Plant-powered pockets of joy.

Vegan empanadas

Little pockets filled with a hearty mixture of veggies and plant-based pâté.

A good empanada will always be a family favourite. Feel free to be creative with the ingredients, you can use different vegetables based on what you have in your fridge. We made the dough from scratch but you can use store bought pastry. Serve them with guacamole, salsa or your favourite chutney.



Prep time

35 minutes

Total time

1 hour



  • 2 and a half cups flour
  • Half cup vegan butter
  • Half tsp salt
  • 1/2 cup water


  • 3 tbsp of oil
  • 1 small onion
  • 2 chubs of Plantcraft pâté
  • 1 pepper
  • 2 potatoes
  • 2 cloves garlic, minced
  • 2 tsp of marjoram
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of chilli flakes
  • 1/2 tsp of smoked paprika
  • Salt and pepper to taste
  • Shredded vegan cheese



To make the dough, stir together the flour and salt in a large bowl . Add the butter and, using your hand mix it until it becomes a bit grainy. Slowly add the water and keep mixing it until it forms a smooth dough. Set aside and chill while preparing the filling.

Add some oil in a skillet and and sauté the onion for a few minutes. Add the diced potatoes, chopped pepper and minced garlic and cook until veggies are soft. Poke the pâté chub with a knife and squeeze the content in the mixture. Add marjoram, smoked paprika, chilli flakes and salt and pepper to taste.

Preheat your oven on 350 degrees (or 180 C) and line a baking tray with baking paper. Place dough on a lightly floured surface and roll it until it’s about 3 mm thin. Cut out 3-4 inch circles and place 1-2 spoonful of filling in the middle and add some shredded vegan cheese. To seal the empanadas, lightly dampen the edges with water and fold them in half. You can braid the edges or just use your fingers or a fork to press down to seal.

Place your empanadas on the tray and bake them for about 15-20 minutes or until golden brown.

Serve them with guac, or your favourite chutney.


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