Dairy-Free Ham and Cheese Empanadas
Discover a guilt-free twist on a classic favorite with these Dairy-Free Ham and Cheese Empanadas, perfect for anyone seeking a savory yet dairy-free delight. Featuring a flaky homemade vegan butter pastry and a creamy filling of diced ham, dairy-free shredded cheese, and sautéed onions, these empanadas strike the ideal balance between indulgence and dietary inclusivity. Enhanced with hints of garlic powder and black pepper, every bite is rich in flavor without compromising on texture. Whether you're hosting a party, preparing an on-the-go snack, or indulging in comfort food, these empanadas are not only quick to make with simple ingredients but are also baked to golden perfection for a healthier approach. Pair them with your favorite dipping sauce for a crowd-pleasing appetizer or enjoy them as a hearty main dish.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Vegan butter, cold
- 0.5 cup Cold water
- 2 tablespoons Coconut oil
- 1 medium Onion, finely diced
- 1 cup Cooked ham, diced
- 1 cup Dairy-free cheese, shredded
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Oat milk
Instructions
In a large bowl, combine the all-purpose flour and salt.
Cut the vegan butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Slowly add the cold water, mixing until the dough comes together. You may need slightly more or less water.
Pat the dough into a ball, wrap in plastic, and refrigerate for at least 20 minutes.
In the meantime, heat coconut oil in a skillet over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the diced ham, season with black pepper and garlic powder, and cook for another 2 minutes. Remove from heat and let cool.
Combine the cooked ham mixture with the shredded dairy-free cheese in a bowl.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Remove the dough from the refrigerator and roll it out on a lightly floured surface until it is about 1/8-inch thick.
Cut circles out of the dough using a 4-inch cutter.
Place approximately 1 tablespoon of the ham and cheese mixture in the center of each dough circle.
Brush the edges with a little oat milk, fold the dough over the filling, and press the edges to seal. Use a fork to crimp the edges.
Place the empanadas on the prepared baking sheet and brush the tops with additional oat milk.
Bake for 20-25 minutes or until golden brown.
Let cool slightly before serving.
Nutrition Facts
Calories |
4455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.1 g | 374% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 8452 mg | 368% | |
| Total Carbohydrate | 352.7 g | 128% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.1 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1853 mg | 143% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1328 mg | 28% | |
*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.
