Vegan Empanadas
These baked empanadas are filled with a spiced mixture of vegetables — typically black beans, corn, onion, and bell pepper — seasoned with cumin, smoked paprika, and chili. The dough is a standard flaky pastry made without butter or lard, using plant-based fat instead. Plan for about an hour total, including dough prep and baking time.
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
- ⅓ 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
Calories: 560kcalCarbohydrates: 79gProtein: 13gFat: 23gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 423mgPotassium: 661mgFiber: 8gSugar: 5gVitamin A: 5649IUVitamin C: 25mgCalcium: 54mgIron: 6mg
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