Description
These Vegan Empanadas are bursting with flavor, featuring a savory filling of black beans, potatoes, and spices, all wrapped in a flaky, homemade dough. Perfect for a quick dinner or a delightful snack, this easy recipe ensures everyone can enjoy a taste of comfort food at home!
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
- Add flour and salt to a food processor and pulse to combine.
- Add cold vegan butter and water to the food processor. Pulse until the mixture is coarse and crumbly.
- Transfer the dough to a sheet of plastic wrap, form it into a ball, and cover tightly. Refrigerate for at least 30 minutes.
- Fill a small pot with water and bring to a boil. Add potato cubes and boil until fork tender, for about 3 minutes.
- Carefully drain the potatoes using a colander and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, carrot, celery, and garlic once the oil is hot. Cook until the vegetables are tender, about 2 minutes.
- Add black beans, boiled potatoes, frozen peas, cumin, paprika, onion powder, garlic powder, salt, and black pepper to the skillet. Cook until everything is heated through and fragrant, then remove from heat and allow to cool.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the dough from the fridge and roll it into a large, flat disc, about ¼ inch thick. Cut the dough into circles of 4 to 5 inches and transfer them to the baking sheet.
- Place 3 tablespoons of filling on one half of each dough circle. Fold the other half over to cover, forming a half-moon shape. Use a fork to seal the edges.
- Lightly brush the tops of the empanadas with oil if desired. Bake in the oven for 25 to 30 minutes until golden brown.
Notes
You can customize the filling by adding your favorite vegetables or spices.
To make the dough even flakier, ensure that the vegan butter is very cold when mixing it with the flour.
Serve with salsa or your choice of dipping sauce for added flavor.
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg