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

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.
Course Appetizer, Side
Cuisine Argentinian
Keyword baking, cheese, corn, empanada, empanadas, fall, kale, mushrooms, soy-free, vegan, vegetarian, winter
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 +
Author Ksenia Prints

Ingredients

For dough:

  • 3 cups all-purpose flour
  • 1 ⁄2 teaspoons 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

For mushroom and kale vegetarian empanadas:

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

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
  • Egg wash 1 egg + 1 tsp of milk or non-dairy milk
  • 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