Description

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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 empanada
Calories: 210
Sugar: 3g
Sodium: 260mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg