- Make the dough:
In a large bowl, combine the flour and salt. Add the vegan butter or olive oil and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs. Slowly add the cold water, a tablespoon at a time, and knead the dough until it forms a smooth, soft ball. If the dough is too dry, add a little more water, but avoid making it too sticky. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to let it chill and firm up. - Prepare the filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.Add the diced potato (or cooked sweet potato) and cook for 5-7 minutes, stirring occasionally, until tender. If you’re using black beans or lentils, add them to the skillet now and cook for another 2-3 minutes, allowing everything to combine.
Season the filling with cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes. Remove from heat and let the filling cool to room temperature.
- Roll out the dough:
Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (a cup or bowl) to cut circles of dough about 4-5 inches in diameter. - Assemble the empanadas:
Place a spoonful of the filling in the center of each dough circle. Be careful not to overfill, as the empanadas will be difficult to seal. Fold the dough over to form a half-moon shape and press the edges together firmly with your fingers or a fork to seal the empanadas. - Brush and bake:
In a small bowl, mix the non-dairy milk with the maple syrup (if using). Brush this glaze over the top of each empanada to help them turn golden and shiny when baked.Place the empanadas on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until they are golden brown and crispy on the outside.
- Serve:
Remove the empanadas from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro if desired. Serve warm as a snack, appetizer, or main dish with your favorite dipping sauce, such as vegan sour cream or salsa.
Serving and Storage Tips:
- Serving Suggestions: These empanadas are delicious on their own or served with a side of salad or roasted vegetables. They’re also perfect as a party appetizer or a light dinner.
- Storage: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy again.
Variants:
- Veggie Filling: You can use a variety of vegetables such as spinach, zucchini, mushrooms, or corn in place of potatoes or beans.
- Tofu Filling: For a protein-packed filling, try crumbled tofu mixed with spices like turmeric, garlic powder, and nutritional yeast for a cheesy flavor.
- Sweet Empanadas: For a sweet treat, try using fruit like apples, peaches, or berries with cinnamon and sugar for a dessert version of these empanadas.
FAQ:
- Can I use store-bought dough? Yes! If you’re short on time, you can use store-bought vegan puff pastry or empanada dough instead of making your own from scratch.
- Can I freeze these empanadas? Absolutely! Once assembled, you can freeze the empanadas before baking. Just place them on a baking sheet in the freezer until they’re solid, then transfer them to an airtight container or bag. When you’re ready to bake, just add a few extra minutes to the baking time.
- How can I make these gluten-free? To make these empanadas gluten-free, use a gluten-free all-purpose flour blend and ensure the filling ingredients are gluten-free.
These Vegan Empanadas are flavorful, crispy, and so satisfying! With their savory filling and golden, flaky crust, they are sure to become a family favorite. Whether you’re making them for a quick dinner, party, or meal prep, you can’t go wrong with this easy-to-follow recipe!
