Vegan Empanadas
With flaky dough and a savory filling, I love making these easy vegan empanadas since they always impress anyone I serve them to. I pack them with black beans, corn, red peppers, and warm spices that turn into little pockets of comfort as they bake. They are ready in just 45 minutes, which makes them perfect for busy days or casual family dinners.
Servings: 20 empanadas
Calories: 96kcal
Equipment
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 cup plain coconut milk yogurt
For the Filling
- 1 tbsp olive oil
- ½ cup diced red onion
- 2 cloves garlic crushed
- 1 small red pepper diced
- 1 small yellow pepper diced
- ½ cup frozen corn kernels
- 15 oz can of black beans drained and rinsed
- 1 tsp paprika
- 1 tsp cumin
- ¼ tsp chili powder
- 1 jalapeño finely diced, seeds removed
- 1½ tsp tomato paste
- 1 tbsp cilantro finely chopped
- ½ tsp salt
Instructions
- Combine the flour, coconut yogurt, and ½ tbsp water in a medium mixing bowl, mix until it forms a dough.
- Turn out onto a bench lightly dusted in flour. Gently knead the dough until smooth, do not over mix.
- Place the dough into a bowl and cover with plastic wrap. Set aside on the bench while preparing the remaining ingredients.
- Heat oil in a large pot, add the diced onion and sauté for 2-3 minutes. Add the garlic, peppers, and corn. Sauté for a further 5-6 minutes.
- Add to this all remaining ingredients and cook for another 5 minutes.
- Remove from the heat and allow to cool completely.
- Preheat oven to 350F/ 180C
- Divide the pastry in half and roll out thin on a lightly floured surface.
- Using a round cutter, cut dough into rounds. Add 1-2 tbsp of cooked bean mixture to the center of each round. Run a thin layer of water around the edges.
- Fold the dough rounds in half and seal the edges with a fork. Place on a baking tray lined with baking paper. Lightly spray with spray oil.
- Bake the empanadas for 15 minutes or until lightly golden. Serve with tomato salsa.
Notes
- My #1 Secret Tip for this recipe is to cover the dough with plastic wrap so it stays moist while it rests. This keeps the dough soft and easy to work with, which makes shaping the empanadas much smoother.
- Rest the dough: I let the dough rest for 10 to 20 minutes so it becomes soft and easy to shape. This short pause helps the empanadas bake evenly.
- Roll the dough: I roll the dough to about one quarter inch thick. This keeps the pastry tender while still strong enough to hold the filling.
- Do not overfill: I add only a small spoonful of filling to each circle. This helps the empanadas seal well and prevents leaks.
- Use water to seal: I brush the edges with a little water before sealing with a fork. This keeps the dough closed while it bakes.
- Add vegan wash: I brush the tops with melted vegan butter for a golden finish. The color turns warm and inviting once they come out of the oven.
Nutrition
Serving: 1empanada | Calories: 96kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 129mg | Fiber: 3g | Sugar: 1g