Vegan Crispy Fried Empanadas

Get ready to savor the ultimate plant-based comfort food with these Vegan Crispy Fried Empanadas! Featuring a flaky, golden-brown crust and a hearty, flavorful filling of black beans, corn, and sautéed vegetables, these empanadas are seasoned with cumin and paprika for an irresistible taste. Perfectly deep-fried to achieve a crunchy exterior, these handheld delights make an excellent appetizer, snack, or party dish. Crafted with an easy homemade pastry dough and a simple yet satisfying vegan filling, this recipe is ideal for impressing guests or indulging in on your own. Pair them with your favorite dipping sauce, and prepare to fall in love with every crispy bite!

Nutriscore Rating: 55/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Vegan butter
• 1/2 cup Cold water
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 1 cup Onion, chopped
• 3 cloves Garlic, minced
• 1 cup Red bell pepper, diced
• 1 cup Canned black beans, drained and rinsed
• 1/2 cup Frozen corn kernels, thawed
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Ground black pepper
• 2 tablespoons Fresh cilantro, chopped
• 2 cups Vegetable oil, for frying

Directions

Step 1

In a large bowl, combine the all-purpose flour and salt. Add the vegan butter, cutting it into small cubes, and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

Step 2

Gradually add the cold water, one tablespoon at a time, mixing until a dough forms. Knead the dough gently on a floured surface until smooth. Wrap in plastic and refrigerate for 30 minutes.

Step 3

While the dough chills, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Step 4

Add the red bell pepper, black beans, corn, cumin, paprika, and black pepper to the skillet. Cook for another 5 minutes, stirring often. Remove from heat and stir in the chopped cilantro. Let the filling cool slightly.

Step 5

Take the dough from the refrigerator and roll it out on a floured surface to 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles about 4 inches in diameter.

Step 6

Place approximately 2 tablespoons of the vegetable filling on one half of each circle. Wet the edges with a little water, fold the dough over the filling, and press the edges together gently. Use a fork to crimp and seal the edges.

Step 7

Heat vegetable oil in a deep saucepan over medium-high heat until it reaches 350°F (175°C). Carefully fry the empanadas, a few at a time, until golden brown and crispy, about 3 to 4 minutes per batch.

Step 8

Remove the empanadas with a slotted spoon and place them on paper towels to drain excess oil. Serve warm.

Nutrition Facts

Serving size	(1614.7g)

Amount per serving	% Daily Value*
Calories	6426.5

Total Fat 580.9g	0%
Saturated Fat 125.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3556.9mg	0%
Total Carbohydrate 268.2g	0%
Dietary Fiber 30.1g	0%
Total Sugars 20.1g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 219.2mg	0%
Iron 19.3mg	0%
Potassium 1758.1mg	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: 80.6%

Protein: 2.9%

Carbs: 16.5%