Vegan Spinach Empanadas
This homemade vegan spinach empanadas recipe can be enjoyed as a snack or a main course. They are mouthwatering good! Made with a savory spinach filling encased in a flaky pastry crust, these empanadas are a tasty and satisfying.
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1/2 cup vegan butter or margarine, chilled and cubed
- 1/2 teaspoon salt
- 1/2 cup cold water
For the filling:
- 2 cups chopped spinach, fresh or frozen (thawed and drained)
- 1 cup vegan cream cheese
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon basil
- 1/2 tespoon paprika (or smoked paprika)
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon chili powder (optional)
- salt and pepper to
Instructions
- In a large bowl, whisk together the flour and salt. Add the vegan butter and use a pastry cutter or your hands to mix until the mixture is crumbly.
- Add the cold water and mix until a dough forms. Knead the dough for a few minutes until it's smooth and elastic.
- Cover the dough and let it rest in the refrigerator for at least 30 minutes
- In a pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
- Add the spinach and cook until it's wilted. Remove from heat and let it cool.
- Once the spinach mixture is cooled, season it with paprika, cumin, chili powder and cayenne pepper (if using). Add salt and pepper. Stir well to combine
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to about 1/8 inch thick. Use a cookie cutter or a glass to cut circles out of the dough.
- In a small bowl, mix together the vegan cream cheese and the spinach mixture. Spoon a small amount of the mixture onto each dough circle.
- Fold the dough over the filling and use a fork to crimp the edges closed.
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown. Serve warm.