Description
These Vegan Empanadas are packed with flavor and simple to make. With a savory filling of black beans, potatoes, and spices, they are ideal for a quick dinner or a delightful snack.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 pinch salt
- ½ cup cold vegan butter (cut into ¼-inch cubes)
- ½ cup cold water
- 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)
Instructions
- For the Empanada Dough: In a food processor, pulse flour and salt to combine. Add the cold vegan butter and water, pulsing until the mixture is coarse and crumbly.
- Transfer the dough to plastic wrap, shape into a ball, and wrap tightly. Refrigerate for at least 30 minutes.
- For the Empanada Filling: Boil a pot of water, add potato cubes, and cook for about 3 minutes until fork tender. Drain and set aside.
- In a skillet over medium heat, heat olive oil and sauté onion, carrot, celery, and garlic until tender, about 2 minutes.
- Stir in black beans, boiled potatoes, frozen peas, spices, and seasonings. Cook until heated through. Remove from heat and let cool.
- For the Empanadas: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roll the chilled dough into a ¼-inch thick disc and cut out 4- to 5-inch circles. Place the circles on the baking sheet.
- Spoon 3 tablespoons of filling onto one half of each circle, fold to form a half-moon, and seal edges with a fork.
- Brush the tops with oil if desired, then bake for 25 to 30 minutes until golden brown. Let cool slightly before serving.
Notes
Feel free to customize the filling with your favorite vegetables or spices.
Serve with salsa for a fresh touch.
Empanadas can be frozen after baking for quick snacks later.
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg