Best Vegetarian Empanadas

If you ask me, vegetarian empanadas are a winner every single time.

These little half-moon pastries are packed with seasoned vegetables and cheese, making them perfect for both snacking and serving as a main dish. The flaky crust gives way to a warm, savory filling that’ll make you forget they’re meat-free.

I love how the combination of roasted vegetables, beans, and Mexican spices creates such a satisfying bite. The best part? You can make a big batch and freeze them for later – they reheat beautifully in the oven.

It’s a crowd-pleasing recipe that works for casual weeknight dinners or as party appetizers. Trust me, even the meat-lovers at your table will be reaching for seconds.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for making empanada dough that’s both sturdy and tender. While bread flour has too much protein and will make the dough too chewy, and pastry flour is too delicate, all-purpose flour hits that sweet spot for the perfect empanada texture. You’ll find two main types at the grocery store – bleached and unbleached all-purpose flour – and either one will work great in this recipe. Just make sure your flour is fresh (check the expiration date!) and store it in an airtight container to prevent it from absorbing any funky flavors from your pantry.

Options for Substitutions

This empanada recipe is pretty adaptable and you can make several swaps depending on what you have in your kitchen:

• All-purpose flour: You can use pastry flour for a more tender crust, or swap up to half the flour with whole wheat flour for a nuttier taste. Just note that using whole wheat might make the dough slightly harder to work with.
• Jalapeño: Not a fan of jalapeños? Try using serrano peppers for more heat, or mild green chilies for less spice. You can even use pickled jalapeños in a pinch.
• Black beans: Feel free to use pinto beans, kidney beans, or any other beans you have on hand. Just make sure to drain and rinse them well.
• Monterey Jack cheese: Any melting cheese works great here – try cheddar, pepper jack, or even vegan cheese if you want to make these totally plant-based.
• Bell peppers: You can mix and match any color bell peppers, or swap them with roasted peppers for a smoky flavor.
• Egg wash: For a vegan version, brush the empanadas with plant milk or olive oil instead of the egg wash – they’ll still brown nicely in the oven.
• Butter: For the dough, you can use vegetable shortening instead of butter. Just make sure it’s cold when you work it into the flour.

Watch Out for These Mistakes While Cooking

The biggest challenge when making empanadas is working with dough that’s either too warm or too cold – keep your butter and water ice-cold for the flakiest crust, but let the finished dough rest at room temperature for 15-20 minutes before rolling to prevent cracking. A common mistake is overfilling the empanadas, which can lead to bursting during baking – stick to about 2-3 tablespoons of filling per empanada and leave a clean border around the edges for proper sealing. To ensure your empanadas don’t leak, avoid the temptation to skip the egg wash seal, and make sure to press the edges firmly with a fork – this not only creates a tight seal but also adds that classic empanada look. For the crispiest results, don’t forget to brush the tops with egg wash and cut small vents in each empanada to let steam escape during baking.

What to Serve With Empanadas?

These savory little hand pies are perfect with a variety of Latin-inspired sides that complement their hearty filling. A fresh, crisp cabbage slaw with lime juice and cilantro makes a great cooling contrast to the warm empanadas. I love serving them with Mexican rice or cilantro-lime rice to make the meal more filling, and a side of guacamole or fresh pico de gallo adds a nice pop of freshness. For dipping, try serving your empanadas with a zesty chimichurri sauce, Mexican crema, or even a simple mix of sour cream with hot sauce.

Storage Instructions

Keep Fresh: These tasty empanadas stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy.

Freeze: Empanadas are perfect for freezing! You can freeze them either before or after baking. For unbaked ones, freeze them on a baking sheet until solid, then transfer to a freezer bag – they’ll keep for up to 3 months. For baked ones, cool completely before freezing in an airtight container with parchment paper between layers.

Reheat: To warm up refrigerated empanadas, pop them in a 350°F oven for about 10 minutes until heated through. For frozen baked empanadas, reheat them in the oven for 20-25 minutes. If you’ve frozen unbaked ones, you can bake them straight from frozen – just add an extra 5-7 minutes to the original baking time.

Preparation Time	30-45 minutes
Cooking Time	20-25 minutes
Total Time	2 hours 50 minutes – 3 hours 10 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 55-65 g
• Fat: 120-140 g
• Carbohydrates: 250-270 g

Ingredients

• 1 cup water
• 170 grams unsalted butter (1 1/2 sticks)
• 2 3/4 cups all-purpose flour (around 349 grams)
• 2 teaspoons salt
• A dash of paprika
• 2 tablespoons olive oil
• 1 jalapeño, seeded and chopped
• 1 can corn (15.5 ounces)
• 1 can black beans (15.5 ounces)
• 1 small russet potato, peeled, diced, and boiled
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 2 stalks celery, diced
• 1/2 red bell pepper, cored, seeded, and chopped
• 1/2 green bell pepper, cored, seeded, and chopped
• 1/2 cup grated monterey jack cheese (or mexican blend cheese), optional
• 1 egg
• 3 tablespoons water

Step 1: Prepare the Dough

In a medium saucepan over medium heat, add the water and butter, heating until the butter has fully melted.

Meanwhile, in a large bowl, whisk together flour, salt, and paprika.

Make a well in the center of the dry ingredients and pour in a little of the warm butter mixture.

Mix it with your fingertips to make a wet paste.

Gradually pour in the remaining liquid, working the dough with your hands until it becomes a wet, oily dough.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours to let it firm up.

Step 2: Prepare the Filling

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.

In a large skillet, heat olive oil over medium heat and sauté jalapeño until fragrant.

Add corn, black beans, potato, and seasonings to the skillet, letting the mixture come together.

Finally, add the diced celery and bell peppers and sauté for about 2 minutes, or until the vegetables are tender and the flavors meld.

Step 3: Roll Out the Dough and Fill

Tear off golf-ball sized pieces of the chilled dough and roll them into balls.

On a lightly floured work surface, use a rolling pin to roll out each ball into 1/4-inch thick, 5-inch diameter circles.

Once your dough circles are ready, place 2 heaping tablespoons of filling in the center of each.

If desired, sprinkle lightly with cheese.

Fold the dough over to create a half-moon shape, pressing the edges firmly to seal.

Use the back of a fork to crimp the edges for a decorative finish.

Step 4: Bake the Empanadas

Place the empanadas onto the prepared baking sheet.

In a small bowl, lightly beat the egg with a little water to make an egg wash.

Brush the empanadas gently with the egg wash to give them a golden, shiny crust.

Bake in the preheated oven until golden brown, about 20 minutes.

Step 5: Serve and Store

Remove the empanadas from the oven and serve them warm.

To store leftovers, wrap them in plastic or place them in an airtight container and refrigerate for up to 3 days.

For longer storage, freeze the cooked empanadas wrapped in plastic in a resealable freezer bag or airtight container for up to 3 months.

To reheat frozen empanadas, unwrap the desired amount and warm them in a 300°F oven or toaster oven for about 10 minutes until heated through.