Vegan Empanadas
These hand-held pastries are packed with a smoky, spiced filling of black beans, Yukon Gold potatoes, sautéed onion, red bell pepper, and garlic — all wrapped in a flaky, golden crust made entirely from plant-based ingredients. The vegan butter gets worked into the flour until crumbly, then ice water brings it together into a dough that bakes up beautifully crisp without a single drop of egg or dairy. What makes this recipe so satisfying is that the filling is genuinely hearty — cumin, smoked paprika, oregano, and tomato paste layer in deep, savory flavor that holds its own without any meat or cheese. A quick brush of plant-based milk before baking gives each empanada that gorgeous golden finish you'd expect from a traditional version. They come together in about an hour and make four generous servings, so they're practical enough for a weeknight but impressive enough to share. Whether you're new to plant-based cooking or just looking for a crowd-pleasing handheld meal, these deliver on every front.
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Learn more →Ingredients
4 servings
For the dough
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup vegan butter, cold and cut into small cubes
- 6–8 tbsp ice water
For the filling
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 1 cup yukon gold potatoes, peeled and cut into ¼-inch dice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp tomato paste
- ¼ cup vegetable broth
- ½ tsp salt, plus more to taste
For brushing
- 2 tbsp plant-based milk
Instructions
- 1
Whisk together the flour and 1 tsp salt in a large mixing bowl. Add the cold vegan butter cubes and work them into the flour with your fingertips, pressing and smearing until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. You may need between 6 and 8 tablespoons. Shape the dough into a flat disk, wrap tightly, and refrigerate for 30 minutes.
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