Empanadas

Get ready to indulge in the mouthwatering, savory goodness of these homemade empanadas that will leave you craving more! With every bite, you'll experience the perfect combination of flaky olive oil dough and an irresistibly delicious Mediterranean-inspired vegan filling that will take your taste buds on a flavorful journey. Trust us, one bite just won't be enough - you'll want to fill your entire plate and savor this meal to the very last crumb!

What is an Empanada?

Empanadas are a type of pastry that is popular in many Latin American countries, Spain and Portugal. They are usually made by folding a thin round dough around a sweet or savory filling. Empanadas can be baked or fried, and they can be served as a snack, appetizer, or main course. They are often enjoyed with a dipping sauce and can be found in many different styles and flavors, depending on the country or region in which they are made.

Almost all Latin American countries have their version of empanadas. The empanadas Argentinas (Argentinian empanadas) are very popular ground beef and green olives meat pies from Argentina and they rival the empanadas from Colombia and Uruguay. In Chile, they are commonly filled with cheese and seafood. Other fillings include vegetables, cheese, and tuna. Today, empanadas are enjoyed worldwide and have become a beloved food in many different cultures.

The word "empanada" comes from the Spanish verb "empanar", which means "to coat or wrap in bread or bread crumbs.

Our is not the typical empanada recipe; we gave it a Mediterranean flair, both the filling and our rich and flaky dough are vegan and made with olive oil.

Where are Empanadas From?

The origin of the empanada is unclear and debated. It is believed that empanadas originate from Spain, specifically from Galicia, a region in Northern Spain. They were brought to Latin America by the Spanish colonies. Mentions of empanadas are present in Western European 16th-century cookbooks.

In Spain, empanadas were traditionally made with a variety of fillings, such as seafood, meat, or vegetables. They were often eaten by laborers and travelers because they were portable and easy to carry. When the Spanish colonizers brought empanadas to Latin America, the dish evolved and adapted to local ingredients and tastes, resulting in many regional variations.

Half Moon Pastries from Around the World

There are different versions of foods from around the world that consist of a pastry made from a round piece of dough filled and folded to form a half-moon and then baked or fried. Here are some of them:

• Samosas from India, are filled with potatoes and peas
• Pierogies from Eastern Europe are filled with a variety of fillings
• Borek from Turkey, typically made with phyllo dough, is famously filled with spinach and feta cheese.
• Pirozhki from Russia, are filled with potatoes, cabbage, cheese, etc
• Gyoza from Japan is more like a half-moon dumpling
• Cornish Pasties from the UK are filled with potatoes, onions, and beef

How to Make Empanadas

To make the dough, stir the dry ingredients and then add the wet ingredients. Let the dough rest while you prepare your filling mixture of choice. Then make small dough balls and flatten them with a rolling pin or tortilla press. Add two tablespoons of filling on one half of the circle, then fold up the dough to form a semi-circle. Seal the edges, and they are ready to bake! Bake until golden brown.

Empanada Dough Ingredients

If you don't want to make your own, empanada dough can usually be purchased in supermarkets in the frozen Latin section. Goya carries empanada dough that is already made into disks.

• All-Purpose Flour.
• Baking Powder.
• Salt.
• Vinegar or Lemon.
• Extra Virgin Olive Oil.
• Boiling Water.

How to Crimp the Edges of an Empanada

The key to a perfectly sealed hand pie is to control the amount of filling. Too much filling, and you won't get a good seal. Two tablespoons are about right. After you fold the circle in half, you should have an edge of dough without any filling on it all the way around the semi-circle. Use a fork to press these to overlap edges together. This creates a good seal that won't come apart. You can also crimp the edges of the empanada by hand, but you will need some practice to make it look good.

Filling Variations for Empanadas

We offer two different variations for an empanada filling on our recipe card. These include a Chickpea filling or a Vegan Schwarma filling. You can find other recipes for the filling, and once you understand the primary process, you can even come up with your own! Here's a short list to get you started.

• Spinach and feta: A classic combination of spinach and feta cheese seasoned with garlic and onions.
• Mushroom, garlic, and hard-boiled egg: Sautéed mushrooms with garlic and parsley make a great vegan empanada.
• Black beans, corn, and cheddar cheese: A filling made with black beans, corn, bell peppers, and onion seasoned with cumin and chili powder can create a flavorful and satisfying Latin-inspired vegetarian empanada.
• Butternut squash and goat cheese: A sweet and savory filling made with roasted butternut squash, crumbled goat cheese, and caramelized onions.
• Eggplant and tomato: Roasted eggplant and tomatoes with garlic, onion, and herbs, such as basil or oregano, make for a tasty empanada filling.
• Vegan Shawarma: crumbled tofu and our amazing Shawarma Seasoning
• Chickpeas and Turmeric: Mashed chickpeas with caramelized onions, turmeric, and other warming spices.

Tips to Make Empanadas

• Use a good dough: Using good tasty and easy-to-handle dough will make a big difference in the texture and flavor of your empanadas. Our Olive oil dough comes out perfect every time. You can also buy pre-made empanada dough, which is available in some grocery stores in the Latin foods sections.
• Mix your dough with your hands or a pastry cutter for the best results.
• Let the dough rest, and cover the bowl with plastic wrap.
• Make sure your filling is well-seasoned: A well-seasoned filling is essential to a flavorful empanada. Be sure to taste your filling before assembling the empanadas and adjust the seasoning as needed. Use a food processor to make our chickpea filling. Use spices such as turmeric, cumin, garlic, oregano, thyme, or chili powder depending on the type of filling you are using.
• Don't overfill your empanadas: Overfilling your empanadas can cause them to burst or leak during cooking. Use about 2 tablespoons of filling per empanada.
• Seal the edges well: A good seal is crucial to keeping the filling inside the empanada. Use a fork to press the edges together, or crimp the edges with your fingers.
• Chill the empanadas before baking or frying: Chilling the empanadas before baking or frying will help them hold their shape. Place the empanadas on a baking sheet and chill in the refrigerator for at least 20 minutes before cooking.
• If you don't want to bake your veggie empanadas, they can be deep-fried.
• Brush with almond milk or egg wash: Brushing the empanadas with an egg wash before baking will give them a nice golden brown color and a shiny appearance. They will not be as shiny when using almond milk. We've read that some people use aquafaba to brush the empanadas, but we have not tried it yet. Let us know if you do!
• Experiment with different fillings and flavors: Empanadas can be filled with a wide variety of ingredients. We encourage you to experiment with different fillings and flavors.

Food Storage

Make this empanadas recipe ahead of time and freeze unbaked empanadas to thaw, cook and serve later. This is an excellent recipe for filling your freezer and will save you so much time on a busy weeknight after work.

If you have leftovers, you can refrigerate them to reheat within a couple of days or freeze them to use as needed.

FAQ

What do I serve with empanadas?

These tasty savory hand pies make an awesome addition to any appetizer spread or Mediterranean meal. Since they are traditionally served with a dipping sauce try them with hummus, schug, romesco, or chimichurri.

How long do I bake empanadas?

Our recipe called for 25-30 minutes at 375ºF.

How do I reheat empanadas?

Thirty seconds to one minute in the microwave is perfect to reheat them for an afternoon snack. You can also reheat them in an oven or air fryer.

How many empanadas do I need per person?

While this depends in part on whether or not you are using them as a main dish or a side dish, you can plan on two to three per person and freeze the leftovers.

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.