1 Preheat oven to 375°F. Line a cookie sheet with parchment paper. Set aside.2 In a medium skillet, heat the canola oil over medium heat. Add the beef and cook the meat until it is no longer pink, breaking up the chunks with a wooden spoon or the tip of a silicone spatula. Add the taco seasoning and sauté for 3–4 minutes.3 Transfer the meat to a medium bowl. Add the onion, tomato, and salsa. Mix well.4 Using your fingertips, flatten the dough. Divide into 8 equal pieces.5 Dust your work surface with flour. Using a rolling pin, roll out each piece into an oval shape. Place 1/4-cup meat filling toward the bottom of the oval but leave room at the edge. Top the meat with 1/2 teaspoon parve sour cream. With a wet finger or pastry brush, moisten the bottom edge of the dough.  Bring the top half over the bottom, enclosing the meat.6 Using the tines of a fork dipped in flour, press down all around the edges to seal the empanada. Place on prepared sheet. Repeat with remaining dough, meat, and non-dairy sour cream.7 Bake for 20 minutes. Brush with olive oil for sheen. Serve with taco sauce.