Vegan Argentine Empanadas

Empanadillas

Vegan Empanadas with Saffron Pastry

This hearty and flavourful vegan empanada is filled with a combination of earthy lentils with a colourful mix of bell peppers, onions, leeks, carrots, and green olives. The spices—cumin, paprika, cinnamon, and a hint of sweetness—create a deliciously aromatic filling that's perfectly balanced. The addition of petit pois (peas) adds a burst of freshness, making every bite a delight.

Packed into a golden, saffron-infused pastry, these empanadillas are a perfect meat-free option that doesn’t compromise on flavour. Whether you're baking them for a quick meal or making them for a special gathering, these empanadillas bring a taste of Andalusia with a touch of Argentina's influence—ideal for anyone craving a vibrant, plant-based treat.

Watch my video to follow along step-by-step.

Vegan Empanada Filling

Ingredients

• 1 cup (200g) dried lentils (soaked and cooked in vegetable stock)

• 1 red bell pepper (150g), diced

• 1 yellow bell pepper (150g), diced

• 1 green bell pepper (150g), diced

• 1 medium onion ,(150g), finely chopped

• 1 leek (100g), finely chopped

• 2 cloves (6g) garlic, minced

• 1 medium carrot (100g), grated or finely chopped

• 1/2 cup petit pois (75g), frozen petit pois (peas)

• 1/2 cup (75g) green olives, chopped

Spices

• 1 tsp salt (5g)

• 1/2 tsp (1g) black pepper

• 1 tsp (2g) ground cumin

• 1 tsp (2g) sweet paprika

• 1/2 tsp (1g) ground cinnamon

Instructions

1. Prepare the Lentils:

   • Rinse and soak the lentils in water for at least 2 hours (preferably overnight), then cook them in vegetable stock according to package instructions. Once cooked, drain and set aside.

2. Sauté the Vegetables:

   • In a large skillet, heat a little olive oil over medium heat.

   • Add the onions, leeks, and garlic. Sauté for 3–4 minutes until soft and translucent.

   • Add the grated carrot, bell peppers, and cook for another 5 minutes, stirring occasionally.

3. Combine Lentils and Vegetables:

   • Add the cooked lentils to the skillet along with the petit pois (peas) and green olives. Stir well to combine.

4. Season the Filling:

   • Season with salt, black pepper, cumin, sweet paprika, and cinnamon.

   • Stir everything together and let it cook for another 5–7 minutes, allowing the flavours to meld together. Adjust seasoning to taste.

5. Cool the Filling:

   1. Allow the filling to cool completely before using it to fill the pastry circles for your empanadillas.

Saffron Hot Water Pastry Recipe

Ingredients

• 2 1/2 cups (300g) all-purpose flour

• 2 tbsp (30ml) olive oil

• 1 tsp (5g) salt

• 1/4 tsp saffron powder

• 1 tsp (5ml) vinegar (white or apple cider)

• 2/3 cup (150ml) water

Instructions

1. Prepare the Saffron Liquid:

   • In a small saucepan, combine water, vinegar, salt, and saffron powder.

   • Bring to a boil, ensuring the saffron dissolves and the liquid turns a vibrant golden colour.

2. Mix the Dry Ingredients:

   • In a large mixing bowl, place all-purpose flour.

   • Drizzle in olive oil.

   • Use a fork to work the olive oil into the flour until the mixture resembles fine crumbs.

3. Combine Wet and Dry:

   • Gradually pour the boiling saffron liquid into the flour mixture while stirring with a wooden spoon or spatula.

   • Mix until a rough dough forms.

4. Knead the Dough:

   • Once cool enough to handle, transfer the dough to a lightly floured surface.

   • Knead for 3–4 minutes until the dough is smooth and elastic.

5. Rest the Dough:

   • Wrap the dough in plastic wrap or cover it with a damp cloth.

   • Let it rest for at least 30 minutes at room temperature to relax the gluten and enhance pliability.

6. Roll and Use:

   • Roll the dough out to your desired thickness (1–2mm for empanadillas).

   • Cut into circles using a cutter or a glass. Fill, shape, and bake or fry as desired.

   • To Bake: Preheat oven to 375F (190C); brush filled empanadas with olive oil and bake for 25-30 minutes.

   • To Fry: Refrigerate the filled empanadas for 15-20 minutes to firm up the pastry; fry in hot vegetable oil - about 365F (185C). Remove to wire rack to cool slightly before serving.

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Notes:

• Texture: This dough is elastic and easy to handle, perfect for sealing around fillings.

• Flavour Addition: Add a pinch of smoked paprika for extra depth, if desired.

• Versatility: Works well for savory or sweet fillings.