Vegan Empanadas - Easy Baked Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cook faster.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan adds a cheesy flavor but is not vegan.

Add 300 grams of all-purpose flour to a bowl.

Add 1 teaspoon of salt and mix.

Gradually add 100 grams of chilled vegan butter and combine with a fork.

Add 6-7 tablespoons of ice water gradually and mix until combined.

Divide the dough into two parts and refrigerate for a minimum of 30 minutes.

In a pan, heat 1 tablespoon of oil and add 4 cloves of grated garlic, cooking on low heat for 1 minute.

Add 1/2 medium chopped bell pepper and cook over medium heat for 2 minutes.

Add 150 grams of boiled corn and 200 grams of boiled black beans.

Add 1.5 teaspoons of salt, 1.5 teaspoons of cumin powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of mango powder, mixing well and cooking for 2 minutes.

Add fresh coriander leaves and mix, then remove from heat.

Take the dough out of the refrigerator and roll it out with some dry flour.

Cut the dough into round empanada sheets using a cutter or bowl.

Add 2 tablespoons of stuffing to each sheet, optionally adding grated vegan cheese.

Seal the edges with a thin layer of water and fold the empanadas, using a fork to crimp the edges.

Place the empanadas on a baking tray with some distance between them.

Brush the empanadas lightly with vegan butter or olive oil.

Bake at 180°C for 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens