Vegan Empanadas
Each bite of these vegan empanadas is bursting with savory, satisfying, and comforting flavors! They’re crispy on the outside and stuffed with delicious, meat-free fillings like jackfruit carnitas, refried beans, and dairy-free cheese.
💛 Why you’ll love this recipe
- Meat-free: Our vegan empanadas are packed with jackfruit carnitas, resulting in a hearty, tender, and satisfying filling without the need for meat!
- Great for all occasions: Whether you’re hosting a party, having friends over for dinner, or just need something to munch on as a snack, gluten-free empanadas will hit the spot!
- Versatile: Stuff these crispy, golden-brown hand pies with your favorite fillings like refried beans, pickled jalapeños, vegan cheese, and more.
Looking for more vegan Mexican snacks? Test out our tamales, vegan tacos al pastor, and sweet potato black bean quesadillas!
🥟 What are empanadas?
An empanada is essentially a savory (or sweet) turnover that is either fried or baked. The name empanada stems from a Spanish word, “empanar,” which loosely translates to “wrapped in bread,” so no surprises there.
Visit most Spanish-speaking countries, and you will find a variety of empanadas. They all differ in size, filling, shape, dough, and cooking method.
The most popular dough to make empanadas with is wheat flour. But, there are many options for gluten-free empanadas, including corn masa (as in this recipe), plantains, potatoes, yuca, and sweet potatoes.
You can also find sweet empanada dough made with almond flour, chocolate, and various herbs and spices.
🌱 Are empanadas vegan?
Traditionally, empanada recipes call for lard or butter in the dough. In addition, the filling is typically made with meats like ground beef or pulled pork.
With a few simple swaps, empanadas can definitely be vegan! Replace lard with shortening, flavorless coconut oil, or vegan butter, and fill them with refried beans and jackfruit carnitas for an equally delicious option!
📜 History
Empanadas are thought to have originated in Galicia, Spain, dating all the way back to the 1500s. They were prepared similarly to a modern-day pie, then served in pieces.
Back then, they were filled with seafood, pork, and various herbs and spices. But, as Spanish colonists settled in Latin America and the Philippines, the empanada as we now know it was born.
Fast forward to today, empanadas have become smaller, the dough has changed, and many variations have surfaced, including this gluten-free empanadas recipe.
🛒 Ingredients & substitutions
- Masa harina: For a soft, doughy texture, masa harina is a must! Made from specially treated corn, it’s a perfect gluten-free substitute for wheat flour. White corn masa is usually the easiest to find, but there are also yellow and blue varieties. Just note, masa harina is not the same as cornmeal or cornflour, so it can’t be substituted.
- Warm water: Mixing warm water with the masa harina makes a pliable and workable dough without the need for fat. The heat from the water releases the natural flavor of masa and activates small bits of corn skin in the flour, which helps form the dough.
- Salt: To enhance the flavor of the dough, we highly recommend adding salt!
- Fillings: We love to pack our empanadas with homemade refried beans, jackfruit carnitas, queso fresco, and pickled jalapeños. Feel free to add cooked vegetables like carrots, bell peppers, or squash.
- Sauces: Mexican food is centered around sauce, so you’d better use at least one to dip your empanadas in! Choose from salsa verde, avocado cream sauce, Mexican crema, and many more!
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make vegan empanadas
Step 1: Prepare the dough
Add the masa harina and salt to a mixing bowl and combine. Then, add in about 1 ½ cups of very warm water and mix together using your hands.
Knead the dough to form a ball that’s moist enough to stay together, but not coming off on your hands.
If the dough appears too crumbly, add a tablespoon of water at a time until you are able to form a texture similar to play dough. If it becomes too sticky, add in more masa harina.
Step 2: Form dough balls
Break off pieces of the dough to form small balls, then roll each one until smooth (you should get about 14-16 empanadas out of this recipe). Store the extra dough under a damp tea towel to prevent it from drying out.
Step 3: Press the dough
Cut a freezer bag into 2 pieces (one for each side of the dough) big enough to fit the empanada dough once flattened.
If you have a tortilla press, open it and place a ball of dough in the center on one of the plastic pieces. Place the other piece on top and close the press down to flatten the dough.
If you don’t have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Flatten the dough with the bottom of a baking dish or plate.
Step 4: Fill the empanadas
Remove the top plastic piece and scoop a spoonful of fillings onto the center of the dough (refried beans, jackfruit carnitas, vegan queso fresco, or any cooked vegetables of your choosing). Make sure you leave enough room to seal the edges!
Step 5: Fold the empanadas
Keeping the dough on the bottom piece of plastic, fold it over to form a half-moon shape. Pinch the edges together, making sure there is a good seal. Press the edges down with a fork to help with sealing.
Step 6: Shape the empanadas
If you prefer an even edge, press around the pinched half of the empanada with a bowl similar in size or cut along the edge with a knife. Set the empanada carefully on a tray with plastic wrap over top to keep the moisture locked in.
Step 7: Fry the empanadas
Once you have made a few empanadas, carefully cook 1-2 in a pot of hot oil. Deep fry until golden brown, then enjoy while hot and crispy. Happy eating!
If you have questions about making gluten-free empanadas, check out our FAQs or leave a comment down below!
🥗 What to serve with empanadas
Empanadas are often eaten on their own as a snack (or antojito), but you can turn them into a complete meal by serving yours with classic recipes like these:
- Chili corn salsa: Made with fresh corn, poblano peppers, and crispy veggies.
- Chilaquiles verdes: Tortilla chips covered in a spicy and tangy salsa verde.
- Ensalada de nopales: Prickly pear cactus mixed with vegan queso, onions, tomatoes, and a light dressing.
- Calabacitas: Tender Mexican squash, corn, tomatoes, spicy peppers, and savory seasonings.
🌡️ Storage & reheating
Keep these gluten-free empanadas around for a quick snack, ready to warm up whenever hunger strikes. Here is how to store them:
- Fridge: Once cooked, the empanadas will keep in your fridge for up to 4-5 days. Make sure to keep them in an airtight container for optimal freshness.
- Freezer: If you can’t finish your empanadas in under a week, they are also freezer-friendly. Let them cool completely, then wrap each one individually and store them in a freezer-safe bag or container for up to 3 months.
- Reheat: You can re-fry empanadas, or you can pop a few in the oven on a lined baking sheet or wrapped in foil for 15-20 minutes at 300 degrees F. For a quick reheat, microwave your empanadas in 30-40 second bursts. Just remember, microwaving will alter both the taste and texture.
- Make ahead: If you want to split your time up, prep the fillings 2-3 days in advance and store it in the fridge. Since corn masa can dry out easily and cause cracks in the dough, we don’t recommend making the dough too far in advance.
♻️ Variations
- Dough: Have fun with the dough! You can use yellow or blue masa harina for a colorful option, or even add vegetable broth for extra flavor.
- Fillings: Experiment with more than just beans, jackfruit, and cheese. Load these vegan empanadas up with vegan chorizo, vegan chicken, mushrooms, or sautéed vegetables like cauliflower, zucchini, and kale.
- Sauces: Add some heat to your empanadas by serving them with salsa roja, nacho cheese sauce, or Valentina hot sauce on the side. For a fresh and tangy flavor, opt for salsa fresca, guacamole, or green enchilada sauce.
🧑🍳 Top tips
- Use a plastic bag: It’s way easier to fold the empanada without it sticking or cracking when you use a Ziploc bag (or something similar).
- Don’t overfill them: In order to achieve a proper seal, start with less filling than you think you’ll need before folding the empanadas.
- Use dry fillings: Adding overly juicy or runny fillings will make the dough soggy and affect your seal.
- Double-check the seal: You don’t want the fillings to spill out into the oil, so make sure the empanada edges are properly sealed.
- Fry right after folding: If you let them sit out too long, gluten-free empanadas start to crack. It’s best to make and fry them in batches of 2-3.
- Add moisture to the dough: If the empanada dough is getting dry, add a bit more water before pressing them.
- Use a thermometer: If you fry often, it’s worth investing in a deep-fry thermometer or deep-fryer. The optimal frying temperature is 350-375 degrees F.
💬 FAQ
You should deep-fry gluten-free empanadas since they work better this way. If you bake them, there’s a good chance the corn dough will dry out and crack.
If your empanadas are cracking, it’s because the dough is drying out. Make only 2-3 at a time, and add more water to the dough as needed.
If your filling falls out while frying, it’s because the empanada wasn’t properly sealed. Follow the tips in our recipe to prevent this from happening again.
No, not all empanadas are gluten-free. Many versions are made with wheat flour, then baked. This recipe is made with masa harina, which is gluten-free. Just make sure the fillings you use are also gluten-free!
You can shallow-fry these gluten-free empanadas, but it’s best if you deep-fry them. If you’re looking for a stove-top version, check out our quesadillas.
🍴 More snack recipes
Vegan empanadas are perfect for a quick bite on the go! If you’re on the hunt for more antojitos and crispy snacks, get creative in the kitchen with these recipes:
- Tamales: Masa stuffed with plant-based fillings and steamed in a corn husk.
- Jackfruit carnitas: Meaty carnitas made from young jackfruit and served with corn tortillas, guacamole, and your favorite salsa.
- Sopes: Crispy corn bases topped with refried beans, salsa, and vegan cheese.
- Crispy black bean tacos: Tacos packed with refried beans, shallow fried on each side, and drizzled with avocado cream sauce.
- Vegan tacos al pastor: A meat-free take on a Mexican classic.
- Baked samosas: A healthier take on samosas stuffed with potatoes and peas.
Best Vegan Empanadas
Equipment
- Tortilla press
- Deep-fryer or large pot
- Deep-fry or candy thermometer
- Mixing bowl
Ingredients
Dough
- 2 cups masa harina
- 1 ½ – 2 cups very warm water
- ¼ tsp salt
Fillings (2 cups total)
Instructions
Dough
- Add the masa harina and salt to a mixing bowl and combine. Then, add in approximately 1 ½ cups of warm water to start with and mix together using your hands.
- Knead the dough to form a ball that's moist enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes (like you would when kneading bread dough).
- If the dough appears too crumbly, add a tablespoon of water at a time until you achieve a texture similar to play dough. If it becomes too sticky, add in a little more masa harina.
Press
- Break off pieces of the dough to form small balls. Roll each piece of dough in between your palms until smooth. You should get about 14-16 empanadas out of this recipe. Only roll 2-3 balls at a time, and store the extra dough under a damp tea towel to prevent it from drying out.
- If you have a tortilla press, cut a freezer bag into 2 pieces that will fit into the press (one for each side of the dough).
- Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.
- If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish or plate.
Fillings
- Grab out your fillings: refried beans, jackfruit carnitas, vegan queso fresco, etc. In the meantime, heat 2-3 cups of vegetable oil (enough to fully submerge the empanadas) to 350-375°F in a deep pot or fryer.
- Once the dough is flattened, remove the top plastic piece and add a spoonful of fillings into the middle, making sure to leave room for sealing the edges.
- Keeping the dough on the bottom piece of plastic, fold it over to form a half-moon shape. Pinch the edges together, making sure there is a good seal (you can press the edges down with a fork over top of the plastic to help with this).
- Remove the empanada from the plastic. If you want an even edge, press around the pinched half of the empanada with a bowl similar in size. You can also cut along the edge with a knife. Set the empanada aside on a tray with plastic wrap over top to keep the moisture locked in.
Cooking
- Once you have made a few empanadas, carefully add 1-3 into the pot of hot oil. Deep fry until golden brown, about 2-4 minutes. Continue forming the rest of the empanadas while you wait for the previous batch to fry.
- Note: It's ideal to use a thermometer when working with oil. If you don't have one, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats to the top, then you should be good to go.
- Serve your empanadas while warm with sauces like salsa roja, salsa verde, Mexican crema, etc. Happy eating!
Video
Notes
- Use a plastic bag: It’s way easier to fold the empanada without it sticking or cracking when you use a Ziploc bag (or something similar).
- Don’t overfill them: In order to achieve a proper seal, start with less filling than you think you’ll need before folding the empanadas.
- Use dry fillings: Adding overly juicy or runny fillings will make the dough soggy and affect your seal.
- Double-check the seal: You don’t want the fillings to spill out into the oil, so make sure the empanada edges are properly sealed.
- Fry right after folding: If you let them sit out too long, the empanadas start to crack. It’s best to make and fry them in batches of 2-3.
- Add moisture to the dough: If the empanada dough is getting dry, add a bit more water before pressing them.
- Use a thermometer: If you fry often, it’s worth investing in a deep-fry thermometer or deep-fryer. The optimal frying temperature is 350-375 degrees F.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Note: We’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.