Soy-Free Beyond Meat and Cheese Empanada
Delight in the ultimate snack or meal with these tantalizing Soy-Free Beyond Meat and Cheese Empanadas! Crafted with a buttery, homemade pastry dough and filled to perfection with a savory blend of soy-free Beyond Meat, aromatic onions, garlic, and warm spices like paprika and cumin, these empanadas offer a protein-packed twist on a classic favorite. Gooey cheddar cheese (or a soy-free alternative) elevates the filling, creating a rich, melty center encased in perfectly golden, flaky crusts. Ideal for anyone avoiding soy or looking for a gourmet plant-based recipe, these empanadas are baked—not fried—for a lighter, healthier option without skimping on bold flavors. Perfect for parties, weeknight dinners, or a grab-and-go bite, this recipe is sure to impress with its hearty filling and irresistible texture.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Unsalted butter
- 1 large Egg
- 0.5 cup Cold water
- 2 units Beyond Meat patties (soy-free)
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 units Garlic cloves
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 cup Cheddar cheese (or a soy-free alternative)
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
Beat 1 large egg with 0.5 cup cold water. Gradually add this to the flour mixture, mixing until just combined.
Turn the dough out onto a floured surface, knead it a few times, and then shape it into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
In a skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add minced garlic, paprika, cumin, black pepper, and salt to the onions, stirring for another minute.
Crumble the Beyond Meat patties into the skillet and cook for about 7-8 minutes until browned. Let it cool.
Preheat the oven to 375°F (190°C).
Divide the dough into 8 equal portions. Roll each portion into a 6-inch circle.
Place approximately 2 tablespoons of cooked Beyond Meat mixture onto one half of each dough circle, leaving a border. Top with shredded cheddar cheese.
Fold the dough over the filling to form a half-moon shape. Press and seal the edges with a fork.
Beat the remaining egg with a tablespoon of water to make an egg wash. Brush each empanada with the wash.
Place the empanadas on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25 minutes or until golden brown.
Let cool slightly before serving. Enjoy your soy-free Beyond Meat and cheese empanadas!
Nutrition Facts
Calories |
3729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.3 g | 307% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 6064 mg | 264% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 9.6 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 2096 mg | 161% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1760 mg | 37% | |
*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.
