Snacks
This veg empanadas recipe delivers flaky, golden layers that encase a hearty vegetable filling—perfect for snacking or serving as a satisfying appetizer. The secret lies in a precise dough technique that creates crisp edges while maintaining tender centers, paired with a filling that balances textures and flavors.
I developed this recipe after years of experimenting with empanada dough, and the difference between store-bought and homemade is night and day.
The dough starts with cold butter cut into small pieces, which creates those signature flaky layers when baked. For the filling, I recommend a mix of sautéed mushrooms, spinach, and cheese, though you can customize it with beans, corn, or roasted vegetables depending on your preference.
The filling should be seasoned well—salt, pepper, and a touch of cumin or paprika add depth without overpowering the natural flavors of the vegetables.
Once assembled, the empanadas bake to a golden brown, with crisp edges that give way to tender dough and a filling that stays moist and flavorful.
The aroma alone will have everyone gathering around your table, and the first bite delivers that perfect balance of textures—crisp, flaky, and soft all at once. This recipe is adaptable too, so you can easily make it vegan by using plant-based butter and cheese alternatives.
Serve them warm with a side of chimichurri or salsa for dipping, or enjoy them as a standalone snack. The beauty of this recipe is its versatility—whether you're hosting a party or just craving a satisfying bite, these empanadas will impress.
Let’s get started on creating your own batch of restaurant-quality veg empanadas.
Ingredients for veg empanadas
Cold butter and flaky layers meet hearty veggie filling—just 14 ingredients for restaurant-quality empanadas.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for lighter dough |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Ice Water 💧 | ½ cup | Chilled for crisp texture |
| White Onion 🧅 | 1 medium | Finely diced for filling |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| White Onion 🧅 | 1 whole | Finely diced for filling |
| Creamy Mushrooms 🍄 | 8 oz | Sliced for filling texture |
| Fresh Spinach 🌿 | 4 cups | Chopped for filling |
| Shredded Monterey Jack Cheese 🧀 | 1 ½ cups | Mild for balanced flavor |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tsp | For subtle smokiness |
| Salt 🧂 | 1 ½ tsp | Kosher for even seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Olive Oil 🫒 | 1 tbsp | For brushing dough |
The butter is non-negotiable here. European-style unsalted butter (like Plugrá or Land O'Lakes) works best—it has higher fat content for those signature flaky layers. Keep it cold when cutting into cubes, or the dough will get gummy. For the flour, King Arthur or Bob's Red Mill are my go-tos—they're finely milled and give the best texture. If you're in a pinch, all-purpose flour from the grocery store works fine, just make sure it's fresh (no weird smells or bugs!).
No mushrooms? Hearts of palm or roasted zucchini work beautifully—just drain them well to avoid soggy filling. The spinach can be frozen (thaw and squeeze out excess water), but fresh is ideal if you've got it. For the cheese, Monterey Jack holds up best when baked, but cheddar or pepper jack add great flavor too. Short on cumin? Smoked paprika alone works, just bump it up to 1.5 teaspoons. The filling should be packed tightly—don't overstuff or the dough will tear when baking.
Dough keeps for 3 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. The filling can be prepped ahead and stored for 2 days—just reheat before assembling. Baked empanadas reheat best in a 350°F oven for 10-15 minutes until crispy again. I always make a double batch—they disappear fast, and leftovers reheat beautifully.
Why You'll Love This Recipe
- Same recipe, different vibes: freeze half for lazy nights, bake the rest for potlucks. The dough’s forgiving enough for imperfect shapes, but everyone’ll think you slaved over it.
- No-Fuss Dough: I swear by this butter-and-flour dough—just three ingredients, no kneading, no fuss. The ice water keeps it from sticking while you roll, and that flaky layer? Pure magic with zero effort.
- Garlic-Onion Bomb: Those simple onion and garlic cloves caramelize into something ridiculously flavorful. Sauté them low and slow until they’re golden—trust me, that’s the secret to a filling that tastes like it simmered for hours.
- Weeknight to Party: Same recipe, different vibes: freeze half for lazy nights, bake the rest for potlucks. The dough’s forgiving enough for imperfect shapes, but everyone’ll think you slaved over it.
Step-by-step instructions for veg empanadas recipe
Here's how to create those signature flaky layers and hearty veggie filling that make these empanadas irresistible.
Make the Flaky Dough
In a large bowl, combine the 4 cups all-purpose flour with the 1.5 teaspoons salt and mix well. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is crucial for achieving that flaky texture.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork it—just until it forms a shaggy mass. Turn it out onto a lightly floured surface and knead briefly, about 30 seconds, until smooth. Wrap tightly in plastic and refrigerate for at least 1 hour (or up to 2 days). The cold dough prevents spreading and ensures those perfect flaky layers when baked.
Prepare the Hearty Veggie Filling
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 1 whole white onion and 1 medium white onion, both finely diced, and cook for 5 minutes until softened. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant.
Stir in the 8 ounces sliced creamy mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Add the 4 cups chopped fresh spinach and cook until just wilted, about 2 minutes. Remove from heat and stir in the 1.5 cups shredded Monterey Jack cheese, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 0.5 teaspoon ground black pepper. Let the filling cool completely before using—this prevents the dough from becoming soggy.
Roll and Assemble the Empanadas
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut 6-inch circles using a round cutter or plate. Place 1 tablespoon of the veggie filling in the center of each circle, leaving a 1-inch border. Fold the dough over the filling, pressing the edges together to seal completely. Crimp the edges with a fork or your fingers for extra security.
