Vegetarian Ham and Cheese Empanadas
Indulge in the savory, flaky goodness of **Vegetarian Ham and Cheese Empanadas**, a plant-based twist on the classic favorite. These golden-brown hand pies feature a homemade buttery crust enveloping a mouthwatering filling of diced vegan ham, gooey shredded vegan cheese, and the vibrant flavors of sautéed red bell pepper, onion, and fresh parsley. Perfectly seasoned with black pepper and baked to perfection, these empanadas are an irresistible combination of crisp pastry and creamy, savory filling. Ready in just under an hour, they’re ideal as an appetizer, party snack, or lunchbox favorite. Whether you're hosting a gathering or treating yourself, these vegetarian empanadas are sure to impress!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup unsalted butter
- 1 teaspoon salt
- 0.75 cup cold water
- 1 cup vegan ham, diced
- 1 cup vegan cheese, shredded
- 0.5 cup red bell pepper, finely chopped
- 0.5 cup small onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
In a large bowl, combine the flour and salt. Add the cold unsalted butter, cut into cubes, and mix using a pastry blender or your fingers until it resembles coarse breadcrumbs.
Gradually add the cold water, mixing with a fork just until a dough forms. Do not overwork the dough.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a skillet, heat olive oil over medium heat. Add the finely chopped onion and red bell pepper. Sauté until softened, about 5 minutes.
Stir in the diced vegan ham and cook for another 2-3 minutes. Remove from heat and allow to cool slightly.
In a bowl, combine the vegan ham mixture with shredded vegan cheese, chopped parsley, and black pepper.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out as many circles as possible (re-roll scraps as needed).
Place a tablespoon of the filling in the center of each dough circle. Fold the dough over the filling to create a semi-circle, pressing the edges together with a fork to seal.
Brush the tops of the empanadas with beaten egg for a golden finish.
Arrange the empanadas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow to cool slightly before serving. Enjoy these delicious vegetarian empanadas warm from the oven!
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 110 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.
