Vegan Empanadas

An empanada is a type of baked or fried turnover consisting of short crust pastry and filling, common in Latin American and Filipino cultures.

That is, wrapped or coated bread. They are made by folding dough over a filling, which may consist of meat, cheese, corn, or vegetables as in this case, and then cooking them either by baking or frying.

I've tried empanadas when I wasn't vegetarian and I loved them, you could compared them as Cornish pastry in a way.

I decide to use chickpea flour for a lighter dough and adding some proteins too, as well as using beans.

You can do them with as many variety of filling as you want, using any different vegetable or legumes.


1- Put flour, chickpea flour, salt and baking soda all together in a bowl and give it a mix.

2- Add the vegan butter in small pieces and rub it in the flour until it create a sort of crumb.

3- Pour the water step by step and mix until it forms a firm ball of dough, do not knead or over mix.

4- Cover your dough and put in the fridge for at least 30 min.

Meanwhile you are waiting for the dough, you can prepare the filling and leave it cool a little before wapping it inside of the pastry.

I prepared my filling with fresh mix beans leaving them soaking in water overnight and cooked the following day, but you can also use the tinned ones.

I chopped a red pepper, a carrot, onion and garlic cloves.

After that I warm up a pan with a tbsps of olive oil, add the onion and leave it to cook util it colored.

Add your red pepper and as soon it's cooked add the beans and the garlic.

At last pour your tomato sauce with a spoon of cumin, salt and pepper to taste.

Leave it to cook for about 10 min with a low heat.

When it's ready leave it to cool down a little bit, otherwise the butter inside the pastry will start to melt and the pastry will also start to cook.

5- Take the dough out of the fridge and roll it not too thin, about 5 mm.

7- Take a ring and cut the dough, the size that you prefer and if you don't have a ring, use a glass of water (or any glass) and will do the job as well.

8- Put a spoon of your filling, already cold and wrap it.

If you are not so confident in folding it, you can either way use a fork and press along side the edges, the important thing is to make sure the pastry is closed properly, otherwise the filling will come out during the cooking time.

9- Brush your empanadas with some oil or some dairy free milk.

10- Bake in oven 180'C for about 20-25 minutes. Remove from oven and place on cooling rack.



-280 g of all purpose flour

-100 g of chickpea flour

-96 g of water (cold)

- 170 g of vegan butter

- 2.5 g of salt

- 2.5 g of baking soda


- 1 pepper

- 1 carrot

- 350 g of mixed beans

- 1 garlic gloves

- 1 red onion

- 1 tbsps of cumin

- 200 g of tomato sauce

salt and pepper as taste



© 2023 by Giorgia Marzari. Proudly created with