Brush the tops with a little water or beaten egg to help them brown nicely in the oven. Arrange the empanadas on a parchment-lined baking sheet, leaving 1 inch between each. Bake for 20-25 minutes until golden brown and crisp. For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning.
Serve Warm and Enjoy
Let the empanadas cool for 5 minutes before serving to allow the filling to set slightly. The crust should be golden and flaky, with a crisp exterior that gives way to the tender, flavorful veggie filling inside. Serve warm with your favorite dipping sauce or a simple side salad. These empanadas freeze beautifully too—just bake from frozen, adding 5-10 extra minutes to the cooking time.
Pro Tips For Making Veg Empanadas
- Chill the Dough: After mixing your butter and flour, pop the dough in the fridge for at least 30 minutes—no, don’t skip this, even if you’re eager. Cold dough handles better, seals tighter, and won’t shrink like a sad deflated balloon when you bake it.
- Sweat the Onion: Don’t just chop and dump that onion into your veg filling—sauté it low and slow with a pinch of salt until it’s translucent and just starting to caramelize. That extra 5 minutes makes the flavor sing instead of taste like raw onion.
- Seal with Egg Wash: Brush the edges of your empanada circles with beaten egg before folding—it’s the only way to guarantee a golden, crisp seal instead of a sad, floppy mess. (Yes, even if you’re in a hurry.)
- Pre-Bake the Filling: Cook your veg filling until it’s almost done before stuffing it in—just a few minutes under the broiler or in a hot pan. This prevents soggy dough and keeps the texture crispy, not gummy. (Trust me, I’ve learned this the hard way.)
Regional styles of this recipe
Argentinian Chimichurri
The classic Argentinian empanada style features a bold chimichurri sauce that cuts through the richness of the veggie filling.
I make mine with 1 cup fresh parsley, 4 cloves garlic, 3 tbsp red wine vinegar, ½ cup olive oil, 1 tsp red pepper flakes, and 1 tsp salt. Pulse everything in a food processor until finely chopped but still textured.
Serve this vibrant green sauce on the side for dipping or drizzle it over the empanadas just before serving. 🌿
Mexican-Style Cheese Filling
For a Southern border twist, swap the spinach for 1 cup black beans (rinsed and drained) and 1 cup corn kernels. Add ½ cup cotija cheese and 1 tsp chili powder to the filling.
Top with salsa verde or pico de gallo before baking for a fiesta-worthy flavor. The beans add heartiness while keeping it vegetarian. 🌶️
Spanish Tortilla-Inspired
In Spain, empanadas often incorporate potato and egg for a heartier texture. Sauté 1 cup diced potatoes with the onions and mushrooms, then stir in 2 beaten eggs and ½ cup grated Manchego cheese to the filling.
The eggs create a custard-like center that holds up beautifully when baked. This version is especially popular in Basque Country. 🥔
Peruvian Picante Filling
For a Peruvian-inspired variation, add 1 tbsp ají amarillo paste (or sub ½ tsp cayenne pepper) to the filling along with ½ cup queso fresco. Top with sliced avocado and red onion after baking.
The ají amarillo brings a fruity heat that pairs perfectly with the creamy cheese. This style is common in Lima's street food culture. 🌶️
Italian-Style Ricotta Filling
In Italy, empanadas often feature ricotta cheese for a lighter, creamier texture. Replace the Monterey Jack with 1.5 cups whole-milk ricotta and add ½ cup grated Pecorino Romano to the filling. Fold in ½ cup sun-dried tomatoes for a Mediterranean twist. These work beautifully as antipasti at dinner parties. 🧀
Brazilian Palm Heart
In Brazil, empanadas often feature heart of palm for a unique texture. Replace the mushrooms with 1 cup sliced heart of palm (drained well) and add ½ cup shredded coconut to the filling.
Top with lime zest and cilantro for a tropical flavor profile. This variation is especially popular in Rio de Janeiro's street food scene. 🥥
Nutrition facts
Frequently asked questions
Can I make veg empanadas without butter?
Yes! For a vegan version, use 1 cup vegan butter or 1 cup coconut oil chilled in place of the regular butter. The dough will still create flaky layers, though the texture may be slightly denser. For extra richness, add 1 tablespoon plant-based milk to the dough mixture.
How do I prevent the filling from leaking?
First, make sure your filling is completely cooled before assembling. Overstuffing is the main culprit—use 1 tablespoon of filling per empanada and leave a 1-inch border around the edges. Press the dough edges tightly together and crimp with a fork to create a strong seal. For extra security, brush the sealed edges with a little beaten egg before baking.
Can I fry these empanadas instead of baking?
For crispy fried empanadas, heat 1 inch of oil in a deep skillet to 350°F. Fry the empanadas in batches for 2-3 minutes per side until golden brown. Drain on a paper towel-lined plate. They'll be extra crispy but slightly less flaky than baked versions. Use a thermometer to monitor oil temperature for best results.
What's the best way to reheat leftover empanadas?
For crispy results, place empanadas on a baking sheet and reheat in a 375°F oven for 10-15 minutes until golden. For quick reheating, microwave for 20-30 seconds (they'll be softer but still tasty). To revive crispiness, broil for 1-2 minutes at the end of oven reheating. Never microwave from frozen—thaw first.
Can I make empanada dough ahead of time?
Yes! The dough keeps well for 3 days wrapped tightly in plastic in the fridge. For longer storage, wrap the dough in plastic and freeze for up to 3 months. Thaw overnight in the fridge before using. The filling can be prepped 2 days ahead and stored in the fridge—just reheat before assembling. This makes perfect prep for busy days or parties.