Vegan Sweet Empanadas
Sweet, spiced, and golden from the oven, these hand-held pastries are the kind of dessert that disappears fast at any gathering. The filling is a warmly spiced mash of sweet potato, brown sugar, cinnamon, nutmeg, and a splash of vanilla — rich and cozy without a drop of dairy or eggs anywhere in the recipe. The flaky dough comes together with cold vegan butter worked into flour until crumbly, then chilled before rolling, which is the same technique that gives traditional empanada dough its satisfying bite. A quick brush of plant-based milk and cane sugar before baking gives each one a beautiful, lightly sweet crust that crackles when you bite in. This recipe makes 12, so there's plenty to share — or to stash for later, since they hold up well once cooled. Whether you're baking for a crowd or just craving something homemade and indulgent, these deliver serious flavor with entirely plant-based ingredients you can feel good about.
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Learn more →Ingredients
12 servings
For the dough
- 2 ½ cups all-purpose flour
- 1 tbsp organic cane sugar
- ½ tsp salt
- ½ cup vegan butter, cold and cut into small cubes
- 6–8 tbsp ice water
For the filling
- 1 ½ lbs sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- ¼ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp vanilla extract
- 1 tbsp vegan butter
- pinch of salt
For brushing
- 3 tbsp plant-based milk
- 1 tbsp organic cane sugar
Instructions
- 1
Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large mixing bowl. Add the cold cubed vegan butter and work it into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Drizzle in ice water 1 tbsp 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. Form into a disk, wrap tightly, and refrigerate for 30 minutes.
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