Vegetarian Empanadas Recipe
We received the best compliment after giving these to my dad to taste. He's a tremendous meat lover, but after trying one of these delicious baked vegetarian Empanadas, he said he could easily eat them without missing meat. How cool is that?
- exterior: extra flaky, puffy, with a lot of layers, crunchy
- interior: rich, creamy, cheesy, packed with veggies
- incredibly easy recipe
- best eaten warm (can be eaten cold too)
- appetizer or main vegetarian dish
- you can easily make these up to a month ahead
- serve with a simple yogurt dip and/or seasonal salad
How to make Vegetarian Empanadas with Puff Pastry
Making these Puff Pastry Empanadas at home is easy.
- Cook onion, garlic, squash in a pan.
- Blanch kale in hot boiling water for a couple of minutes
- Add kale, cheese, egg, and sesame seeds to the squash, stir to combine. - this is our filling
- Cut circles out of prepared puff pastry
- Fill each piece of dough with the filling, brush the edges and seal
- Bake for 30 minutes
- Serve as soon as possible
What are Empanadas
Empanadas are turnover pastries well known in Spanish speaking countries like Spain, Argentina, and others. They are often filled with meat, cheese and/or vegetables. Using puff pastry dough for Empanadas is not traditional, but it's good for a quick and tasty version. They can be baked or fried. Either way, they make a delicious homemade appetizer, that can be served for celebrations, parties or gatherings.
What to serve with Empanadas
We like to serve these baked Vegetarian Empanadas with a simple, homemade yogurt dip. We prefer serving them while they are still warm, but feel free to serve them cold.
Frequently asked questions and answers
What can I use instead of squash?
Sweet potato or carrots would be a great substitute.
What other fillings do you suggest?
These veggie empanadas are easily filled with other veggie fillings. We love these combinations:
- spinach + sun-dried tomatoes + cream cheese
- cauliflower + hazelnuts
- mushrooms + leek + heavy cream
- black olive tapenade
How to store Vegetarian Empanadas?
Store these easy vegetarian empanadas in an airtight container, at room temperature for up to 2 days.
MAKE AHEAD: Empanadas are a great appetizer to make ahead of time. Make empanadas, but instead of baking them, place them on a baking sheet and then place the baking sheet in the freezer. Once the empanadas are completely frozen, transfer them to freezer bags. Keep in the freezer for up to 3 months.
Once you decide to serve them, place frozen vegetarian empanadas on a baking sheet lined with parchment paper and place in the preheated oven. Bake for 35 - 40 minutes at 190 °C or 375 °F.
Try these delicious vegetarian appetizers too
METHOD
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Cook the onions
Place a pan over medium-high heat. Add olive oil, diced onion, diced garlic, and sliced squash (use red Kuri squash or butternut squash). Stir and cook for 5 minutes. While the vegetables are cooking, remove the stem of kale. Place in a bowl and cover with hot boiling water. Leave stand for about 3 minutes, then drain.
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empanadas vegetarian filling
Add drained kale to the squash in the pan together with pitted black olives and sesame seeds. Stir well and remove from the heat. Leave to cool to room temperature, for about 10 minutes. Then add feta cheese (feel free to use other, similar white cheese) and one egg. Stir to combine. Optionally season to taste with salt and pepper.
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bake the puff pastry empanadas
Cut 12 circles out of the puff pastry roll (approx. 6 circles per pastry sheet) using a pastry ring or a small bowl. Place a spoonful of the filling on one side of each circle. Brush the edge of the circle with water. Fold the one side without the filling over the filling. Press together using tines of a fork. Transfer to a large baking sheet lined with parchment paper. Place in the oven on the middle rack. Bake for 25 - 30 minutes at 190 °C or 375 °F.
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serve
Serve these vegetarian empanadas warm or cold, along with some homemade yogurt sauce. Enjoy.
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