Vegan Empanadas

Ingredients

• 240 g (2 cups)precooked corn flour, yellow or white
• 3.75 ml (3/4 tsp)sea salt or vegetable bouillon powder
• 2.5–5 ml (1/2–1 tsp)garlic powder
• 355 ml (1 1/2 cups), plus more if neededhot water
• 2 largepotatoes, such as Yukon Gold or Russet
• 15 ml (1 tbsp)oil
• 1 mediumonion, diced
• 1bell pepper, diced
• 2 clovesgarlic
• 135 g (3/4 cup)cooked lentils or beans
• 110 g (3/4 cup)peas, frozen and thawed
• 3.75–5 ml (3/4–1 tsp)cumin
• 2.5 ml (1/2 tsp)onion powder
• 2.5 ml (1/2 tsp)garlic powder
• 2.5 ml (1/2 tsp)smoked paprika
• To tastesalt, pepper and chilli powder
• To taste, optionalvegan cheese

Instructions

1. 1

   Cook the potatoes

   Peel and chop the potatoes, then boil them in salted water for about 12–15 minutes, until a fork passes through easily. Drain and mash, then set aside.

2. 2

   Sauté the vegetables

   Heat the oil in a pan over medium-high heat. Add the onion and bell pepper and cook for 3 minutes, stirring often. Add the minced garlic and all the spices, then sauté for 1 more minute.

3. 3

   Finish the filling

   Reduce the heat to medium and add the peas and cooked lentils. Cook for a couple of minutes, until the onion and pepper have softened, then turn off the heat.

4. 4

   Mix the filling

   Add the mashed potatoes and optional vegan cheese, and mix with a fork. Taste and adjust the seasoning if needed; set aside.

5. 5

   Mix the dough

   In a large bowl, stir together the precooked corn flour, garlic powder and salt or vegetable bouillon powder. Slowly pour in the hot water, stirring with a spoon.

6. 6

   Knead the dough

   Once the dough has cooled a little, knead it by hand for 1–2 minutes. Add a little water if it is too dry, or more flour if it is too wet; it should feel like play dough.

7. 7

   Shape the portions

   Divide the dough into 14–16 portions and roll each one into a ball between your hands.

8. 8

   Press the discs

   Place a dough ball between two sheets of plastic or lightly oiled parchment paper. Press it with a heavy object, such as a pot or skillet, into a disc about 10 cm across and 0.6 cm thick.

9. 9

   Fill the discs

   Remove the top sheet and place about 1/2 tablespoon of filling in the centre of each disc.

10. 10

    Seal the empanadas

    Use the plastic or parchment to fold the dough over the filling into a half-moon. Seal the edges with your fingers or a fork; alternatively, press around the edges with a medium-sized bowl or mug. Repeat with the remaining dough and filling.

11. 11

    Air-fry the empanadas

    Brush both sides carefully with oil and arrange 5–6 empanadas in the air-fryer basket. Set it to 200°C for 15 minutes and cook without turning. For a deeper colour and extra crispness, cook for 17–18 minutes instead. Serve warm.

12. 12

    Bake the empanadas

    Heat the oven to 190°C and line a baking sheet with parchment paper. Brush both sides of the empanadas with oil and place them on the sheet. Bake for about 35–40 minutes, turning after 20 minutes. They will not become as crisp as the air-fried version and may burst.

13. 13

    Fry the empanadas

    Pour oil into a large frying pan or pot to a depth of about 6.5 cm and heat it to 180°C. Fry a few empanadas at a time for about 3–4 minutes, turning as needed. Transfer them to paper towels to absorb excess oil.

14. 14

    Serve with salsa

    Serve the empanadas warm with salsa.

What are vegan empanadas?

Empanadas are filled pastries found across Latin America, with regional differences in their dough, fillings and cooking methods. This version uses precooked corn flour for a naturally gluten-free shell and fills it with a hearty mixture of potatoes, vegetables and lentils.

The combination makes a substantial little parcel, while the choice of air-frying, baking or deep-frying lets you decide how to cook the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 2g protein, 23g carbs, 1g fat.

The corn flour and potatoes provide most of the carbohydrate, while the lentils, beans and peas contribute some protein. The oil and optional vegan cheese add fat; serve with salsa and vegetables for a more rounded plate.

Choosing the corn flour

Flour type: use precooked corn flour, not ordinary cornmeal or cornflour. The recipe notes that either yellow or white flour will work.

Water: add it gradually, since different flour brands and conditions can affect how much the dough absorbs. Aim for a pliable, play-dough-like texture that can be pressed without cracking.

Building the filling

Potatoes: boiling them until fork-tender makes them easy to mash and helps bind the filling. Drain them well so the mixture does not become wet.

Vegetables and pulses: sautéing the onion, pepper, garlic and spices first brings them together before the peas and lentils go in. Mix in the potato and optional vegan cheese off the heat.

Shaping and sealing

Even discs: press each ball between two sheets so the dough does not stick. Keep the discs around 10 cm across and 0.6 cm thick, as directed.

Sealed edges: use about 1/2 tablespoon of filling per disc and keep it in the centre. Press the edges firmly together with your fingers or a fork to close the half-moon.

Choosing a cooking method

Air fryer: cook at 200°C for 15 minutes without turning, or extend to 17–18 minutes for more browning. The recipe recommends this as its favourite method.

Oven: bake at 190°C for 35–40 minutes, turning after 20 minutes; the shells may be less crisp and can burst. Frying takes about 3–4 minutes at 180°C, with the empanadas turned as needed.

Serving and timing

Serve the empanadas warm with salsa, as a party snack, starter or light meal. Their potato, lentil and pea filling also makes them easy to serve as part of a larger spread.

The stated total time is 50 minutes. If you choose the oven method, its baking time alone is about 35–40 minutes, so allow for that when planning.

Recipe notes & tips

• Add hot water slowly and check the dough texture before adding more.
• Let the potatoes drain well before mashing them into the filling.
• Keep the filling centred so it is easier to fold and seal the dough.
• Cook the empanadas in batches in the air fryer or frying pan rather than crowding them.
• For the fried method, place cooked empanadas on paper towels to absorb excess oil.

Variations

• Use beans: replace the cooked lentils with cooked beans, as suggested in the ingredient list.
• Add vegan cheese: mix it into the potato filling to taste.
• Adjust the spice: vary the cumin, pepper or chilli powder to suit your preference.
• Choose your flour colour: use yellow or white precooked corn flour.
• Pick your finish: air-fry, oven-bake or fry the sealed empanadas.

Common mistakes to avoid

• Using the wrong flour: choose precooked corn flour rather than ordinary cornmeal or cornflour.
• Adding all the water at once: pour it in gradually and stop when the dough feels like play dough.
• Making the discs too thin: press them to about 0.6 cm thick so they can hold the filling.
• Overfilling the dough: use about 1/2 tablespoon of filling per disc and keep it in the centre.
• Leaving the edges loose: press them firmly with your fingers or a fork before cooking.
• Crowding the fryer: cook a few at a time so there is room to turn them as needed.

How to store

Store leftover cooked empanadas in a covered container in the fridge and eat within 3 days. Reheat in an oven or air fryer until warmed through and crisp; the recipe does not specify a storage or reheating time.

Frequently asked questions