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Vegan Empanadas

Vegan Empanadas

Being Argentinean and living in Italy, we really miss the great "Empanadas Argentinas." These vegan empanadas are delicious and very easy to make; you will feel that you have taken a quick trip to Argentina.
5 from 8 votes
Prep Time 20 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 1 hr
Course Appetizer, Main Course
Cuisine Argentinean, Plant-based, Vegan, Vegetarian
Servings 16 Empanadas
Calories 180 kcal




  • 9 ounces lentils dry
  • 14 fluid ounces water
  • 1 tablespoon olive oil extra virgin
  • 2 green onions
  • ½ white onion
  • ½ red onion
  • 1 garlic clove
  • ¼ red bell pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon raisins
  • 24 olives pitted and halved

To paint them (for color):

  • ¼ teaspoon paprika
  • 2 tablespoon water


The dough:

  • Unite all the ingredients to form a dough.
  • Knead for 5 minutes so that it is well united and tender. Cover with a film or damp towel and let rest which will prevent the surface from drying.

The filling:

  • Wash and soak the lentils in a bowl with a glass of water.
  • Chop the different kinds of onions, garlic, and red bell pepper.
  • On high heat, sauté the chopped ingredients until tender.
  • Add the lentils, plus the water.
  • Add all the spices, salt, and pepper.
  • In about 15 minutes, the lentils should be tender. You should slightly overcook the lentils to manageable and don't fall apart while assembling the empanadas.
  • Add the olives and the raisins. Turn off the fire and let the mix cool down.

Prepare the dough:

  • Prepare two little bowls, one with a half cup of water and one with two tablespoons of water plus a little bit of paprika (to paint the empanadas for color).
  • Spread the dough with a rolling pin on a surface with just a little bit of flour to prevent it from sticking.
  • Cut the discs with a 3-4 inches cutter or any circular plate with a circular shape.


  • Pre-heat the oven at 450ºF (230ºC).
  • Moist your fingertips in the water bowl and spread some water in the edges of the discs.
  • Fill with about one full tablespoon of the cold mixture in the center of the disc.
  • Close the disc and with a fork, put pressure in the moist edges until perfectly closed.


  • Paint them with a brush and the paprika and water mix.
  • Arrange the empanadas on a greased baking tray.
  • Bake for 15 minutes, watching it after the minute ten, to them from burning.



It is crucial to put water in the discs' tips before closing them. Otherwise, they will open in the oven.
You can have the mix prepare a couple of hours or a day before.
You can store the empanadas in the fridge, separating them with pieces of parchment paper.
To bake frozen empanadas, you just need to place them directly in a baking tray without defrosting. You might need to leave them in the oven for another 5 minutes.
Empanadas are well kept frozen for months, so they make a great meal prep.
The dough is well kept wholly covered in the fridge for two days.
Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiro
  • Argentina - Young Red - Cabernet Sauvignon (Mendoza)
  • Argentina - Young Red - Pinot Noir (Patagonia)
  • France - Dry White - Pouilly-Fumé (Sauvignon Blanc)


Calories: 180kcalCarbohydrates: 28gProtein: 7gFat: 5gSaturated Fat: 1gSodium: 170mgPotassium: 206mgFiber: 6gSugar: 1gVitamin A: 117IUVitamin C: 4mgCalcium: 20mgIron: 2mg
Keyword argentinean empanadas, empanada dough, empanadas, lentil filling
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