Vegan Empanada Bowl Recipe
Choose 2 Empanadas Per Bowl, Includes Sauces, Served with Spanish Rice & Grandmas Black Beans
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Empanadas and Sides
Method
Preparation
- 1
Make the Empanada Dough
In a mixing bowl, combine the all-purpose flour and salt. Add the olive oil and mix until crumbly. Gradually add warm water and knead until a smooth dough forms. Let it rest for 30 minutes.
- 2
Prepare the Filling
While the dough is resting, prepare your choice of filling by sautéing vegetables or mixing cooked lentils with spices. Allow to cool.
- 3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles (about 4-5 inches in diameter). Place a tablespoon of filling on one half of each circle. Fold the dough over and crimp the edges to seal.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
- 5
Serve
In a bowl, serve 2 empanadas alongside a scoop of Spanish rice and a generous portion of Grandma's black beans. Drizzle with salsa or your sauce of choice.