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Vegetarian Empanadas

Serves 10
Ready in 55 mins
Prep time 15 mins
Cooking time 40 mins
1463 calories per serving


> 3 eggs
> 1 onion
> 1 green bell pepper
> 1/2 cup pitted green olives
> 2 tbsp olive oil
> 3/4 cup  ground beef substitute
> 1 tsp ground cumin
> 1 tsp paprika
> 5 tbsp tomato puree
> 2 tbsp raisins
> 10 sheets frozen puff pastry (thawed)


Preheat oven to 350°F.
Hard boil 2 eggs (8 minutes). Cool completely under running cold water. Peel and slice.
Meanwhile mince the onion. Remove ribs and seeds from the pepper and dice. Slice the olives into rings.
Heat oil and sauté the onion and pepper for 4 min. Add the ground beef substitute, cumin, paprika and tomato puree. Sauté 2 min.
Remove from heat. Stir in raisins, olives and eggs.
Cut the thawed dough into 10 circles. Divide filling between the circles. Fold the circles in half and press the edges with a fork.
Place the empanadas on a baking tray lined with parchment paper. Beat the remaining egg until smooth. Brush empanadas with beaten egg.
Bake in oven for about 25 min or until golden brown.


Empanadas can be made 1 day ahead. Reheat in oven at 350°F for about 10 min.

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