Vegetarian Empanadas

How to Make Vegetarian Empanadas

How to make vegetarian empanada filling:

Ingredients you’ll need:

• Olive oil
• 1 jalapeño (feel free to include as much or as little of the seeds as you prefer)
• Corn
• Black beans (rinse and drain first if using canned)
• Russet potato
• Seasonings: salt, paprika, red pepper flakes, ground black pepper, and ground cumin
• Celery
• Red bell pepper and green bell pepper
• Optional: shredded cheese (Monterey jack, Mexican blend, or pepper jack cheese would all be delicious)

To make the veggie empanada filling, start by heating the olive oil in a large skillet over medium heat. Add the jalapeño and sauté. Once fragrant, add corn, black beans, potato and seasonings and stir together in the pan. After the mixture has come together, add the diced celery and bell peppers. Cook until tender.

How to assemble vegetarian empanadas:

1. Tear off golf-ball sized pieces of the chilled dough and roll into balls.
2. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles.
3. Place 2 heaping tablespoons of filling in the center of each dough circle. Sprinkle lightly with cheese, if using. Be sure not to overfill your empanadas as you assemble, which is easy to do. Use a little less than you think to prevent any holes or tears in the dough and to prevent them from bursting open as they bake.
4. Brush a small amount of egg wash lightly over one half edge’s border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
5. Brush with an egg wash and bake.

How can I make these vegetarian empanadas vegan-friendly?

We haven’t tested this ourselves, but feel free to omit the cheese and use a vegan butter in the dough if you prefer to make these empanadas vegan. For the egg wash, try using a non-dairy milk instead, just note the empanadas may not get as brown.

How long to bake vegetarian empanadas recipe?

I baked mine for 20 minutes, until golden brown. If you make empanadas that are smaller or bigger than the size created in the recipe, make sure to adjust the baking time accordingly.

What to serve with Veggie Empanadas:

• Green or red salsa
• Sour cream
• Guacamole
• Spanish rice
• Salad

How to store empanadas:

Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. Reheat in a 400°F oven until the crust has re-crisped and the filling is warmed through, about 5 to 7 minutes.

How to make Vegetable Empanadas ahead of time:

The empanada dough can be wrapped in plastic and stored in the fridge for one day before using. The filling can also be cooked and stored in an airtight container in the fridge for a day. The assembled unbaked empanadas can also be covered in plastic and stored in the fridge for up to 2 days, no need to change the baking time.

How to freeze vegetarian empanadas:

Freeze the sheet of unbaked empanadas until solid, then transfer into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time.

Fully baked empanadas can also be frozen, though they lose a bit of their flaky texture. To prevent freezer burn, wrap them individually in plastic wrap. To reheat, unwrap as many empanadas as you want and warm in a 300°F oven or toaster oven, about 10 minutes.