Vegan Classic Beef Empanadas

Savor the irresistible flavors of Latin cuisine with these Vegan Classic Beef Empanadas—flaky, golden pockets filled with a savory plant-based "beef" mixture that's perfectly seasoned with cumin, smoked paprika, and oregano. This recipe beautifully balances bold spiced filling with sweet pops of raisins and the tangy bite of green olives, all nestled inside a crisp vegan pie crust. Ideal for a hearty appetizer, snack, or party finger food, these empanadas are baked to perfection, making them a healthier alternative to the traditional fried version. With just 20 minutes of prep and simple step-by-step instructions, these delightful pastries are an easy, crowd-pleasing way to bring a touch of international flair to your table.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 12 ounces Vegan ground beef substitute
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Tomato paste
• 0.5 cup Vegetable broth
• 0.5 cup Green olives, chopped
• 0.25 cup Raisins
• 2 pack Vegan pie crust
• 0 as needed Flour for dusting
• 2 tablespoons Non-dairy milk

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and cook for another minute, until fragrant.

Step 4

Stir in the vegan ground beef substitute, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 5 minutes, until slightly browned.

Step 5

Add the tomato paste and vegetable broth, mixing well to combine.

Step 6

Add the chopped green olives and raisins. Cook for an additional 5 minutes, allowing the flavors to meld and the mixture to thicken. Remove from heat and let cool slightly.

Step 7

On a lightly floured surface, roll out the vegan pie crusts until they are about 1/8-inch thick. Use a 4-inch round cutter to cut out circles from the dough.

Step 8

Place about 2 tablespoons of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal, using a fork to crimp the edges.

Step 9

Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with non-dairy milk to help them brown.

Step 10

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

Step 11

Allow to cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(894.6g)

Amount per serving	% Daily Value*
Calories	1643.6

Total Fat 98.6g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 4668.7mg	0%
Total Carbohydrate 130.1g	0%
Dietary Fiber 22.6g	0%
Total Sugars 41.7g
Protein 70.2g	0%

Vitamin D 12.2IU	0%
Calcium 390.8mg	0%
Iron 19.8mg	0%
Potassium 2104.4mg	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: 52.6%

Protein: 16.6%

Carbs: 30.8%