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    Home » Recipes » Main Course Recipes

    Published: Jan 22, 2021 · This post may contain affiliate links.

    Authentic Argentinian vegetarian empanadas - 3 Ways! {Vegan Empanadas Option}

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    Authentic Argentinian vegetarian empanadas
    Authentic Argentinian vegetarian empanadas
    Argentinian vegetarian empanadas on a plate
    Argentinian empanada on a plate with chimichurri dipping sauce and more empanadas in the background
    empanadas, chilli sauce

    Authentic Argentinian vegetarian empanadas are flaky, baked hand pies with three vegetarian fillings - including a vegan empanada option. 

    Taught to me by an Argentinian pastry chef, it doesn't get better or more traditional than this baked empanadas recipe.

    empanada on a plate with dipping sauce, plate full of empanadas in background, matte

    How I learned the recipe for these vegetarian empanadas from an Argentinian chef

    Last night I got one one of those Facebook reminders. "Ksenia and Mara have been friends for 2 years!"

    For a moment, my heart skipped a beat because I realized I have been keeping this authentic Argentinian veggie empanadas recipe from you for over a year - and this morning, I just had to right that wrong.

    I met Mara at a work meeting. She was a newly arrived immigrant from Argentina, having just recently moved to Montreal to be with her husband. I was a newly arrived transplant from Winnipeg, having just recently been hired to plan a Jewish cooking school for the local community.

    She was a classically trained pastry chef in need of work, I was a classically disillusioned former professional writer in need of rehabilitation. We both were doe-eyed and just a little bit lost, hopeful and scared.

    Naturally, we became colleagues - and friends.

    empanadas on a plate

    Are these vegetarian Empanadas a classic Jewish recipe?

    Yes! You'd be surprised to learn that this vegetarian empanadas recipe is a classic Jewish recipe.

    The Argentinian pastry chef who developed them, Mara, worked with me on two ambitious events for the Jewish Food Project. She learned the basics of these recipes from her Jewish Russian-Polish mom, who in turned learned them from her grandmother.

    In many ways, these baked Argentinian empanadas are based on Russian pirozhki, and were brought to Argentina with the Jewish migrants of the late 1800s.

    She taught me the recipe and fillings for these Argentinian vegetarian empanadas during one of those long cooking nights.

    empanadas on plate with cutlery and soups
    empanadas on baking sheet

    What makes Argentinian empanadas special?

    Empanadas are common all oven Latin America. Argentinian empanadas are a classic of Argentinian cuisine. So what makes them different, you may ask?

    Unlike Mexican empanadas, Argentinian empanadas are not spicy.

    Unlike Colombian empanadas, Argentinian empanadas are baked empanadas, and not fried. Argentinian empanada dough is not made out of corn but baked with a flour dough.

    Argentinian empanada dough is entirely vegan.

    Unlike other hand pies like Russian pirozhki, Argentinian empanadas don't contain yeast.

    Why you should make these veggie Argentinian empanadas

    Mara has graciously shared her empanada dough recipe with me, and it's divine! We are also happy to offer 3 vegetarian empanadas filling recipes. You should make them RIGHT NOW because this vegetarian empanada recipe is:

    • cheap and filling - the veggie empanada fillings here are all super affordable!
    • vegan - the dough is vegan, and two of our fillings are vegan
    • kid-friendly, portable and freezer-friendly hand pies - these will keep in the freezer for 6 months
    • keep well - in the fridge, veggie empanadas will keep for 2 weeks.
    • easy to make (though they take some time, nothing here is complicated)
    • healthy - with a flour dough that is baked, and not fried, these baked empanadas are quite healthy!
    • No weird ingredients - no cashew avocado dip here - nothing but simple, accessible ingredients
    • No lengthy chilling required! our simple baked empanadas dough just needs 10 minutes in the fridge to rest

    Ingredients

    For homemade empanada dough:

    You can make your own empanada dough, or you can buy pre-made empanada dough pockets in most Latin stores. If making your own, you will need:

    • all-purpose flour - this empanada dough recipe uses all-purpose flour. You can use bleached or unbleached flour, though my preference is always for unbleached!
    • salt - this helps flavor the dough very slightly.
    • vegetable oil - use a neutral tasting oil like grapeseed oil or canola oil. You can also use olive oil if you want something more flavored.
    • cold water - acts as a binder
    savory vegetarian empanada fillings

    1. Onion and cheese vegetarian empanadas:

    • onions - you can use yellow onions, or sweet Vidalia onions here.
    • cheese - Mara and I love Gouda cheese here, but any nice, melty cheese will work.
    • oregano - this gives our veggie empanadas that authentic Argentinian flavor!

    2. Mushroom and kale vegan empanadas:

    • mushrooms - you can use regular white or mini portobello mushrooms
    • garlic - fresh garlic is best here!
    • kale - you can also use swiss chard or spinach
    • lime juice - fresh or bottled is fine

    3. Sweet potato & lentil (also vegan!):

    • onions - you can use yellow onions, or sweet Vidalia onions here.
    • sweet potato - shred your sweet potatoes on a grater or in the food processor
    • lentils - canned lentils will do great, because you don't have to cook them. Or you can cook your lentils in the Instant Pot or on the stovetop.
    • cumin
    • smoked paprika - optional. You can also use regular paprika in these vegan empanadas

    See exact measurements in recipe card below.

    Equipment

    We used our hands to pinch our veggie empanadas, but if you make a lot of dumplings you may want to invest in a set of empanadas molds.

    You will also need:

    • 1 Rolling Pin
    • 1 Baking sheet
    • 1 silicone brush
    • 1 frying pan

    How to make Argentinian vegetarian empanadas

    Make empanada dough

    Preheat oven to 400F.

    Combine the flour with the salt in a large bowl. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate for 10 minutes.

    Form the empanada dough mix into ping-pong-sized balls. Flatten each ball with a rolling pin.

    folding vegetarian empanadas

    Make vegetarian onion and cheese empanadas filling

    Preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Saute onion until it turns golden, 10 minutes. Remove from heat and season with oregano, salt & pepper. Set aside. When making empanadas, layer 1 TB of onion mixture per empanada and top with a sprinkle of cheese. Repeat with remaining filling and dough.

    folding empanadas

    Make mushroom and kale vegan empanadas

    Preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee mushrooms until they begin to brown, 10-15 minutes. Add kale and garlic, mix well to combine and sautee an additional 3 minutes. Remove from heat and season with lime, salt & pepper. Set aside.

    brushing empanadas with egg wash

    Make vegetarian empanadas with vegan sweet potato and lentil empanadas filling

    Preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Add sweet potatoes, lentils and seasonings. Cook until sweet potatoes cook fully, about 15 minutes. When making empanadas, layer 1 TB sweet potato and lentil mixture per empanada. Repeat with remaining filling and dough.

    hands rolling empanadas

    Fill empanadas

    When making empanadas, layer 1 TB of filling per empanada dough circle. Repeat with remaining filling and dough.

    hands crimping empanada

    Seal empanadas

    Seal veggie empanada and set aside. To seal veggie empanadas, the easiest thing to do is crimp the sides with your fingers. You then have a few options for ornamental seals:

    • gently press a fork against the edges, leaving the fork imprint along the border
    • roll little bits of the empanada edge on itself, like in the fold above.
    brushing empanadas with egg wash

    Bake veggie empanadas

    When ready to bake, arrange Argentinian empanadas on parchment-lined baking sheets. Brush tops with egg wash, and sprinkle sesame seeds (optional). Bake at 400F until golden brown, rotating sheets halfway through, 30 to 40 minutes.

    hand taking an empanada

    What to serve with vegetarian empanadas?

    Serve these Argentinian empanadas with:

    • chimichurri
    • Colombian Aji
    • Pico de gallo, which is the Colombian empanada sauce (or store bought salsa)
    • your favourite hot sauce.
    Girl with baking sheet of empanadas

    Scaling the Recipe

    This recipe makes approximately 24 vegetarian empanadas, each one about the size of your palm. You can double the dough quantities for more, or scale down for just a few empanadas of one filling type. It's totally your call!

    But because these are so tasty, we recommend making more of your favourite savory baked vegetarian empanadas and saving them for later.

    pricking empanadas with fork

    Storage

    But how to save them for later, you ask?

    These veggie empanadas will keep in the fridge for up to a week.

    Freezer instructions

    They are perfect if stored in the freezer in a sealed container, and will keep for 6 months. To freeze, arrange Argentinian empanadas on a baking sheet, and once they have frozen transfer them to a ziploc bag for longer storage.

    You can freeze them baked, or simply shaped raw - and bake veggie empanadas straight from the freezer (add about 5 minutes to the baking time).

    empanadas on a plate with dipping sauces

    Making in Advance

    Though fresh Argentinian Empanadas taste amazing out of the oven, especially the cheese empanadas, you really can make them ahead of time and just reheat before serving!

    All the fillings can be made a day in advance. The dough can be made and kept in the fridge, wrapped tightly in plastic wrap - or frozen.

    Sweet potato vegetarian empanadas are also great in room temperature.

    Heating instructions

    You can reheat these baked empanadas in the microwave, or in the oven at 200F for 10 minutes.

    If frozen, bring vegetarian empanadas to room temperature or defrost them in the fridge overnight before heating in the oven. You can also pop them in the microwave from the freezer.

    Adaptations

    Vegetarian Empanadas

    After Mara's Argentinian cooking workshop featured only meat Argentinian empanadas, I began fantasizing about the veggie empanadas she mentioned - and after sufficient nagging, Mara agreed to share her favourite vegetarian empanada recipe with me.

    Vegan Empanadas

    Two of these recipes are for vegan empanadas! The dough is fully vegan, and two of the fillings I provide below (mushrooms + kale empanadas and vegetarian empanadas sweet potato and lentils) are vegan. Plant-based eating is not a foreign concept to Argentinian food! Just avoid the egg wash before baking.

    Gluten-free

    The empanada dough we initially used was store-bought, perfectly calibrated for veggie empanadas and cheap - but if you're looking to make your own dough, I've got Mara's recipe below for you.

    Unfortunately, I haven't yet tried making these gluten-free - but that's coming!

    Paleo, keto and Whole 30

    I don't have a good adaptation for making these paleo, keto or Whole 30. My best suggestion would be to use something like cheese wraps or daikon slices for raw empanadas.

    empanadas with bean soup, lemon and matte cup

    Savory vegetarian empanadas filling combinations and variations

    You may ask, what to use as filling for vegetarian empanadas? There are many veggie empanadas filling combinations you can use to stuff our Argentinian empanada dough!

    I have travelled through Argentina and sampled MANY empanadas. Our favourite savory vegetarian empanadas, three of which you will find below, are:

    • onion and cheese empanadas - see recipe below!
    • vegetarian empanadas sweet potato - we have a recipe for this below!
    • vegetarian potato empanadas
    • mushroom empanadas - see recipe below, or use the filling from my vegan mushroom bourekas
    • corn empanadas
    • butternut squash empanadas - you can use the filling from our Bosnian pita

    Check out our Web Story for these Vegetarian empanadas

    Get the low down on how to make these Argentinian empanadas with a mouthwatering, photo-laden web story.

    empanada with dipping sauces

    Pro Tips for Baked Vegetarian Empanadas

    • Cool your filling - make sure the filling you use is completely cool before serving with these vegetarian empanadas.
    • Make ahead - you can easily make the fillings a day in advance of the dough. You can even make the fillings a day in advance, and the dough two days in advance, thus living just the rolling and baking for the last day.
    • Buy ready made dough - if you don't feel like making the dough, buy premade empanada pockets. Goya makes a great baked empanada dough.
    empanadas on baking sheet

    Immigrant Cuisine Spotlight: Argentinian Cuisine

    I went to Argentina with JDC Entwine in 2015. While there, I discovered a country full of immigrants - from Morocco, Italy, Poland, Russia, Chile, Colombia and many more places.

