Vegetarian Chicken Empanadas
Get ready to savor the perfect blend of bold flavors with these Vegetarian Chicken Empanadas, a plant-based twist on a classic favorite! Made with a buttery, flaky homemade pastry crust, these empanadas are stuffed with a hearty filling of seasoned plant-based chicken strips, black beans, sweet corn, and aromatic spices like smoked paprika and cumin. Each bite bursts with vibrant textures and a hint of fresh cilantro, making them a satisfying vegetarian option that doesn’t skimp on taste. Baked to a golden perfection and ideal for appetizers, snacks, or meal prep, these empanadas are both comforting and crowd-pleasing. Easy to make and packed with wholesome ingredients, they’re the ultimate fusion of health and indulgence. Perfect for those seeking delicious meatless recipes!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsalted butter
- 1 teaspoon salt
- 0.5 cup cold water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 0.5 red bell pepper, diced
- 2 garlic cloves, minced
- 1 package (about 8 oz) plant-based chicken strips
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 1 cup black beans, drained and rinsed
- 0.5 cup corn kernels
- 0.25 cup fresh cilantro, chopped
- 1 egg, beaten (for egg wash)
- 0.5 teaspoon pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water to the flour mixture, mixing just until the dough comes together. Form the dough into a ball, cover it with plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper and sauté until the onion becomes translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another minute. Stir in the plant-based chicken strips, smoked paprika, ground cumin, cayenne pepper, salt, and pepper. Cook for about 5-7 minutes until the chicken is cooked through.
Add the black beans and corn to the skillet. Cook for an additional 3 minutes, stirring occasionally. Remove from heat and stir in the fresh cilantro.
Preheat your oven to 375°F (190°C).
Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.
Place about 2 tablespoons of filling onto one half of each dough circle. Fold the other half over the filling to form a semi-circle. Press the edges with a fork to seal, and transfer the empanadas to a baking sheet lined with parchment paper.
Brush the tops of the empanadas with the beaten egg to give them a golden finish.
Bake the empanadas in the preheated oven for 20-25 minutes until they are golden brown.
Remove from the oven and let them cool for a few minutes before serving. Enjoy your Vegetarian Chicken Empanadas warm!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.9 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 296 mg | 6% | |
*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.
