Beyond Meat and Cheese Empanada
Indulge in the savory satisfaction of homemade Beyond Meat and Cheese Empanadas, a perfect fusion of flaky pastry and flavorful plant-based filling. This recipe features a golden, buttery dough stuffed with seasoned Beyond Meat, vibrant red bell peppers, and melted cheddar cheese, creating a deliciously cheesy and hearty core. With the added touch of aromatic spices like paprika and cumin, these empanadas deliver bold and irresistible flavors in every bite. Ideal for both vegans and meat-lovers, these empanadas are baked to golden perfection, making them a crowd-pleasing option for appetizers, snacks, or game-day treats. Ready in just over an hour, these empanadas promise to elevate your next gathering with their perfect balance of texture and taste.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 1 cup Unsalted butter
- 0.75 cup Ice water
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 Garlic cloves, minced
- 12 ounces Beyond Meat, plant-based ground
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 1 small Red bell pepper, finely chopped
- 1 cup Cheddar cheese, shredded
- 1 Egg, beaten (for egg wash)
Instructions
In a large bowl, combine the flour, salt, and baking powder.
Cut the unsalted butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs.
Gradually add ice water, mixing with a wooden spoon until the dough forms. Do not overmix. The dough should be slightly sticky.
Transfer the dough onto a floured surface and knead briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.
Add minced garlic and cook for another 30 seconds until fragrant.
Add Beyond Meat to the skillet and cook until browned, about 5-7 minutes.
Stir in paprika, cumin, black pepper, salt, and chopped red bell pepper. Cook for another 2 minutes.
Remove from heat and allow the filling to cool slightly before folding in the shredded cheddar cheese.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll the dough out on a floured surface to about 1/4-inch thickness.
Using a round cutter, cut out 4-inch circles from the dough.
Place about 2 tablespoons of filling into the center of each dough circle.
Fold the dough over the filling to create a half-moon shape, pressing the edges with a fork to seal.
Transfer the empanadas to the prepared baking sheet and brush the tops with the beaten egg.
Bake in the preheated oven for 20-25 minutes, until golden brown.
Allow empanadas to cool slightly before serving.
Nutrition Facts
Calories |
3751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 7172 mg | 312% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 10.6 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1274 mg | 98% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 2271 mg | 48% | |
*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.