    Argentinian cuisine is a melange of those cultures and flavors.

    Yes, everyone knows asado and Argentinian beef. But did you know Argentina is also famous for Italian food and pasta?

    Did you know about Argentinian flan and Argentinian bread pudding?

    Have you ever tasted good chimichurri?

    And how about alfajores?

    Since visiting Argentina, and cooking with Mara, I have fallen deeply in love with Argentinian cuisine. I have many Argentinian recipes in my archives. I dream about going back, and visiting the Iguazu Waterfalls. Exploring other areas except Buenos Aires and Mar del Plata. Discovering more of the rich history of Argentinian Jews, and Argentinian Jewish cuisine.

    But meanwhile, I'll just have to live through these vegetarian empanada recipes.

    For more Argentinian recipes:

    • The Young Jewish Travel Guide to Argentina {the Food}
    • Top 10 vegetarian foods to eat in Argentina
    • The young Jewish travel guide to Argentina {Day One}
    • {TRAVEL} The Young Jewish Travel Guide to Argentina: The people

    Accompanying Dishes

    You can serve this vegetarian empanada recipe with:

    • Kale Apple Salad with Creamy Poppy Seed Dressing
    • Colombian baked plantains recipe with guava and cheese
    • Indian-style Okra curry recipe {Bhindi Masala Gravy}
    • Baba ganoush without tahini {GF, keto}
    ripping cheese empanada in half

    FAQ about Vegetarian Empanadas

    How to make these vegetarian empanadas vegan-friendly?

    They already are! Our tried and true vegetarian empanadas dough is vegan and eggless, and two out of the three veggie empanada fillings are vegan as well (kale and mushrooms and sweet potato and lentils). No fancy adaptations required!

    How long should I bake vegetarian empanadas?

    These babies bake in only 30 short minutes!

    Can I freeze these vegetarian empanadas?

    Yes. Freeze them arranged on a baking sheet, and once they have frozen transfer them to a ziploc bag for longer storage. They will keep for 6 months in the freezer. You can freeze them baked, or simply shaped raw - and bake veggie empanadas straight from the freezer (add about 5 minutes to the baking time).

    Can I fry these vegetarian empanadas instead?

    Argentinian empanadas are usually baked - but you can fry these veggie empanadas. Just make sure you space them out and not crowd your fryer. They should need about 2-3 minutes on each side until golden brown.

    Can I make these vegetarian empanadas in advance?

    Yes. You can make the fillings and the dough on separate days, and the baking can be done on another day altogether. Wrap everything well in plastic wrap and store in airtight containers in between.

    You may also like to try...

    If you love veggie empanadas, give these other vegetarian hand pies a try!

    • Get Cozy with Baked Russian Vegetarian Pirozhki with three different fillings, the ultimate comfort food
    • Cheesy Balkan bourekas with eggplant and tomatoes {VEG}
    • Classic mushroom bourekas recipe {Vegan}
    • Colombian Arepas con Queso
    • How to make easy gluten free samosas with a sweet & spicy chickpea filling

    Pin for Later!

    empanada with chimichurri
    Authentic Argentinian vegetarian empanadas

    Authentic Argentinian vegetarian empanadas, three ways (V/Vegan)

    Ksenia Prints
    Authentic Argentinian vegetarian empanadas are a joy to make, and an even bigger joy to eat - the just wait until you break one of these gorgeous babies in half! NOTE: Goya makes great empanada disks, but if you cannot find them or prefer fresh, you can make your own following the recipe below.
    4.94 from 79 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Appetizer, Side
    Cuisine Argentinian
    Servings 24 empanadas
    Calories 132 kcal

    Equipment

    • 1 Rolling Pin
    • 1 Baking sheet
    • 1 silicone brush
    • 1 empanadas press optional
    • 1 frying pan

    Ingredients
      

    For dough:

