Vegan Empanadas recipe

Empanadas come in all shapes and sizes with various fillings. They’re popular in Spain and South America with the name coming from the verb ’empanar’ which literally means to cover with bread. Today I’m going to share our recipe for Vegan Mallorquín empanadas with a vegetable filling. In Mallorca it’s very common to eat empanadas over Easter week which is when I first tried baking them myself during the lockdown. I had plenty of time on my hands lately so I’ve been trying other vegan recipes including vegan paella, now it’s time for vegan empanadas.

Vegan Empanadas ingredients

Makes 10

Empanada dough

• 700g flour
• 1 can of beer (33ml)
• 1 cup of olive oil
• 2 spoonfuls of salt

Empanada filling (feel free to get creative!)

• 1 cup of green peas (frozen is fine and no need to defrost)
• 12 artichoke hearts
• 2 onions
• 2 spoonfuls of paprika
• 2 garlic gloves or garlic powder
• 2 spoonfuls of pepper
• spoonful of salt

Utensils

• Baking Tray
• Oven paper

Vegan Empanada preparation

1. Turn your oven on to 220ºc.
2. Mix all the ingredients for the dough together in a bowl and start kneading. Leave to stand for 10 mins and then break and knead into 10 small balls.
3. Whilst waiting for the dough to set, chop your onions, garlic and artichoke hearts into small cubes. Mix together in another bowl with the peas and add all the spices mentioned above.
4. Once the dough is ready, break into 10 equal balls.
5. Break one of the small balls into two, one with around 3/4 of the mixture and the other quarter for the lid. Start forming the larger ball into a bowl shape, keep the dough as thin a you can and be gentle so you don’t break the pastry.
6. Then add your filling, just enough to fill up the the top line of your bowl shape.
7. Roll out the remaining dough with a rolling pin into a circle with is just slightly larger than your empanada bowl. Place it on top of your empanada and then pinch around the edges to merge it together. To make the pattern shape use your thumb and index finger to pinch a small part and twist inwards to get a whirl shape. Continue this all around the empanada until your pattern is complete.
8. Complete steps 3-6 with the 9 remaining dough balls until you have formed all your empanadas!
9. Cut up some oven paper into small pieces to fit just around your empanadas and place them on the paper on a baking tray.
10. Bake in the oven at 220°c for 45 mins. Check how brown the base is and if it needs more time put it in for a further 15 min until brown and crunchy.

And there you have our vegan empanada recipe! Have you tried any other empanada fillings which taste good?