Vegan Empanadas Recipe

Mix dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar until evenly combined.

Cut in fat

Add 6 tbs cold vegan butter (cubed) to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining.

Add liquids

Combine 8 tbs ice water with 1 tbs apple cider vinegar. Drizzle into the flour mixture a tablespoon at a time, gently mixing with a fork until dough just comes together and holds when pressed. You may not need all the water.

Form and chill

Turn the dough onto a lightly floured surface, gather into a disk about 1-inch thick, wrap tightly in plastic or reusable wrap, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Prepare vegetables

While dough chills, peel and small-dice 2 medium potatoes and 1 small carrot (or grate). Finely chop 1 medium yellow onion, mince 3 garlic cloves, dice 1 red bell pepper, and pit and chop 6 green olives.

Sauté aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook vegetables

Add diced potatoes, diced red pepper, and grated carrot. Cook, stirring occasionally, 6–8 minutes until potatoes begin to soften and edges brown lightly.

Season and simmer

Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp turmeric; cook 1 minute to bloom the spices. Add 2 tbs tomato paste and mix thoroughly, then pour in 1/2 cup vegetable broth (or water). Reduce heat to low, cover, and simmer 6–8 minutes until potatoes are tender and liquid has mostly absorbed.

Finish filling

Stir in 1 cup thawed peas, 6 chopped olives, 1 tsp salt, 1/2 tsp black pepper, 1/4 cup chopped cilantro or parsley, and 1 tbs lime juice. Cook 1–2 minutes to combine. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature before assembly (about 15–20 minutes).

Roll and cut

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Using a 4–5 inch round cutter (or the rim of a bowl), cut out rounds. Gather scraps, re-roll once, and continue until all dough is used.

Fill empanadas

Place about 2 tablespoons of cooled filling in the center of each dough round, leaving a 1/2-inch border. Brush the border lightly with non-dairy milk. Fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold into a decorative braid to fully seal.

Brush and seed

Place empanadas on the prepared baking sheet. Brush tops with remaining non-dairy milk and sprinkle with 1 tsp sesame or nigella seeds if using.

Bake

Bake in the preheated oven for 18–22 minutes until golden brown and crisp. Rotate the pan halfway through baking for even color.

Cool and serve

Remove from oven and let empanadas rest 5 minutes on the baking sheet. Serve warm with chimichurri, salsa, or a simple avocado-lime dip if desired.