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
Filling
Assembly & Toppings
Method
Dough
- 1
Mix dry ingredients
In a mixing bowl combine 2 cups precooked corn flour, 2 tablespoons fine cornmeal (if using) and 1 teaspoon salt; stir to distribute evenly.
- 2
Add liquids and form dough
Make a well in the center and add 1 1/4 cups warm water and 2 tablespoons vegetable oil. Mix with your hand or a spoon until a loose dough forms.
- 3
Knead briefly and rest
Knead the dough in the bowl or on a clean surface for 1–2 minutes until smooth and pliable but not sticky. If dough feels dry, add warm water 1 tablespoon at a time; if too sticky, dust with a little more cornmeal. Cover with a damp towel and let rest 10 minutes.
Filling
- 4
Prepare plantain
Peel and dice enough ripe plantain to measure 1 cup. Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the diced plantain and cook, stirring occasionally, until golden and softened, about 6–8 minutes. Remove from pan and set aside.
- 5
Sauté aromatics
In the same skillet add the diced onion and red bell pepper. Sauté over medium heat 4–5 minutes until translucent and softened. Add the minced garlic and cook 30–45 seconds until fragrant.
- 6
Combine beans and spices
Add 1 cup cooked black beans (drained) to the skillet with the aromatics. Lightly mash the beans in the pan with the back of a spoon or potato masher, leaving some whole beans for texture. Stir in 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground coriander, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 7
Assembly & Cooking
- 8
Portion the dough
Divide the rested dough into 8 equal pieces (about 2.5–3 ounces / golf-ball size). Keep dough balls covered with a damp towel to prevent drying.
- 9
Form empanada discs
Place a dough ball between two sheets of plastic wrap or parchment. Press with a small plate or use a tortilla press to form a thin disc about 5–6 inches (12–15 cm) across and roughly 1/8 inch thick. Peel off plastic carefully.
- 10
Fill and seal
Place about 2–3 tablespoons of the black bean–plantain filling in the center of each disc, leaving a 1/2-inch border. Optionally place a little mashed avocado in the center or reserve avocado for topping. Lightly brush the edge with a touch of water or oil, fold the disc over to create a half-moon, and press edges together. Crimp with a fork or pleat the edge to seal well.
- 11
Cook — pan-fry method
Heat a large skillet over medium heat and add about 1/4–1/2 cup oil (enough for shallow frying). When oil is hot (test with a small piece of dough — it should sizzle), add empanadas in a single layer without crowding. Fry 2–3 minutes per side until golden brown and crisp, turning carefully with a spatula. Transfer to a paper towel–lined plate to drain.
- 12
Cook — baked option
Preheat oven to 400°F (200°C). Place assembled empanadas on a parchment-lined baking sheet. Brush lightly with oil. Bake 15–18 minutes, turning once halfway, until golden and set. Baking yields a drier, less oily empanada.
- 13
Serve
Serve warm topped or sided with sliced or mashed avocado, a drizzle of vegan crema if using, chopped cilantro, and lime wedges. Empanadas are best fresh but can be kept in the refrigerator up to 2 days and reheated in a skillet or oven for crispness.