Vegan empanadas are a delightful treat that brings comfort and joy to any table. With their flaky, golden crust and savory filling, these handheld pastries pack a punch of flavor that can satisfy any craving. When I first tried making empanadas, I was amazed at how easily I could recreate this classic dish in my own kitchen, especially with a vegan twist. They’re perfect for lunch, a snack, or even as a fun appetizer for a gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Empanadas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Empanadas

What I love about vegan empanadas is that they’re incredibly versatile. You can adapt the filling to include whatever veggies or beans you have on hand, making them not just delicious but also a great way to use up leftovers. Plus, they’re quick to prepare, making them a fantastic option for those busy weeknights or last-minute gatherings. There’s something so satisfying about biting into a warm, flaky pastry filled with hearty goodness. I invite you to give this recipe a try and experience the joy of these satisfying vegan empanadas.

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 25 minutes of cooking time, you can enjoy these empanadas in no time!
Irresistible Flavor: The combination of spices and fresh veggies creates a filling that’s bursting with taste.
Eye-Catching Appeal: These golden pastries look beautiful on any plate, perfect for impressing guests.
Flexible Serving: Ideal for snacks, lunchboxes, or party platters—everyone will love them!
Diet-Friendly Options: Gluten-free flour can be used for a gluten-free version, making these suitable for many diets.

Ingredients You’ll Need

2 ½ cups all-purpose flour: This is the base for your empanada dough. You can also substitute with gluten-free all-purpose flour if you need a gluten-free option.
1 pinch salt: Just a bit of salt enhances the overall flavor of the dough.
½ cup cold vegan butter (cut into ¼-inch cubes): It gives the dough its flakiness. Make sure it’s cold for the best texture.
½ cup cold water: Chilled water will help create a tender dough. You might need a little more or less depending on the humidity in your kitchen.
1 large russet potato (peeled and cut into ¼-inch cubes): Potatoes add creaminess and bulk to the filling. Feel free to use sweet potatoes for a different twist.
1 tablespoon olive oil: Used to sauté the veggies, adding flavor.
½ of one onion (finely chopped): Onions give the filling a nice aromatic base.
1 carrot (grated): Adds sweetness and texture to the filling.
1 celery stalk (finely chopped): Brings freshness and crunch.
3 cloves garlic (minced): Garlic elevates the flavor profile significantly—don’t skip it!
1 15.25-ounce can black beans (drained and rinsed well): A hearty and protein-packed component that helps fill you up.
½ cup frozen peas: Sweet peas complement the filling and add extra nutrients.
1 teaspoon cumin: This spice will introduce a warm, earthy flavor.
1 teaspoon paprika: Adds depth and a hint of smokiness to the mix.
½ teaspoon onion powder: For an additional layer of onion flavor.
½ teaspoon garlic powder: Enhances the garlicky goodness even more.
Salt and black pepper (to taste): Essential for seasoning the filling to perfection.
Neutral oil (optional, for topping the empanadas): Brush on top for a golden finish, but you can skip it if you prefer.

How to Make Vegan Empanadas

Make the Dough: In a spacious bowl, whisk together 2 ½ cups all-purpose flour and a pinch of salt. Add ½ cup of cold vegan butter, cutting it into the flour until it resembles coarse crumbs. Gradually stir in ½ cup of cold water until the dough begins to come together. Knead gently until smooth, then wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling: While the dough chills, heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté ½ finely chopped onion, 1 grated carrot, and 1 finely chopped celery stalk for about 5 minutes, or until softened. Add 3 minced garlic cloves and cook for an additional minute until fragrant.
Combine the Filling: Stir in 1 large russet potato, 1 can of drained and rinsed black beans, and ½ cup of frozen peas. Season with 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt, and black pepper to taste. Cook for a further 10-12 minutes until the potatoes are tender. Remove from the heat and let cool slightly.
Roll Out the Dough: Preheat your oven to 400°F (200°C). Take the chilled dough from the fridge and divide it into 12 equal pieces. On a floured surface, roll each piece into a circle about 6 inches in diameter, making them as thin as possible without tearing.
Fill and Fold Empanadas: Place a generous tablespoon of the filling on one half of each dough circle. Fold the other half over the filling, pressing the edges to seal. For a decorative touch, crimp the edges with a fork.
Bake the Empanadas: Place the empanadas on a parchment-lined baking sheet. If desired, brush the tops with neutral oil for a golden finish. Bake in the preheated oven for 20-25 minutes, or until golden brown.
Serve and Enjoy: Let the empanadas cool for a few minutes after baking. Serve warm with your favorite dip or salsa, and enjoy the bursting flavors!

