Empanadas, stuffed savory or sweet pastries, are among my favorite foods from Latin America. They are often stuffed with meat, and often fried, but my version is stuffed with a deliciously spicy bean filling and then baked, which makes the empanadas far healthier.
I had a good deal of the bean filling left over after making the empanadas, but I just used it as a dip for tortilla chips, and it was perfect.
Serve your empanadas with a hot sauce or just with some vegan sour cream which tastes exactly like the real thing, and is cruelty-free too! I mixed up this delicious hot pepper sauce I had leftover from this past week with a dollop of vegan sour cream, and it was heaven.
This is going to be a short, prattle-free post because it's Monday morning and things are already jumping around here. Here's looking forward to a speedy week and a leisurely weekend!
Try these recipes next:
- Mexican Molletes with Mango Basil Salsa
- Mexican Sweet Potato Hash with Black Beans and Tofu
- Vegan Chickpea and Kale Stuffed Empanadas
- Crispy Samosa Puff Pastry Squares
- Vegan Sausage Rolls
Vegan Empanadas with Spicy Bean Filling
For the empanada pastry cover
- 2 cups all purpose flour
- 3 tbsp extra virgin olive oil
- 3 tbsp vegan butter (cold, cut into small pieces)
- Ice cold water as needed
For the filling
- 1 small red onion (finely diced)
- 2 cloves garlic (minced)
- 1 medium potato (finely diced)
- 1 cup pinto beans (or black beans, cooked or canned)
- ¼ cup raisins
- 1 tsp cayenne
- 1 tsp dried oregano
- ½ tbsp vegetable oil
Make the empanada pastry dough
- Place all the ingredients in a food processor and, with the motor running, drizzle in enough water to make a smooth dough. Do not overmoisten.
- Make a ball of the dough, wrap in plastic wrap, and refrigerate for at least an hour.
Make the filling
- Heat the oil in a saucepan. Add the onions. When they start to brown, add the garlic and stir another minute.
- Add the potatoes, carrots, cayenne and oregano. Stir and cook until the carrots and potatoes start to soften.
- Add the beans with about 1 cup of the water. Stir well and cook until the vegetables are tender enough to be mashed. Let most of the liquid evaporate and, with a potato masher, mash the filling until it has broken down but is not absolutely smooth. You want some chunks of potatoe and beans in there for texture.
- Stir in the raisins. Add salt to taste, and let any remaining water evaporate before turning off the heat.
Assemble the empanadas
- Roll out the dough and cut out four six-inch circles from it. You might need to reroll the scraps and roll out again to get four circles.
- Slightly off-center in each circle, place 2 tbsp of the filling. Then fold one end over so you have a half-moon shape. Press together the ends and press down with a fork to get a tight seal and decorative edge.
- Place the empanadas on a baking sheet. Brush the tops with a mixure of 1 tbsp olive oil + 1 tbsp soy milk, and bake in a 400-degree oven for about 25-30 minutes until lightly golden-brown.
- Cool until warm on a rack and then serve.