These vegan empanadas are crispy on the outside and filled with a savory, spiced veggie filling that will satisfy your hunger and impress your guests. The perfect handheld treat for any party or appetizer spread.
Ingredients You'll Need
1 sheet vegan puff pastry (or gluten-free puff pastry)
1/2 cup cooked lentils (or black beans)
1 medium potato, peeled and diced
1/4 cup chopped onion
1/2 cup frozen peas
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground turmeric (for color)
1/2 tsp garlic powder
1 tbsp olive oil
Salt and pepper to taste
1 tbsp chopped cilantro (optional, for garnish)
Vegan egg wash (optional: 1 tbsp plant milk + 1 tsp maple syrup or agave)
Prepare the Filling
Heat olive oil in a skillet over medium heat.
Add the onion and cook for 2-3 minutes until softened.
Add:
diced potato
peas
lentils (or beans)
cumin
paprika
turmeric
garlic powder.
Cook for another 8-10 minutes, stirring occasionally, until the potatoes are tender. Season with salt and pepper to taste.
Let the mixture cool.
Assemble the Empanadas
Preheat your oven to 375°F (190°C).
Roll out the puff pastry and cut it into circles (about 4-5 inches wide).
Place a spoonful of the veggie filling in the center of each circle.
Seal and Bake
Fold the dough over to create a half-moon shape and press the edges to seal. If you like, crimp the edges with a fork for a decorative touch. Brush the tops with vegan egg wash (optional) for a golden finish.
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden and crispy.
Serve
Serve the empanadas warm with a side of salsa, guacamole, or a tangy vegan dipping sauce.
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