Go Back

Vegan Beef Empanadas with Cheese

All these vegan empanadas are created with vegan crumbles, vegan cheddar cheese and potatoes. It is a delicious vegan dinner or for specific occasions!
Course Main Course
Cuisine Spanish
Keyword Vegan Beef Empanadas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20
Calories 181kcal
Author Jessica

Ingredients

  • 1 tbsp plant-based milk not-vanilla-flavored
  • ½ cup vegan-butter cold & cut into slices
  • 1 cup whole wheat-flour
  • 2 tsp baking-powder
  • 3 cups all-purpose-flour
  • ¼ cup whiskey cold
  • ¾ cup water cold
  • 1 tsp sea-salt

For the Vegan Beef & Cheese Filling

  • 1 ½ cup vegan-cheddar shreds
  • 1 cup vegetable-broth
  • 1 tsp paprika
  • 1 cup vegan-chorizo
  • 1 ½ cups veggie-crumbles thawed
  • 1 cup chopped onion
  • 4 cloves garlic peeled and minced
  • 2 tsp dried-thyme
  • 1 large red-potato diced
  • 2 tsp olive-oil

Instructions

  • Combine baking powder, both flours, and salt in a food-processor. Mix till blended. Add cold vegan-butter bits and mix till well incorporated.
  • Add cold whiskey and water then continue pulsing till the dough comes together. Remove from the food-processor & place to a bowl. Cover in plastic wrap and refrigerate.
  • Heat a skillet over moderate heat. Add a tsp of olive oil. Add the chopped onion and cubed potatoes cook about 7-10 minutes or till slightly tender.
  • Add the vegan chorizo and veggie crumbles. Stir with a spatula, breaking any larger-chorizo pieces aside. Add minced paprika, thyme and garlic. Stir to blend.
  • Add broth, bring to a simmer and cook for 10minutes or till potatoes are tender & the sauce thickens. Remove from heat and let it cool.
  • Heat oven to 400F. Line a baking-sheet with parchment-paper.
  • Make a ball from the dough. Then cut the ball, wrap a half in plastic wrap and put back in the refrigerator. Together with another half of the dough, then divide it into 3 dough-balls about the size of a golf match.
  • Use a rolling pin to roll each ball into a 5″ circle. You ought to have the to make around 10 circles with this particular half of the dough-ball.
  • For the filling, then put your spatula down the middle of the skillet split it in half. This helps maintain filling proportions the same. Spoon about 2 tbsp of filling at the middle of one of those rounds. Wet your finger with water pour a small bit of whiskey in a small-bowl then apply that to wet your finger.
  • Then run your finger round the edges of the circle of bread. Wrap the dough around the filling and then make use of that moisture on the edges to press edges together. Fold the border back to make a crust then use your fingers to pinch pleats. Repeat with each dough circle.
  • Brush tops of each empanada with plant-based-milk (for example, soy-milk) or melted-vegan-butter. Bake for 10-15minutes or till golden-brown.
  • Repeat these last couple of steps with the remaining portion of bread that has been refrigerated. Once done, remove from the oven and let it cool slightly. Serve with marinara-sauce or salsa. Store in a sealed container in the refrigerator.