Vegan Chicken Empanadas

Savor the bold flavors of these Vegan Chicken Empanadas, a plant-based twist on a beloved classic. Featuring a flaky homemade dough made with vegan butter and a savory filling packed with diced plant-based chicken, smoky paprika, cumin, and briny green olives, these empanadas are bursting with Latin-inspired goodness. A simple yet flavorful tomato-based sauce ties it all together, creating the perfect balance of spice and richness. These golden-brown hand pies are baked to perfection, making them a healthier alternative to traditional fried empanadas. Ideal for parties, meal prep, or as a comforting snack, they’re a deliciously satisfying option for vegans and non-vegans alike. Don't miss this irresistible dairy-free, meat-free recipe!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 10

Ingredients

• 2.5 cups All-purpose flour
• 0.5 cup Vegan butter
• 1 teaspoon Salt
• 0.5 cup Cold water
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 1 cup Plant-based chicken, diced
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 1 teaspoon Dried oregano
• 2 tablespoons Tomato paste
• 0.5 cup Vegan broth
• 0.25 cup Green olives, sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

To make the dough, combine the all-purpose flour and salt in a large mixing bowl.

Step 2

Cut in the vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 3

Gradually add the cold water, mixing until the dough comes together. If needed, add a bit more water, a tablespoon at a time.

Step 4

Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

For the filling, heat the olive oil in a large skillet over medium heat.

Step 6

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 7

Stir in the minced garlic and chopped red bell pepper, and cook for another 2 minutes.

Step 8

Add the diced plant-based chicken to the skillet, cooking until slightly browned.

Step 9

Sprinkle in the smoked paprika, cumin, and oregano, stirring to coat the chicken mixture.

Step 10

Add the tomato paste and mix well.

Step 11

Pour in the vegan broth and bring the mixture to a simmer.

Step 12

Stir in the sliced green olives, salt, and black pepper, and let the mixture cook until thickened, about 5 minutes.

Step 13

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 14

Divide the dough into 10 equal portions and roll each piece into a circle about 6 inches in diameter.

Step 15

Place 2 tablespoons of the filling on one half of each dough circle.

Step 16

Fold the dough over the filling to create a half-moon shape and press the edges to seal.

Step 17

Crimp the edges with a fork and place the empanadas on the prepared baking sheet.

Step 18

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

Step 19

Allow to cool slightly before serving.

Nutrition Facts

Serving size	(1273.4g)

Amount per serving	% Daily Value*
Calories	2777.4

Total Fat 141.3g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 6477.2mg	0%
Total Carbohydrate 281.5g	0%
Dietary Fiber 26.4g	0%
Total Sugars 19.6g
Protein 86.3g	0%

Vitamin D 0IU	0%
Calcium 318.2mg	0%
Iron 24.4mg	0%
Potassium 1929.0mg	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: 46.4%

Protein: 12.6%

Carbs: 41.1%