    • 3 cups all-purpose flour
    • ½ teaspoon salt
    • ¾ cup vegetable oil
    • ½ cup cold water

    For onion and cheese vegetarian empanadas:

    • 2 onions sliced into crescents
    • 1 cup Gouda cheese shredded
    • 1 tablespoon oregano
    • Salt & pepper to taste

    For mushroom and kale vegetarian empanadas:

    • 1 pound mushrooms sliced
    • 2 cloves garlic minced
    • 4 leaves kale
    • 1 lime juice of
    • salt and pepper to taste

    For sweet potato & lentil vegetarian empanadas:

    • 1 onion chopped finely,
    • 1 sweet potato shredded
    • ½ cup lentils cooked
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika
    • salt and pepper to taste

    For serving:

    • 1 Egg
    • Sesame seeds optional

    Instructions
     

    • Preheat oven to 400F.
    • To make dough: Combine the flour with the salt in a large bowl. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate for 10 minutes.
    • Form the empanada dough mix into ping-pong-sized balls. Flatten each ball with a rolling pun.
    • For onion and cheese vegetarian empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Remove from heat and season with oregano, salt & pepper. Set aside. When making empanadas, layer 1 TB of onion mixture per empanada and top with a sprinkle of cheese. Seal empanada and set aside. Repeat with remaining filling and dough.
    • For mushroom and kale vegetarian empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee mushrooms until they begin to brown, 10-15 minutes. Add kale and garlic, mix well to combine and sautee an additional 3 minutes. Remove from heat and season with lime, salt & pepper. Set aside. When making empanadas, layer 1 TB of mushroom & kale mixture. Seal empanada and set aside. Repeat with remaining filling and dough.
    • For sweet potato and lentil vegetarian empanadas: preheat a large pan to medium heat. Add 2 TBs grapeseed oil. Sautee onion until it turns golden, 10 minutes. Add sweet potatoes, lentils and seasonings. Cook until sweet potatoes cook fully, about 15 minutes. When making empanadas, layer 1 TB sweet potato and lentil mixture per empanada. Seal empanada and set aside. Repeat with remaining filling and dough.
    • When ready to bake, arrange empanadas on parchment-lined baking sheets. Brush tops with egg wash, and sprinkle sesame seeds (optional). Bake at 400F until golden brown, rotating sheets halfway through, 30 to 40 minutes.

    Nutrition

    Calories: 132kcalCarbohydrates: 19gProtein: 7gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 18mgSodium: 145mgPotassium: 224mgFiber: 3gSugar: 2gVitamin A: 2399IUVitamin C: 12mgCalcium: 111mgIron: 2mg
    Keyword baking, cheese, corn, empanada, empanadas, fall, kale, mushrooms, soy-free, vegan, vegetarian, winter
    Tried this recipe?Let us know how it was!

    More Impressive International Main Course Recipes

    • Ukha Traditional Russian fish soup recipe (Regular and Instant pot recipes)
    • 3 Ways to Cook The Best Marinated Tofu Recipe - Baked Tofu, Air Fryer Tofu and Pan Fried Tofu Recipes {Vegan, Gluten Free}
    • Chicken Colombian tamales recipe is the hallmark of Christmas Colombian food
    • Savory Galette with Caramelized Onions and Pumpkin

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    1. Spandana says

      January 19, 2017 at 5:00 am

      Perfect for party time snacks 🙂
      Love all the three variations!

      Reply
    2. Lisa | Garlic + Zest says

      January 20, 2017 at 1:05 pm

      I am a sucker for empanadas - and these look absolutely amazing. Love the way you've tucked the edge -- such a skill!

      Reply
    3. Sandhya Ramakrishnan says

      January 20, 2017 at 1:10 pm

      These empanadas are just so tempting. I love that you got the recipe from an authentic source and each and every of the three fillings you mentioned are awesome. We use the same method of tucking the edges for one of our Indian dessert and these reminded me of that.

