Vegetarian Chicken Empanadas

Delight your taste buds with these irresistible Vegetarian Chicken Empanadas, a plant-based twist on the classic comfort food. Featuring a flaky homemade pastry stuffed with a savory filling of seasoned plant-based chicken strips, black beans, sweet corn, and aromatic spices like smoked paprika and cumin, these empanadas are bursting with bold, vibrant flavors. Perfect as a snack, appetizer, or main course, this recipe combines hearty vegetables and zesty seasonings into a golden, crispy pocket that's both satisfying and meat-free. Whether you're a vegetarian or simply looking for a creative new recipe, these empanadas promise to impress. Plus, with a prep and bake time of just one hour, they're ideal for busy weeknights or entertaining guests. Bake up a batch and serve warm for a crowd-pleasing treat!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 0.5 cup unsalted butter
• 1 teaspoon salt
• 0.5 cup cold water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 0.5 red bell pepper, diced
• 2 garlic cloves, minced
• 1 package (about 8 oz) plant-based chicken strips
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper
• 1 cup black beans, drained and rinsed
• 0.5 cup corn kernels
• 0.25 cup fresh cilantro, chopped
• 1 egg, beaten (for egg wash)
• 0.5 teaspoon pepper

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 2

Gradually add the cold water to the flour mixture, mixing just until the dough comes together. Form the dough into a ball, cover it with plastic wrap, and refrigerate for at least 30 minutes.

Step 3

While the dough is chilling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper and sauté until the onion becomes translucent, about 5 minutes.

Step 4

Add the minced garlic to the skillet and cook for another minute. Stir in the plant-based chicken strips, smoked paprika, ground cumin, cayenne pepper, salt, and pepper. Cook for about 5-7 minutes until the chicken is cooked through.

Step 5

Add the black beans and corn to the skillet. Cook for an additional 3 minutes, stirring occasionally. Remove from heat and stir in the fresh cilantro.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.

Step 8

Place about 2 tablespoons of filling onto one half of each dough circle. Fold the other half over the filling to form a semi-circle. Press the edges with a fork to seal, and transfer the empanadas to a baking sheet lined with parchment paper.

Step 9

Brush the tops of the empanadas with the beaten egg to give them a golden finish.

Step 10

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

Step 11

Remove from the oven and let them cool for a few minutes before serving. Enjoy your Vegetarian Chicken Empanadas warm!

Nutrition Facts

Serving size	(1316.2g)

Amount per serving	% Daily Value*
Calories	2346.0

Total Fat 103.0g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 310mg	0%
Sodium 3395.6mg	0%
Total Carbohydrate 272.0g	0%
Dietary Fiber 36.5g	0%
Total Sugars 14.7g
Protein 99.0g	0%

Vitamin D 41IU	0%
Calcium 377.9mg	0%
Iron 25.2mg	0%
Potassium 2181.1mg	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: 38.4%

Protein: 16.4%

Carbs: 45.1%