Key Ingredients for Authentic Beef Empanadas

These empanadas use wholesome, plant-based ingredients while maintaining the rich, savory flavor of traditional beef empanadas.

For the Dough:

• 2 cups all-purpose flour (or whole wheat flour for extra fiber)
• ½ tsp salt
• ½ cup cold water
• ½ cup cold vegetable shortening (or coconut oil for a dairy-free option)
• 1 egg (or flax egg for vegan version: 1 tbsp ground flaxseed + 3 tbsp water)

For the Filling (Vegetarian “Beef” Substitute):

• 1 cup cooked lentils (finely chopped or mashed)
• 1 cup mushrooms (finely diced, preferably cremini or portobello)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• ½ tsp turmeric (for color)
• 2 tbsp tomato paste
• 1 tbsp soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)

Step-by-Step Instructions for Perfect Empanadas

Prepare the Dough

1. In a large bowl, combine the flour and salt. Mix well to distribute the salt evenly throughout the flour.
2. Add the cold shortening (or coconut oil) and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the cold water and egg (or flax egg), mixing until the dough just comes together. Be careful not to overmix.
4. Turn the dough out onto a lightly floured surface and knead lightly for about 2 minutes until smooth.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.

Make the Vegetarian Filling

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
2. Add the finely diced mushrooms to the skillet. Cook for approximately 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Stir in the cooked lentils, cumin, smoked paprika, oregano, turmeric, tomato paste, and soy sauce. Cook for an additional 5-7 minutes, stirring frequently, until the mixture is well combined and the flavors have melded together.
4. Remove the skillet from the heat and let the filling cool slightly before assembling the empanadas.

Assemble the Empanadas

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the chilled dough to a thickness of about ⅛ inch. Using a 4-inch round cutter or a bowl, cut out circles of dough.
3. Place 1-2 tablespoons of the filling onto one half of each dough circle. Be careful not to overfill the empanadas.
4. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges or simply pinch them together with your fingers.
5. For a golden finish, brush the tops of the empanadas with a beaten egg (or plant-based milk) before baking.

Bake to Golden Perfection

1. Place the assembled empanadas on the prepared baking sheet, leaving a little space between each one.
2. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.
3. Remove the baking sheet from the oven and let the empanadas cool for at least 5 minutes before serving to allow the filling to set.

Tips & Tricks for the Best Empanadas

• Keep ingredients cold: Chill your dough and shortening before mixing to ensure a flaky crust. Cold ingredients prevent the shortening from melting too soon.
• Don’t overfill: Use about 1-2 tablespoons of filling per empanada to prevent bursting during baking. Overfilling can cause the empanadas to split open.
• Seal edges properly: Press the edges firmly together and use a fork to crimp them for a secure seal. This prevents the filling from leaking out during baking.
• Check for doneness: The empanadas are done when they’re golden brown and crisp. If they’re browning too quickly, tent the baking sheet with foil to prevent over-browning.

Storage Instructions for Your Empanadas

Refrigerator Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through.

Freezer Instructions

For longer storage, freeze the empanadas before baking. Place them on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Transfer the frozen empanadas to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months.

To bake from frozen, preheat your oven to 375°F (190°C) and place the frozen empanadas on a parchment-lined baking sheet. Bake for 25-30 minutes, or until golden brown and crisp, adding an extra 5-10 minutes to the baking time if needed.

Variations: 3 Ways to Customize Your Empanadas

Spicy Southwest Empanadas

Add a kick to your empanadas by incorporating diced jalapeños and a pinch of cayenne pepper into the filling. Serve with a side of avocado crema for dipping.

Cheesy Vegetarian Empanadas

For a cheesy twist, mix ½ cup of shredded cheese (such as cheddar or Monterey Jack) into the filling before assembling. You can also sprinkle cheese on top of the empanadas before baking for a golden, melted finish.

Sweet Dessert Empanadas

Transform your empanadas into a sweet treat by using a dessert dough (replace the salt with 2 tbsp sugar) and filling them with a mixture of diced apples, cinnamon, and a touch of brown sugar. Serve with a dusting of powdered sugar or a side of vanilla ice cream.

Serving Suggestions: How to Enjoy Your Empanadas

• Classic pairing: Serve warm empanadas with a side of avocado crema (blend avocado, lime juice, Greek yogurt or vegan yogurt, and a pinch of salt) for a creamy, tangy dip.
• Latin-inspired meal: Pair your empanadas with a fresh side salad or black beans and rice for a complete, satisfying meal.
• Appetizer platter: Arrange empanadas on a platter with other Latin-inspired appetizers like plantain chips or marinated olives for a festive spread.

Frequently Asked Questions

Can I make these empanadas ahead of time?

Absolutely! You can prepare the dough and filling up to a day in advance and store them separately in the refrigerator. Assemble and bake the empanadas just before serving for the best texture and flavor.

Is this recipe vegan?

The basic recipe can be made vegan by using a flax egg instead of a regular egg and ensuring your soy sauce is gluten-free. The dough and filling are naturally plant-based, making this a great vegan-friendly option.

How long do these empanadas keep in the freezer?

When stored properly in an airtight container or freezer bag, these empanadas can keep in the freezer for up to 3 months. To enjoy, bake them from frozen, adding a few extra minutes to the baking time.

Can I use store-bought dough to save time?

Yes, using store-bought pie crust or empanada dough is a great time-saver. Simply follow the instructions for assembling and baking with your chosen dough.

What’s the best way to reheat leftover empanadas?

For the best results, reheat empanadas in a 350°F (175°C) oven for about 10 minutes, or until heated through. This helps maintain their crispiness. You can also use an air fryer for 5 minutes for a quick and crispy reheat.