      Reply
    4. Elaine @ Dishes Delish says

      January 20, 2017 at 1:26 pm

      I love empanadas and these look fabulous! I love all the photos you took. One of my favorite empanada is the cheese empanada. Mmmmmmm. I'll be making these empanadas (all the flavors) soon!

      Reply
    5. April J Harris says

      January 20, 2017 at 2:47 pm

      5 stars
      I love how food brings people together! Your Vegetarian Empanadas look wonderful - love that there are three different varieties. They all sound delicious - especially the sweet potato and lentil variety!

      Reply
    6. Michelle says

      February 12, 2017 at 12:58 pm

      I see what looks like dipping sauce or oil in your photos - what are they? Do you have recipes for them?

      Reply
      • kseniaprints says

        February 13, 2017 at 6:42 am

        All that is is olive oil with chimichurri spice mix... I should really post a traditional chimichurri recipe one day! But meanwhile, if you want something typical to serve your empanadas with, search for a chimichurri recipe.

        Reply
    7. Rizza says

      April 13, 2018 at 3:34 pm

      Is it really 6 cups of flour and just 3/4 oil and 1/2 water? I kneaded for upwards of six minutes and it's not clumping into a dough at all.

      Reply
      • kseniaprints says

        April 13, 2018 at 3:42 pm

        Oh shoot, something happened when this recipe was transferred to the new recipe platform a month ago and it changed the quantities. Those amounts are for about 3 cups of flour... No idea what happened in the transfer! If you have 6 cups of flour, don't worry - just double your water and oil quantities gradually. Note that as always in baking, the elasticity of each dough and the amount of water and oil you need depends on your flour, the temperature and much more.
        Thank you for asking and alerting!

        Reply
    8. Doris says

      April 24, 2018 at 4:15 pm

      5 stars
      These empanadas look so good! Can you please also share the recipe for the dipping sauce?

      Reply
      • kseniaprints says

        April 24, 2018 at 4:23 pm

        Sure thing! Here is a chimichurri sauce I love.

        CHIMICHURI

        Ingredients
        ½ bunch parsley
        2 tbsp fresh oregano
        4 garlic cloves
        ½ cup green onions, chopped roughly
        1 chili (jalapeno will make a mild chimichuri; you can also use chili flakes)
        2 tbsp balsamic vinegar
        1 tbsp lemon or lime juice
        Around ½ cup olive oil
        Salt, to taste

        Chop all the herbs + garlic and mix with vinegar, lemon, olive oil and salt.
        Keep it in the fridge.

        Reply
        • Doris says

          April 28, 2018 at 7:43 pm

          Thank you so much!

          Reply
    9. Ryszard says

      December 01, 2020 at 5:43 pm

      What type of lenils do you think are the best for this recipe?

      Reply
      • kseniaprints says

        December 03, 2020 at 10:31 am

        Green lentils are traditional, but brown lentils or even Puy lentils would also work great! I am going to add that as a clarification.

        Reply
    10. Kat says

      December 11, 2020 at 1:32 am

      When you make your own dough, do you roll it out and use a biscuit cutter (if so, what size?) or weigh it out in tiny dough balls and roll each individually (if so, how many ounces or grams?)

      Reply
      • kseniaprints says

        December 12, 2020 at 2:14 pm

        Hi Kat! I have done both. If using a biscuit cutter, use the largest size you have. If rolling into individual balls, I aim for ping pong-sized balls

        Reply
    11. Yvonne Acinapura says

      December 28, 2020 at 7:21 pm

      Hi!
      Love all the fillings! Could you please share your recipe to make the tapas for the empanadas? I like them ojaldradas.

      Reply
      • kseniaprints says

        December 28, 2020 at 7:57 pm

        Hi Yvonne! I have the dough recipe included in the recipe. I don't make puff pastry for my empanadas, but a simpler dough that cooks really nice and flaky.

        Reply
    12. Matt says

      January 16, 2021 at 11:57 pm

      5 stars
      These were awesome! Can they be made ahead of time and frozen for later in the week?

