Beyond Meat and Cheese Empanada

Discover the ultimate fusion of flavor and convenience with these irresistible Beyond Meat and Cheese Empanadas, a plant-based twist on the classic handheld delight. Featuring a golden, buttery pastry made from scratch and a savory filling of seasoned Beyond Meat, sautéed vegetables, and gooey cheddar cheese, this recipe delivers a mouthwatering combination that’s perfect for appetizers, snacks, or even a light meal. Simple yet satisfying, these empanadas are baked to perfection, making them a healthier alternative to fried versions without sacrificing flavor. Ideal for both vegans and cheese lovers, this dish is easy to prepare and can be customized to suit your preferences. Serve them fresh out of the oven, or pack them for on-the-go indulgence—these empanadas are guaranteed to impress!

Nutriscore Rating: 56/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 1 cup Unsalted butter
• 0.75 cup Ice water
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 2 Garlic cloves, minced
• 12 ounces Beyond Meat, plant-based ground
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Black pepper
• 1 teaspoon Salt
• 1 small Red bell pepper, finely chopped
• 1 cup Cheddar cheese, shredded
• 1 Egg, beaten (for egg wash)

Directions

Step 1

In a large bowl, combine the flour, salt, and baking powder.

Step 2

Cut the unsalted butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs.

Step 3

Gradually add ice water, mixing with a wooden spoon until the dough forms. Do not overmix. The dough should be slightly sticky.

Step 4

Transfer the dough onto a floured surface and knead briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 5

While the dough chills, heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.

Step 6

Add minced garlic and cook for another 30 seconds until fragrant.

Step 7

Add Beyond Meat to the skillet and cook until browned, about 5-7 minutes.

Step 8

Stir in paprika, cumin, black pepper, salt, and chopped red bell pepper. Cook for another 2 minutes.

Step 9

Remove from heat and allow the filling to cool slightly before folding in the shredded cheddar cheese.

Step 10

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 11

Roll the dough out on a floured surface to about 1/4-inch thickness.

Step 12

Using a round cutter, cut out 4-inch circles from the dough.

Step 13

Place about 2 tablespoons of filling into the center of each dough circle.

Step 14

Fold the dough over the filling to create a half-moon shape, pressing the edges with a fork to seal.

Step 15

Transfer the empanadas to the prepared baking sheet and brush the tops with the beaten egg.

Step 16

Bake in the preheated oven for 20-25 minutes, until golden brown.

Step 17

Allow empanadas to cool slightly before serving.

Nutrition Facts

Serving size	(1430.3g)

Amount per serving	% Daily Value*
Calories	3751.1

Total Fat 223.8g	0%
Saturated Fat 101.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 554mg	0%
Sodium 7171.8mg	0%
Total Carbohydrate 311.7g	0%
Dietary Fiber 21.5g	0%
Total Sugars 10.6g
Protein 136.0g	0%

Vitamin D 65IU	0%
Calcium 1273.5mg	0%
Iron 33.6mg	0%
Potassium 2270.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 14.3%

Carbs: 32.8%