if desired.

Arrange the empanadas on a baking sheet lined with parchment paper.

Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.