Are Vegan Empanada Recipe
This vegan Venezuelan empanadas are made with corn flour, black beans, plantain & avocado
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Ingredients
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Dough
Black Bean Filling
Plantain & Avocado
To Finish & Frying
Method
Dough
- 1
Make dough
Combine the pre-cooked corn flour and salt in a large bowl. Gradually add the warm water while mixing with your hand or a spoon until a soft, slightly sticky dough forms. Add 2 tbsp vegetable oil and knead 1–2 minutes until smooth. If dough is dry, add up to 2 tablespoons more water; if too sticky, add a little more corn flour (1 tbsp at a time). Cover with a damp towel and let rest 10 minutes.
- 2
Portion dough
Divide the dough into 8 equal pieces (about 60–70 g each). Roll each piece into a smooth ball and cover with the damp towel to prevent drying while you assemble empanadas.
Black Bean Filling
- 3
- 4
Season and mash beans
Add the cooked black beans to the skillet with cumin, smoked paprika, coriander (if using), salt, and pepper. Cook 2–3 minutes to warm the beans. Use a fork or potato masher to lightly mash the beans in the pan so the filling holds together but still has some texture. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning.
- 5
Cool filling
Remove the bean mixture from heat and let cool slightly while you prepare the plantain and dough (about 5 minutes).
Plantain & Avocado
- 6
Cook plantain
Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Add the sliced plantain and fry 2–3 minutes per side until golden and tender. Transfer to a paper towel-lined plate and sprinkle lightly with 1/8–1/4 tsp salt. For a healthier option you may roast plantain slices at 425°F (220°C) for 12–15 minutes, flipping once.
- 7
Prepare avocado
Mash or thinly slice the ripe avocado and season with a pinch of salt. Keep ready for filling.
Assemble Empanadas
- 8
Form discs
Lightly dust a piece of plastic wrap or parchment with a little corn flour or all-purpose flour. Place one dough ball between two pieces of plastic wrap or parchment and gently press with your palm or use the bottom of a flat dish to flatten into a roughly 5–6 inch (12–15 cm) disc about 1/8–1/4 inch thick. Repeat for remaining dough balls, keeping discs covered with a damp towel or plastic to prevent drying.
- 9
Fill
On one half of each disc, place about 2–3 tablespoons of the black bean mixture (do not overfill), one or two slices/pieces of fried plantain, and a little mashed or sliced avocado. Leave a 1/2-inch border.
- 10
Frying & Finishing
- 11
Heat oil for frying
Pour oil for frying into a deep skillet to a depth of about 1/2 inch (or use a pot for deeper frying). Heat over medium-high until oil reaches about 350°F (175°C) or a small piece of dough sizzles on contact and turns golden in ~30 seconds. Alternatively, shallow-fry in batches with about 1/4–1/2 inch oil.
- 12
Fry empanadas
Carefully add 2–3 empanadas to the hot oil without crowding. Fry 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to avoid burning. Transfer to a paper towel-lined tray to drain excess oil.
- 13
- 14
Serve
Serve warm with lime wedges and optional hot sauce or salsa. Empanadas are best eaten fresh, but cooled leftovers can be reheated in a skillet or oven for crispness.