Vegan Puerto Rican Empanadas Recipe

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Vegan butter: Adds richness and helps create a flaky crust.

Water: Binds the dough together.

Black beans: Provides a hearty, protein-rich filling.

Corn: Adds sweetness and texture to the filling.

Bell pepper: Contributes a fresh, slightly sweet flavor.

Cumin: Adds a warm, earthy spice to the filling.

Paprika: Provides a mild, smoky flavor.

Garlic powder: Enhances the savory taste of the filling.

Onion powder: Adds depth and a subtle sweetness to the filling.

Salt and pepper: Season the filling to taste.

To ensure your empanadas have a perfectly flaky crust, make sure your vegan butter is very cold before incorporating it into the flour. You can even place the butter in the freezer for a few minutes before using it. When cutting the butter into the flour, aim for pea-sized pieces to create pockets of steam during baking, which will result in a light and flaky texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the empanadas healthier.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend ensures the empanadas are safe to eat.

• cold vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps create a flaky crust.

• cold vegan butter - Substitute with olive oil: Olive oil is a healthier fat option and can also help achieve a tender crust.

• cooked black beans - Substitute with cooked lentils: Lentils offer a similar texture and protein content, making them a great alternative.

• cooked black beans - Substitute with chickpeas: Chickpeas provide a different texture but are equally nutritious and filling.

• cooked corn - Substitute with diced zucchini: Zucchini adds a different texture and moisture, making the filling more varied.

• cooked corn - Substitute with peas: Peas offer a similar sweetness and pop of color to the filling.

• diced bell pepper - Substitute with diced tomatoes: Tomatoes add a juicy texture and a slightly different flavor profile.

• diced bell pepper - Substitute with diced carrots: Carrots provide a crunchy texture and a touch of sweetness.

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor to the filling.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor to the filling.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Fresh onions add a more robust and fresh flavor to the filling.

• Allow the empanadas to cool completely before storing or freezing. This prevents condensation, which can make the dough soggy.

• For short-term storage, place the cooled empanadas in an airtight container. They can be kept in the refrigerator for up to 3 days.

• To freeze, arrange the cooled empanadas in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the empanadas are firm. This prevents them from sticking together.

• Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date and contents. They can be stored in the freezer for up to 3 months.

• When ready to reheat, preheat your oven to 350°F (175°C). Place the frozen empanadas on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat refrigerated empanadas in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.

• For a quicker option, reheat in the microwave on a microwave-safe plate. Heat on high for 1-2 minutes, checking halfway through to ensure even heating. Note that this method may result in a less crispy texture.

• To maintain the crispiness of the dough, avoid reheating empanadas in the microwave if possible. The oven or toaster oven is the best choice for preserving texture.

• If you have leftover filling, store it in an airtight container in the refrigerator for up to 3 days. You can use it to make fresh empanadas or add it to other dishes like tacos or salads.

• For an extra burst of flavor, consider brushing the empanadas with a bit of olive oil before reheating. This can help achieve a golden, crispy exterior.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them lightly with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through and the crust is crispy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the empanadas directly on the rack or on a small baking tray. Heat for 10-12 minutes, checking halfway through to ensure they are not over-browning.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter to the pan. Place the empanadas in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are warmed through and the crust is crispy.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method may result in a softer crust.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in the air fryer basket in a single layer. Heat for 5-7 minutes, or until they are warmed through and the crust is crispy.

• Oven: Used to bake the empanadas until they are golden brown and cooked through.

• Mixing bowl: Used to combine the flour and salt, and later to mix the filling ingredients.

• Pastry cutter: Used to cut the vegan butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Used to roll out the dough on a floured surface to the desired thickness.

• Round cutter: Used to cut the rolled-out dough into circles for the empanadas.

• Baking sheet: Used to place the empanadas on for baking in the oven.

• Measuring cups: Used to measure out the flour, water, black beans, corn, and diced bell pepper.

• Measuring spoons: Used to measure out the salt, cumin, paprika, garlic powder, and onion powder.

• Mixing spoon: Used to mix the filling ingredients together in the bowl.

• Fork: Used to press the edges of the empanadas to seal them before baking.

• Flour sifter: Used to sprinkle flour on the surface to prevent the dough from sticking while rolling it out.

Prepare the filling in advance: Cook and season the black beans, corn, and bell pepper ahead of time. Store them in the fridge to save time on the day of baking.

Use a food processor: Quickly combine the flour and vegan butter by pulsing them in a food processor until they resemble coarse crumbs.

Pre-cut dough circles: Roll out and cut the dough into circles in advance. Stack them with parchment paper in between and refrigerate.

Batch baking: Bake multiple empanadas at once by using multiple baking sheets to maximize oven space and reduce overall baking time.