Vegan Spinach Empanada
Indulge in the savory, plant-powered delight of Vegan Spinach Empanadas, a perfect fusion of flaky, golden pastry and a creamy spinach filling. This recipe features a homemade dough crafted with vegan butter, ensuring a tender crust that wraps around a vibrant mixture of fresh spinach, sautéed onions, garlic, and plant-based cream cheese or shredded vegan cheese. Seasoned with paprika and black pepper, every bite bursts with flavor. Designed to be baked, not fried, these empanadas are both wholesome and satisfying, ideal for appetizers, snacks, or light meals. Easy-to-follow and ready in just over an hour, this recipe is a must-try for vegan food lovers and anyone craving a comforting handheld dish.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 100 g Vegan butter (cold)
- 60 ml Cold water
- 1 tsp Salt
- 200 g Fresh spinach
- 1 medium Yellow onion
- 2 Garlic cloves
- 1 tbsp Olive oil
- 100 g Plant-based cream cheese or shredded vegan cheese
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 2 tbsp Unsweetened plant-based milk (for brushing)
Instructions
In a large mixing bowl, whisk together the flour and salt.
Cut the cold vegan butter into small cubes and add it to the flour. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, stirring until the dough comes together. Knead lightly, form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. Heat olive oil in a pan over medium heat.
Finely dice the onion and garlic. Add them to the pan and sauté until translucent, about 3-4 minutes.
Roughly chop the spinach and add it to the pan. Cook until wilted, about 2-3 minutes. Season with salt, black pepper, and paprika. Remove from heat and let cool for 5 minutes.
Stir the vegan cream cheese or shredded cheese into the spinach mixture until well combined. Set aside.
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
On a floured surface, roll out the dough to about 3mm (1/8 inch) thickness. Use a round cutter (about 10-12cm in diameter) to cut circles from the dough.
Place 1-2 tablespoons of the spinach filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork for a decorative finish.
Place the empanadas on the prepared baking sheet. Brush the tops lightly with plant-based milk for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 61 mg | 1% | |
*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.
