ABCD
 

Vegan Empanadas - Easy and Homemade

Today we are making Vegan Empanadas. An empanada is a type of baked or fried turnover with filling, common in Southern European, Latin American, and the Philippines cultures.



Ingredients for Vegan Empanadas Recipe

Ingredients for the Dough

All-Purpose Flour - 300 Grams

Salt - 1 Teaspoon

Vegan Butter - 100 Grams

Ice Water - 7 Tablespoons

Stuffing for Vegan Empanadas Recipe

Oil - 1 Tablespoon

Garlic - 4 Cloves

Bell Pepper - Half Medium Sized

Boiled Corn - 150 grams

Boiled Black Beans - 200 Grams

Salt - 1 & half teaspoon or as per taste

Cumin Powder - 1 & half teaspoon

Red Chili Powder - half teaspoon

Mango Powder - 1 teaspoon

Fresh Coriander leaves

Assembling Empanadas

Refrigerated Dough

Some dry flour

Water

Melted vegan butter

Grated Vegan Cheese




Step number 1 - Preparing the Dough

To a bowl, add 300 grams of all purpose flour, then add 1 teaspoon of salt. Give it a mix. Take around 100 grams of chilled vegan butter. Add it gradually to the flour and then with the help of a fork combine it with the flour. It is important that the butter is cold, and not at room temperature. The colder the better. Once all the vegan butter is well combined with the flour, add 6-7 tablespoons of ice water to it gradually. Combine it well. Now it’s time to get your hands dirty. We don’t have to knead a lot, just a little so the dough is well combined.

Once the dough comes together, I am dividing it into two parts, which is not required but I will be using only half of it for the recipe so I am making the division. Refrigerate the dough for a minimum of 30 mins.


Step 2 - Stuffing for the empanadas

To a pan add 1 tablespoon of oil, once the oil is hot, add 4 cloves of grated garlic, switch the heat to low so the garlic doesn’t burn. Stir fry the garlic for a minute. Add Half medium chopped bell pepper, cook over medium heat for 2 minutes. Then add 150 grams of boiled corn and around 200 grams of boiled black beans. Add 1 and half teaspoon of salt or salt as per taste. Add 1 and half teaspoon of cumin powder, half teaspoon of red chili powder, 1 teaspoon of mango powder, you can always add spices as per your taste. Mix everything and let it cook for 2 minutes over medium heat. Then finally add some fresh coriander leaves and give it a mix again. Switch off the heat and let it rest while we roll out the dough for the empanadas.


Step 3 - Preparing the Empanadas

Take the dough out of the refrigerator. Add some dry flour and start to roll out the dough. Remember it’s easier to work with the dough if it’s cold. If you feel that the weather is warm you can always place the dough back in the refrigerator and start working on it back again later. Roll it out thin or as per the thickness you want the empanadas to be. Don’t worry about the shape as we are eventually going to cut them

Then use a cutter or a bowl to get the round empanada sheets. Just press and rotate the bowl to cut the round sheet. Once you have cut all the sheets, roll the remaining dough back and repeat the same process of rolling out and cutting. I was able to get 7 sheets out of half dough.

Then take the sheet and add some dry flour and roll it further a little bit. Add the stuffing as per the size, I have added 2 tablespoons and rather I am reducing it a little otherwise the empanadas won’t close properly. Add some grated vegan cheese, which is optional. In order to seal the edges I am applying a very thin layer of water and then folding the empanadas. Press it gently without breaking it. Also try to push the stuffing towards the end, away from the edges. Now the fun part, take a fork and you can give it this standard empanada artwork. You may always choose to change the folding as per your choice, for me this is easy and fancy at the same time.


Repeat the same of the remaining empanadas.




Then take a baking tray and add all the empanadas on it with some distance. Now brush the empanadas lightly with some vegan butter or olive oil, this will help to give that nice golden color to the empanadas.



Step 4 - Bake the empanadas over 180 C for 25 - 30 minutes in an oven.

The vegan oven baked empanadas are ready. Let me cut it and show you, it's so hot right now. Be careful and please don’t burn yourself as the empanadas will be hotter on the inside because of all the steam. They are cooked beautifully and are crispy on the outside and soooo soft on the inside.




You can make them and freeze them for later use too. They are so easy to prepare in bulk and perfect for meal preps as you can always have them with different stuffings. Please let me know in the comments what’s your favorite filling for empanadas.

So, if you liked today’s recipe, please give it a thumbs up and I would love to hear your feedback in the comments section


You can also watch the full recipe video below



658 views0 comments

Recent Posts

See All
Silver Steel Plate

MAKE SURE TO DOWNLOAD THE 
FREE VEGAN RECIPE GUIDE