Veg Empanadas Recipe Easy to Make and Delicious

Empanadas have long been a beloved snack or meal across Latin America and beyond, cherished for their crispy, golden crust and flavorful fillings. But when it comes to veg empanadas, the possibilities are endless!

Bursting with vibrant vegetables and aromatic spices, these pocket-sized delights offer a perfect balance of nutrition and taste. Whether you’re looking for a satisfying vegetarian appetizer, a wholesome lunch, or a fun party treat, making veg empanadas from scratch is easier than you might think.

This recipe will guide you through creating flaky dough and a tasty vegetable filling that even meat lovers will enjoy. Plus, you can customize them with your favorite veggies and herbs to keep things fresh and exciting.

Ready to embark on this delicious culinary adventure? Let’s dive in!

Why You’ll Love This Recipe

Our veg empanadas recipe is a wonderful fusion of comfort and nutrition. The dough is tender yet crisp, providing the perfect vessel for a hearty vegetable filling that’s rich in flavor and texture.

Ideal for meal prep, these empanadas freeze beautifully, making them a versatile option for busy weeknights or special occasions. Plus, they are completely customizable — swap in seasonal veggies or add your favorite spices to suit your palate.

Whether you’re a seasoned cook or a kitchen newbie, this recipe uses straightforward techniques with easily accessible ingredients. It’s also a fantastic way to introduce more plant-based meals into your diet without sacrificing flavor or satisfaction.

And for those who love exploring global flavors, these empanadas offer a delicious window into Latin American cuisine. For more veggie-packed ideas, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Ingredients

• For the Dough:
• 2 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, diced
• 1 egg (for brushing, optional)
• ⅔ cup cold water (adjust as needed)
• For the Filling:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 cup diced bell peppers (mixed colors)
• 1 cup corn kernels (fresh or frozen)
• 1 cup cooked black beans or kidney beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (about 2 tablespoons)

Equipment

• Large mixing bowl
• Rolling pin
• Frying pan or skillet
• Knife and cutting board
• Baking sheet or tray
• Parchment paper
• Pastry brush (for egg wash, optional)
• Measuring cups and spoons
• Fork (for sealing empanadas)

Instructions

1. Prepare the dough: In a large bowl, combine the flour and salt. Add the cold, diced butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Add water gradually: Pour in the cold water little by little, mixing gently with your hands until the dough comes together. Avoid overworking it to keep the dough tender.
3. Chill the dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
4. Make the filling: Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent and fragrant, about 3-4 minutes.
5. Add vegetables: Stir in the diced carrot and bell peppers. Cook for 5-6 minutes until softened but still vibrant.
6. Season and finish filling: Add the corn, beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 3-4 minutes to meld the flavors. Remove from heat and stir in fresh cilantro or parsley. Let the filling cool slightly.
7. Roll out dough: On a floured surface, roll the dough out to about ⅛-inch thickness. Use a round cutter (about 4-5 inches diameter) to cut out circles.
8. Fill empanadas: Place about 2 tablespoons of filling in the center of each dough circle. Be careful not to overfill.
9. Seal edges: Fold the dough over to form a half-moon shape. Press edges with a fork to seal tightly. If desired, brush edges with a little water before sealing to ensure they stick well.
10. Preheat oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
11. Bake empanadas: Place empanadas on the baking sheet. Optional: brush tops with beaten egg for a golden finish. Bake for 20-25 minutes or until golden brown and crisp.
12. Cool and serve: Remove from the oven and let cool for 5 minutes before serving.

Tips & Variations

“Don’t rush the dough chilling step — it helps the butter firm up, making your empanadas flaky and tender.”

For a vegan version, simply skip the egg wash and use a plant-based milk or oil to brush on top for color. Feel free to switch up the vegetables based on what you have on hand.

Mushrooms, zucchini, spinach, or even sweet potatoes make excellent additions or substitutions.

To add a bit of heat, try mixing in finely chopped jalapeños or a splash of hot sauce into the filling. If you prefer a cheesy touch, vegan cheese shreds or crumbled tofu can be stirred in before filling the dough.

Want to try a different dough? Puff pastry or pre-made pie crusts can be used in a pinch for a shortcut version.

And if you like your empanadas fried, heat oil in a skillet and fry them until golden instead of baking.

Nutrition Facts

Serving Suggestions

Veg empanadas are incredibly versatile and can be served as a snack, appetizer, or part of a main meal. Pair them with a fresh green salad dressed with lemon vinaigrette for a light lunch.

For a festive spread, offer a side of guacamole, salsa, and sour cream or vegan yogurt dip.

They also work wonderfully alongside hearty soups or stews, such as a Low Calorie Vegetable Soup Recipe for Healthy Eating. For a fun twist, add them to your picnic basket with some refreshing iced tea or homemade lemonade.

Conclusion

Making veg empanadas from scratch is a rewarding experience that brings a burst of flavor and wholesome goodness to your table. With a flaky, buttery crust and a savory vegetable filling, these empanadas are perfect for any occasion — from casual family dinners to celebratory gatherings.

The best part? You can tailor the filling to your liking, making them endlessly adaptable and exciting.

We hope this recipe inspires you to enjoy more plant-based meals that don’t compromise on taste or texture. For more delicious vegetarian and vegan dishes, explore our collection like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy cooking and buen provecho!

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