      Reply
      • kseniaprints says

        January 17, 2021 at 7:07 pm

        I am so glad! And yes, absolutely. I recommend reheating in the oven after defrosting (200F for 10 mins) if you want to maintain a crispiness, but if you're fine with soft empanadas (which are fantastic), then just pop them in the microwave for 30 seconds to 1 minutes.

        Reply
    13. Audrey says

      January 22, 2021 at 9:09 pm

      5 stars
      These are so good! My husband used to work in Argentina and was wanting some of these.

      Reply
      • kseniaprints says

        January 25, 2021 at 12:43 pm

        You should make him some!

        Reply
    14. Meera says

      February 25, 2021 at 3:46 pm

      5 stars
      One of the best recipes I’ve every tried. Tasted lovely, Thankyou. Great for a winter day ! Very healthy aswell 🙂

      Reply
      • kseniaprints says

        February 26, 2021 at 8:13 pm

        Oh Meera, thank you! It makes me thrilled to hear you like these empanadas.

        Reply
    15. Sally says

      April 28, 2021 at 8:46 pm

      4 stars
      Just made these and they were delicious. I actually merged all the fillings into one and swapped kale for silverbeet... so so good. Had a bit of trouble with the dough recipe... Maybe too much oil ? The dough didn't bind that well, and broke up when rolled. What I ended up with was a lovely tasty empanada but actually quite unappealing in the appearance department. Have made empanada dough before and never had any issues so just checking if the measurements are correct ?

      Reply
      • kseniaprints says

        April 30, 2021 at 10:41 am

        That filling sounds delicious!!! The dough should work great as written. Sometimes it's a matter of what type of flour you use, or your elevation, and you may need to add a bit more or less water or flour as you work the dough. Because this is a vegan dough without eggs, that can make it a bit more "finicky" and needing work. Did you knead by hand or in a machine? It does need a lot of work, so that may be why.

        Reply
    16. Colleen says

      May 10, 2021 at 4:27 pm

      5 stars
      These empanadas were delicious and easy to make. I will be making them again for sure. Thanks for the recipe!

      Reply
    17. Aamina Mian says

      August 07, 2021 at 2:59 pm

      Thanks for the new idea for veggie empanadas. I just made corn-flour dough empanadas filled with ground chicken, spring onions, and a tablespoon of grated cheese. I baked them in the oven at 400 degrees for 40 minutes, and they came out delicious. Luckily, I saw your recipe and will try it also.
      I too am an immigrant from Pakistan to the USA. This has been my home for 46 years and love bringing my Pakistani heritage to our family table. I will keep you posted once I try your recipe. Have a good day.

      Reply
      • kseniaprints says

        August 09, 2021 at 9:24 am

        I love, love, love your story! Bringing your heritage to the table in any form is the best way I know to share my story with my son, my husband and my friends.
        Also, I'm a BIG fan of cornflour dough empanadas as my husband is Colombian. If you have a particular recipe you liked and want to share, please send it my way 🙂

        Reply
    18. alison says

      September 07, 2021 at 8:44 pm

      hey there! im super confused so the dough recipe is enough for one serving of the sweet potato filling right, or is it enough for all 3 types of filling?

      Reply
      • kseniaprints says

        September 07, 2021 at 8:46 pm

        Just one serving! You may have a bit of dough leftover, but definitely not enough for all three. Sorry about the confusion

        Reply

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    1. Vegan Empanadas with Lentils and Spinach - Argentinian Inspired says:
      April 16, 2021 at 1:17 AM

      […] for my own empanadas. While I came up with the filling myself, I adapted the dough recipe from At The Immigrant's Table. Thank you, Ksenia, for your awesome recipe and helpful […]

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    2. Embrace the empanada! Three veggie pasties from Argentina - Around the world in 197 meals says:
      May 31, 2021 at 11:55 AM

      […] used the recipe from At the Immigrant’s Table which is a lovely resource and a website I like to dip into for inspiration. This gives three […]

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    3. My Site says:
      July 23, 2022 at 6:32 AM

      Such great website

      Amazing blog thanks for sharing today on this blog

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