Empanada Recipe

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

Vegan butter: A plant-based alternative to traditional butter, essential for creating a flaky crust.

Water: Helps to bind the dough together.

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

Onion: Adds a savory depth to the filling.

Garlic: Provides a robust, aromatic flavor.

Bell pepper: Adds sweetness and color to the filling.

Corn kernels: Contributes a sweet, crunchy texture to the filling.

Black beans: Adds protein and a hearty texture to the filling.

Cumin: A spice that adds warmth and earthiness to the filling.

Paprika: Adds a mild, smoky flavor and a touch of color.

Black pepper: Adds a hint of heat and enhances the overall flavor.

When making the dough for your empanadas, ensure that the vegan butter is very cold and cubed. This helps create a flaky texture. Use a pastry cutter or your fingertips to mix the butter into the flour until it resembles coarse crumbs. When adding the cold water, do so gradually to avoid over-hydrating the dough. Once the dough comes together, wrap it in plastic wrap and chill it for at least 30 minutes to relax the gluten and make it easier to roll out.

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

• Cold and cubed vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and consistency, making it a good alternative for the dough.

• Cold water - Substitute with plant-based milk: Plant-based milk can add a slight richness to the dough, enhancing the flavor.

• Salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile compared to regular table salt.

• Chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a different depth to the filling.

• Minced garlic - Substitute with garlic powder: Garlic powder can be a convenient alternative and still provide a strong garlic flavor.

• Chopped bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a slightly smoky flavor, enhancing the filling.

• Cooked corn kernels - Substitute with frozen peas: Frozen peas add a sweet and slightly starchy element, similar to corn.

• Cooked black beans - Substitute with lentils: Lentils provide a similar texture and protein content, making them a good alternative.

• Cumin - Substitute with ground coriander: Ground coriander offers a citrusy and slightly sweet flavor, which can complement the other spices.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the filling, enhancing the overall flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, which can enhance the taste of the filling.

• Black pepper - Substitute with white pepper: White pepper has a milder heat and a slightly different flavor profile, offering a subtle change to the filling.

• Allow the empanadas to cool completely after baking. This prevents condensation and sogginess when storing.
• Place the cooled empanadas in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to regain crispiness.
• For freezing, arrange the cooled empanadas on a baking sheet in a single layer. Freeze until solid, about 2-3 hours.
• Transfer the frozen empanadas to a freezer-safe bag or container. Label with the date for reference.
• Freeze for up to 2 months. When ready to eat, bake directly from frozen at 375°F (190°C) for 25-30 minutes or until heated through and golden brown.
• To prevent freezer burn, ensure the empanadas are well-sealed and excess air is removed from the storage bag or container.
• For a quick snack, microwave frozen empanadas for 1-2 minutes, then crisp in the oven for 5-10 minutes.

• Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the crust is crispy.

• For a quick reheat, use a microwave. Place the empanadas on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the empanadas in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter. Place the empanadas in the skillet and cook for 2-3 minutes on each side until they are heated through and the crust is crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the empanadas on the rack or a baking sheet. Toast for 10-12 minutes, checking halfway to ensure they are evenly heated 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, salt, vegan butter, and water to form the dough.

• Rolling pin: Used to roll out the dough into thin circles.

• Knife: Used to chop the onion, garlic, and bell pepper.

• Cutting board: Provides a safe surface for chopping vegetables.

• Pan: Used to sauté the onion, garlic, bell pepper, corn, and black beans.

• Spatula: Used to stir and sauté the vegetables in the pan.

• Fork: Used to seal the edges of the empanadas.

• Baking tray: Used to place the empanadas on for baking.

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

• Measuring spoons: Used to measure the salt, cumin, paprika, and black pepper.

Prepare the filling in advance: Cook the onion, garlic, bell pepper, corn, and black beans ahead of time and store in the fridge.

Use a food processor: Quickly mix the flour, salt, and vegan butter in a food processor to save time.

Pre-cut dough circles: Roll out and cut the dough into circles beforehand, then store them in the fridge.

Batch baking: Bake multiple trays of empanadas at once to maximize oven usage.

Freeze extras: Make a double batch and freeze the extra empanadas for a quick meal later.