Storing & Reheating

These empanadas can be stored at room temperature for up to 3 days. For longer storage, place them in an airtight container in the refrigerator, where they’ll last for up to a week. You can also freeze them for up to 3 months. To reheat, simply bake them in a 350°F (175°C) oven for about 15-20 minutes until heated through. Note that freezing may slightly change the texture, but they’ll still taste fantastic!

Chef’s Helpful Tips

Ensure your vegan butter is very cold when making the dough; this helps achieve that flakiness.
If the dough feels too sticky, sprinkle in a little more flour, or chill it for a bit longer.
Let your filling cool before placing it on the dough; hot filling can make the dough soggy.
Experiment with different fillings—add spinach, mushrooms, or even your favorite vegan cheese for a twist!
When sealing the empanadas, make sure they are tightly closed to prevent leaks while baking.

Making your own vegan empanadas is not just about enjoying a tasty snack; it’s about the fun of creating something delicious from scratch. Whether for a casual family dinner or a festive gathering, they’re sure to impress and satisfy everyone. So, get your apron on, gather your ingredients, and create some beautiful memories in the kitchen!

Recipe FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the empanada dough a day in advance and store it in the refrigerator until you’re ready to use it. Just make sure to let it sit at room temperature for a few minutes before rolling it out.

How do I prevent the filling from leaking out?

To seal your empanadas properly, use a little water on the edges of the dough before folding it over the filling. This creates a better bond and reduces the risk of leaks while baking.

What can I substitute for black beans?

If black beans aren’t your favorite, feel free to swap them out for pinto beans or even lentils. Just make sure whatever you choose is cooked and well-drained before adding it to the filling.

Can I bake empanadas instead of frying?

Yes, baking empanadas is a healthier and easier method! They turn out wonderfully golden and crispy, just as shown in this recipe. Enjoy the perfect result without the mess of frying.

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Vegan Empanadas

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Author: Peter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 empanadas 1x
Category: Main Dishes
Method: Baking
Cuisine: Mexican

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Description

These Vegan Empanadas are a delightful treat with a flaky crust and a savory filling made from fresh vegetables and black beans, ideal for a quick dinner or a healthy meal option.

Ingredients

Scale

2 ½ cups all-purpose flour
1 pinch salt
½ cup cold vegan butter (cut into ¼-inch cubes)
½ cup cold water
1 large russet potato (peeled and cut into ¼-inch cubes)
1 tablespoon olive oil
½ of one onion (finely chopped)
1 carrot (grated)
1 celery stalk (finely chopped)
3 cloves garlic (minced)
1 15.25-ounce can black beans (drained and rinsed well)
½ cup frozen peas
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
salt and black pepper (to taste)

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Instructions

For the Empanada Dough, combine flour and salt in a food processor. Add in the cold vegan butter and water, pulsing until the mixture resembles coarse crumbs.
Wrap the dough in plastic wrap and form it into a ball. Refrigerate for at least 30 minutes.
For the Empanada Filling, boil the potato cubes in water until fork-tender, about 3 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat, then add the chopped onion, grated carrot, chopped celery, and minced garlic. Sauté until vegetables are tender, around 2 minutes.
Stir in the black beans, boiled potatoes, frozen peas, cumin, paprika, onion powder, garlic powder, salt, and black pepper, cooking until heated through. Remove from heat and cool.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Roll the chilled dough into a large disc about ¼-inch thick, and cut into 4- to 5-inch circles. Place them on the baking sheet.
Spoon 3 tablespoons of filling onto one half of each dough circle. Fold over to create a half-moon shape and seal the edges with a fork.
Optionally brush oil on the tops of the empanadas, then bake for 25 to 30 minutes until golden brown. Allow to cool slightly before serving.

Notes

Ensure your butter and water are cold to achieve a flaky crust.
Feel free to customize the filling with your favorite vegetables or add spices for extra flavor.
Empanadas can be served with salsa or your choice of dipping sauce.