I love this recipe because it delivers restaurant-quality empanadas right from my own kitchen. The dough bakes up perfectly flaky, while the filling is rich, well-seasoned, and deeply satisfying. I also enjoy how versatile and crowd-pleasing these empanadas are, whether I serve them as a main dish or a snack.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
neutral oil optional, for top of empanadas
For the Empanada Dough 2 ½ cups all-purpose flour 1 pinch salt ½ cup cold vegan butter cut into ¼-inch cubes ½ cup cold water
For the Empanada Filling 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
Directions
I start by making the dough, adding the flour and salt to a food processor and pulsing to combine. I add the cold vegan butter and water, then pulse until the mixture looks coarse and crumbly. I transfer the dough to plastic wrap, form it into a ball, wrap it tightly, and refrigerate it for at least 30 minutes.
For the filling, I bring a small pot of water to a boil and cook the potato cubes until fork tender, about 3 minutes. I drain them well and set them aside. I heat olive oil in a large skillet over medium heat, then cook the onion, carrot, celery, and garlic until tender. I add the black beans, potatoes, peas, spices, salt, and pepper, cooking until everything is fragrant and heated through. I remove the filling from the heat and let it cool.
To assemble, I preheat the oven to 375°F and line a baking sheet with parchment paper. I roll out the dough into a ¼-inch-thick disc and cut it into 4- to 5-inch circles. I place filling on one half of each circle, fold the dough over, and seal the edges with a fork. I brush the tops lightly with oil if desired, then bake for 25 to 30 minutes until golden brown.
Servings and Timing
This recipe makes 12 empanadas. Prep time is 10 minutes, cook time is 25 minutes, and total time is 35 minutes.
Variations
I sometimes make these gluten free by using a gluten-free all-purpose flour. When I want extra spice, I add a pinch of chili powder or smoked paprika to the filling. I also like swapping black beans for lentils or adding chopped spinach for extra greens.
Storage/Reheating
I store leftover empanadas in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the oven until heated through to keep the crust crisp. I avoid the microwave when possible since it softens the dough.
FAQs
Can I freeze vegan empanadas?
Yes, I freeze them baked or unbaked and cook directly from frozen when needed.
Do I need a food processor for the dough?
No, I can cut the butter into the flour by hand if needed.
Can I make the filling ahead of time?
Yes, I often prepare the filling a day in advance and store it in the fridge.
What dipping sauces go well with these?
I like serving them with salsa, vegan sour cream, or chimichurri.
How do I prevent the empanadas from opening?
I make sure not to overfill and firmly seal the edges with a fork.
Can I air fry these empanadas?
Yes, I air fry them until golden, checking frequently.
Are these empanadas kid-friendly?
I find they’re mild and easy to enjoy, especially without extra spice.
Can I use sweet potatoes instead?
Yes, sweet potatoes work well and add natural sweetness.
Why does the dough need chilling?
Chilling helps keep the butter cold, which creates a flaky crust.
Can I bake them ahead for a party?
Yes, I bake them earlier in the day and reheat before serving.
Conclusion
These vegan empanadas are a comforting, flavorful recipe I rely on when I want something satisfying and homemade. With a flaky crust and hearty filling, they’re proof that plant-based cooking can be just as indulgent and delicious.
Hearty and flaky vegan empanadas filled with a savory mix of potatoes, black beans, vegetables, and warm spices, perfect as a satisfying meal or snack.
Ingredients
Neutral oil (optional, for brushing tops)
2 1/2 cups all-purpose flour
1 pinch salt
1/2 cup cold vegan butter, cut into 1/4-inch cubes
1/2 cup cold water
1 large russet potato, peeled and cut into 1/4-inch cubes
1 tablespoon olive oil
1/2 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
1/2 cup frozen peas
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Instructions
Add the flour and salt to a food processor and pulse to combine.
Add the cold vegan butter and cold water, pulsing until the mixture is coarse and crumbly.
Transfer the dough to plastic wrap, form into a ball, wrap tightly, and refrigerate for at least 30 minutes.
Bring a small pot of water to a boil and cook the potato cubes until fork tender, about 3 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Cook the onion, carrot, celery, and garlic until tender.
Add the black beans, cooked potatoes, peas, cumin, paprika, onion powder, garlic powder, salt, and pepper. Cook until fragrant and heated through.
Remove the filling from the heat and allow it to cool.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll the dough into a 1/4-inch-thick disc and cut into 4- to 5-inch circles.
Spoon filling onto one half of each dough circle, fold over, and seal the edges with a fork.
Brush the tops lightly with oil if desired.
Bake for 25–30 minutes, until golden brown.
Notes
Do not overfill the empanadas to prevent them from opening.
The filling can be made a day ahead and refrigerated.
Empanadas can be frozen baked or unbaked.
Reheat in the oven to keep the crust crisp.
Serve with salsa, vegan sour cream, or chimichurri.
