Veggie empanadas are much easier to make than you'd think. In this easy recipe, choose from three different vegetarian empanada fillings to create delicious, hot and flaky pastries. The recipe relies on using pre made empanada dough which simplifies the recipe.
Choose the filling for your empanadas. Each recipe for filling above will make one batch of 10-12 empanadas.
Make the filling using the instructions designated below for your choice.
Spinach and Artichoke
Heat oil in a skillet. When hot add onions and garlic and saute until tender. Add spinach and cook until spinach is wilted. Add the artichokes and nutmeg and cook for an additional 1-2 minutes. Remove from heat, stir in parmesan cheese and allow the mixture to cool slightly before assembling empanadas
Spicy Black Bean
Heat oil in a large skillet. When hot add onions and garlic and saute 2-3 minutes. Add jalapeno peppers and cook until all the veggies are soft. Add the tomato paste and beans and cook for an additional 1-2 minutes. Remove from heat and stir in cilantro.
Corn and Cheese
In a small bowl, mix together the corn, cheese and diced green onions.
Assemble the Empanadas
Preheat the oven to 400° F.
Lay the disks out on a lightly floured work surface.
Place a heaping tablespoon of the filling into the center of the dough circle.
Dampen the edges of the circle with water and fold in half to create a half moon shape.
Use a fork to press the edges closed.
Place each empanada onto a baking sheet with about 1 ½ inch of space in between.
Repeat with the remaining empanada dough and filling to make all 10 empanadas.
Brush the tops of the empanadas with plant-based milk. Place into the oven and cook for 15-20 minutes or until the pastry puffs up and golden brown.
Notes
Don’t overstuff the pastry. You want about 1 ½ tablespoons of filling in each veggie empanada. This amount allows you to more easily secure the edges of the empanada so they don’t come open during cooking.
Serve up the empanadas hot or warm. While they can be eaten cold or at room temperature, I think they taste best warm.
Dust the corn and cheese (or any flavor) with some powdered sugar. I know it sounds weird but it’s quite tasty. Here in Peru, it’s not uncommon for even the meat empanadas to have a light dusting of powdered sugar over the top.
Don't skip brushing the tops with plant-based milk and oil combination to help with the browning in the oven.
Notes on Nutrition for This Recipe:
Serving size is 1 empanada.
The nutrition in the card is based on veggie empanadas with the spinach and artichoke filling.
Empanadas with black bean filling: 118 calories, 21 g carbohydrates, 3 g protein, 3 g fat.
Empanadas with corn and cheese filling: 162 calories, 24 g carbohydrates, 6 g protein, 6 g fat.