Vegan Ham and Cheese Empanadas
Indulge in the savory, flaky delight of Vegan Ham and Cheese Empanadas, a plant-based twist on a classic favorite. These golden-brown hand pies are stuffed with a flavorful filling of diced vegan ham, gooey vegan cheese, and aromatic sautéed onions, seasoned with smoked paprika, garlic powder, and a touch of black pepper. The homemade empanada dough—made from scratch with simple pantry ingredients like all-purpose flour, vegan butter, and cold water—bakes up perfectly crisp and tender. Ideal for a snack, appetizer, or party platter, these empanadas offer a dairy-free, meat-free alternative that's big on flavor and easy to love. Serve them warm or at room temperature to satisfy any crowd, and don't forget to pair with a dipping sauce of your choice for added flair! Perfect for vegans and omnivores alike, this recipe is your new go-to for a comforting yet elegant treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 cup Vegan butter
- 0.5 cup Cold water
- 1 cup Vegan ham, diced
- 1 cup Vegan cheese, shredded
- 0.5 cup Onion, finely chopped
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Plant-based milk, for brushing
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder.
Cut the vegan butter into small cubes and add to the flour mixture. Use a pastry blender or fork to mix until the mixture resembles coarse crumbs.
Gradually add the cold water to the mixture, stirring with a fork until the dough comes together. You may not need all the water.
Knead the dough lightly on a floured surface until smooth, then wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. Heat the olive oil in a medium skillet over medium heat.
Add the chopped onion and sauté for about 3-4 minutes or until translucent.
Add the diced vegan ham and cook for another 2 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the shredded vegan cheese, smoked paprika, ground black pepper, and garlic powder. Mix well and set aside to cool.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the dough from the refrigerator and roll out on a floured surface to approximately 1/8-inch thickness.
Use a round cutter or the rim of a glass to cut out discs about 4-5 inches in diameter.
Place about a tablespoon of the filling in the center of each disc.
Fold the discs in half to form a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges.
Place the empanadas on the prepared baking sheet and brush the tops lightly with plant-based milk.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow the empanadas to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 81 mg | 2% | |
*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.
