Empanadas are handheld pastries filled with a savory mixture, folded and baked until golden. This version uses a coconut oil dough and a lentil-and-vegetable filling seasoned with cumin, paprika, and tomato paste. They’re worth making because a single batch gives you portable, satisfying meals for several days with almost no reheating effort.
The technique that matters
Two things determine whether these empanadas hold together or fall apart. First, the dough needs to be cold when you work it. Coconut oil firms up when chilled, which is what creates flaky layers — if the dough warms up and turns greasy, the baked crust will be dense instead of tender. Work quickly, and if the dough softens, put it back in the fridge for 10 minutes before continuing. Second, the filling must be dry before it goes in. A wet filling steams from the inside and turns the bottom of the pastry soggy. After cooking, spread the filling on a plate and let it cool completely — any excess liquid will also thicken as it cools. Both steps take almost no extra time but make a real difference in the final texture.
Common problems and fixes
- Seams split open during baking: The edges weren’t pressed firmly enough, or there was filling too close to the border. Leave at least a half-inch margin and press the fork crimp down with real pressure — a light press won’t hold.
- Bottoms are pale and soft: Your baking sheet is insulating the heat. Move the sheet to a lower oven rack, or preheat the sheet in the oven before placing the empanadas on it.
- Dough tears when you fold it: The circle was rolled too thin at the edges. Roll to an even thickness all the way across — thinner edges crack under the stress of folding.
- Filling tastes flat after reheating: Lentils absorb salt as they sit. Taste the filling again after it cools and adjust seasoning before assembly, not just while it’s hot.
- Empanadas stick to the parchment after freezing: They were frozen touching each other. Freeze them on a flat tray in a single layer first, then transfer to a bag or container once solid.
Make-ahead notes
Baked empanadas keep in an airtight container in the fridge for up to 4 days — skip the garnish on anything you’re storing, not worth the extra dish. To reheat, use an oven or toaster oven at 375°F for about 10 minutes; a microwave works but softens the crust. For longer storage, freeze them unbaked: assemble, freeze on a parchment-lined tray until solid (about 2 hours), then transfer to a freezer bag where they’ll keep for up to 3 months. Bake from frozen at 400°F for 25–28 minutes, adding a few minutes over the standard bake time. The filling can also be made up to 3 days ahead and refrigerated separately, which breaks the project into two shorter sessions.
Vegan Empanadas
Equipment
- Rolling Pin
- Large skillet
- Baking sheet
- Parchment paper
- Pastry Cutter or Knife
Ingredients
Empanada Dough
- 2 ¼ cups all-purpose flour unbleached, organic preferred
- ½ tsp sea salt
- â…“ cup refined coconut oil solid, not melted
- ½ cup cold water add a little more if needed, 1 tbsp at a time
Filling
- 1 tbsp olive oil extra virgin
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup white potatoes peeled and small diced
- 1 cup carrots small diced
- ½ cup frozen peas
- ½ cup cooked lentils green or brown, drained
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- 1 tbsp tomato paste
- ¼ cup vegetable broth unsalted
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Prepare the dough: In a mixing bowl, whisk together flour and salt. Cut in the solid coconut oil using a pastry cutter until it forms coarse crumbs. Gradually add cold water and mix until the dough pulls together. Form into a disc, wrap in plastic, and chill for 30 minutes.
- Make the filling: In a skillet over medium heat (350°F / 175°C), heat olive oil and sauté onion until translucent, about 3 minutes. Add garlic and cook another 30 seconds until fragrant.
- Add diced potatoes and carrots. Cook for 8–10 minutes, stirring occasionally, until slightly soft. Stir in peas, lentils, cumin, paprika, tomato paste, and vegetable broth. Simmer for 5–7 minutes, until vegetables are tender and mixture is thick. Season to taste.
- Assemble: Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 4 to 5-inch circles. Fill each with 2 tablespoons of filling, fold over, and press edges together using a fork. Place on a parchment-lined baking sheet.
- Bake: Bake empanadas for 20–25 minutes until golden brown. Let cool slightly before serving.
Notes
- For extra crispness, brush empanadas with plant-based milk before baking.
- Use a mix of whole wheat and all-purpose flour for a nuttier crust.
- Leftover filling is great in tacos!
Nutrition
Common questions
Can I use canned lentils instead of dried?
Yes — drain and rinse them well before adding to the filling. Because canned lentils are already fully cooked, add them toward the end of the filling cook time so they don’t turn mushy, just long enough to absorb the spices.
How do I keep the dough from cracking when I fold it?
Let the dough rest for at least 20 minutes after mixing so the flour fully hydrates and the gluten relaxes. If cracks still appear at the edges, dab a little cold water on the crack and press it back together before crimping.
Can I make these without coconut oil?
A neutral solid fat like vegetable shortening works as a direct substitute in the same quantity. Avoid liquid oils — they won’t create the same flaky structure because they don’t firm up the way solid fats do.
My empanadas came out dry inside. What went wrong?
They were likely overbaked, or the filling didn’t have enough moisture going in. Pull them out as soon as the crust is golden, and make sure the filling includes the full amount of tomato paste and vegetable broth called for in the recipe.
More plant-based recipes to try
- Vegan Arepas Reina Pepiada
- Crispy Bean Corn Tostadas
- Smoky BBQ Jackfruit Tacos
- Vegan Cornish Pasties Recipe