The Best Vegan Empanada Dough Recipe – Only 4 Ingredients

The Best Vegan Empanada Dough Recipe – Only 4 Ingredients

This vegan empanada dough recipe is so easy to make I am sure it will become one of your go-to recipes in no time. I love how versatile empanadas are and they make a great side or if you are like us also a great option as a main meal. I usually just prepare them with different fillings so everyone can eat their favourites.

I used to love making empanadas and freezing before starting my journey on a vegan diet. It was so relaxing to prepare the dough at the weekend and experiment with different fillings. I loved freezing them and then taking them out of the freezer whenever I didn’t feel like cooking.

However, it is actually really easy to tweak the regular empanada recipe and make vegan. I was so happy and make them now regularly. My freezer again has empanada dough ready to be defrosted whenever I want to make empanadas fresh. There are also a few frozen for a light and delicious snack. Have you tried making vegan empanada dough before?

Vegan Empanada Dough Recipe

Today, I just decided to give this a go as a special treat and made vegan empanadas with vegan spinach pesto. It went down a treat with my other half and we will be making these more often now. The vegan spinach pesto was easy to make and was used the next day on some freshly made pasta.

We are going to experiment with the fillings and I already made vegan cheese which was so easy to make and a great filling option.

Vegan empanadas

The empanada dough is actually really easy to prepare and you don’t need any fancy ingredients. Of course, if you find you would rather spend your time on the filling you can always get some ready-made puff pastry.

However, I find making the vegan empanada dough is very relaxing and fulfilling. And making it from scratch is easier than you might think!

Vegan Empanada Dough Recipe

Below I described the steps in detail how you can make your own empanada dough. It takes a bit of time so calculate this in. My recommendation is to prepare the dough ahead and freeze it until you need it if you know on the day you won’t have the time to prepare the dough from scratch.

Ingredients:

  • 500g plain flour (extra for dusting)
  • ½ ts fine salt
  • 250ml water
  • 250g vegan butter, at room temperature

For this vegan empanada dough recipe, you will need a large bowl. Put the flour and salt in the bowl and mix it. Then make a well in the centre. Gradually mix in enough water to make a smooth, workable dough. Knead the dough for 8-10 min, then cover and chill for at least 30 minutes.

Once the dough was chilled for 30 min you can start rolling it out on a large, lightly floured, flat surface, or floured board, into a rectangle about 45 x 30 cm (17 1/2 x 12 inches) and about 5 mm (1/4 inch) thick. Spread the vegan butter evenly over the dough and fold each short edge into the centre, then the whole thing in half again, so that it is four layers thick. Cover and refrigerate for a further 30 minutes.

After 30 minutes, roll the dough out again to 45 x 30 cm and again fold into four, then return it to the fridge for a final 30 minutes. The dough is now ready to use.

Roll the dough out so that it is about 2.5 mm thick and cut it into about 10 cm circles for individual empanadas, or 2 large rounds of Galician-style empanadas. Return them to the fridge and work with only a few at a time. Fill and cook as directed in the recipe.

Yield: Approx. 60 Servings

Vegan Empanada Dough

Vegan Empanada Dough

Make your own empanadas. The dough can be frozen and prepared in advance. Great vegan option.

Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 500g plain flour (extra for dusting)
  • ½ ts fine salt
  • 250ml water
  • 250g vegan butter, at room temperature

Instructions

  1. In a large bowl, mix the flour with the salt and make a well in the centre. Gradually mix in enough water to make a smooth, workable dough. Knead the dough for 8-10 min, then cover and chill for at least 30 minutes.
  2. Roll out the dough on a large, lightly floured, flat surface, or floured board, into a rectangle about 45 x 30 cm (17 1/2 x
    12 inches) and about 5 mm (1/4 inch) thick. Spread the vegan butter evenly over the dough and fold each short edge into the centre, then the whole thing in half again, so that it is four layers thick. Cover and refrigerate for a further 30 minutes.
  3. After 30 minutes, roll the dough out again to 45 x 30 cm and again fold into four, then return it to the fridge for a final 30 minutes. The dough is now ready to use.
  4. Roll the dough out so that it is about 2.5 mm thick and cut it into about 10 cm circles for individual empanadas, or 2 large rounds of Galician-style empanadas. Return them to the fridge and work with only a few at a time.
  5. Fill and cook as directed in the recipe until golden brown (about 15 to 20 min).

Nutrition Information:

Yield:

60 servings

Serving Size:

1

Amount Per Serving: Calories: 60Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 32mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 1g
vegan empanada dough

If you are looking for empanada filling ideas have a look here where I collected a few of the fillings I have tried by now. I love experimenting with new vegan fillings and these are some of my favourites.

What are your favourite fillings for these? Please share your favourites in the comments below.

If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.



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