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Easy Vegan Empanadas

Updated: Feb 25, 2019

Seriously, they are easy! I'm not a baker and you're not required to be one for this recipe! When you make these for your family, throw a little flour around on the counter and on your chin. After they eat, they'll do whatever you want!!

Enjoy your time off!!


Ready Pie Crust **shhhhhh secret

1/2 onion cut

4 potatoes cut into small cubes

2 carrots cut into thin slices

3 chipotle chilis from a can

Garlic Powder, Black Pepper, Salt to your liking

Cooking Oil, I use Grapeseed oil

Fresh Cilantro chopped

Make sure the pie dough is defrosted and lay it out on the counter. Use a large rim mug or bowl and cut out circles from the dough. Set aside.

For filling, sautee the onions till translucent then add potatoes and spices half way through cooking add carrots and chipotle chilis and mix. Cover and cook on low until tender. Stir in fresh cilantro and cook for 3 minutes more.

Oil baking pan for empanadas. Lay out dough and take a spoonful of filling (it's ok if it's hot) and put in center of dough. Fold dough in half and pinch tops and assemble onto baking pan. Once you've assembled the empanadas, oil the top of each one and put into the oven at 350 degrees for 20 minutes or until they're golden. Half way through the baking process you'll want to oil the tops once again.

I served mine with Chimichurri, here are the steps, you can make it during the baking time.

Chimichurri Ingredients:

1 cup fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Arrange the empanadas on a plate with a side of chimichurri. Remember the smudge of flower on your chin!

Please note: this recipe is not available at the Deli. Recipes are posted to encourage you to cook vegan at home.

Check out the recipe video below.

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