Oh, you know how I feel about savory pastries! There’s just something soul-satisfying about a perfectly crimped, flaky shell holding a hearty, flavorful interior, right? Forget those bland, dry turnovers you grab on the run. Today, we are going all out and making incredible Vegan Lentil Empanadas Chimichurri completely from scratch! This recipe is my current obsession; it nails that bright, tangy, Argentinian-inspired flavor profile, but everything is 100% plant-based.
I spent ages trying to get the dough just right—flaky but strong enough to hold up to the saucy filling. The real secret weapons here are the spices in the lentil mixture and, of course, that shockingly fresh chimichurri sauce spooned generously over the top. Trust me, once you master these Vegan Lentil Empanadas Chimichurri, they will be your go-to for every single gathering.
Why You Will Love These Vegan Lentil Empanadas Chimichurri
Seriously, these aren’t just surviving on the vegan side of things; these are championship-level snacks! I want you to make these soon, and here’s exactly why they are going to earn a permanent spot in your rotation. We put so much care into making sure every single component shines.
- They taste incredibly “meaty” and hearty thanks to the perfectly seasoned lentil filling—no compromise on satisfaction here!
- The homemade dough comes out unbelievably flaky when baked. It gives you that rustic, authentic texture that store-bought shells just can’t match.
- That chimichurri sauce! It cuts through the richness of the pastry and provides this incredible, bright herbal burst that makes every bite exciting.
- You can totally make these ahead of time! They are perfect for batch cooking or prepping for parties so you aren’t running around last minute. Check out some other great plant-based appetizer recipes for parties if you’re planning a big spread.
- They bake up beautifully golden and don’t require dealing with hot oil, though I give the frying option later if you’re feeling adventurous!
- It’s easy to scale. I always make a double batch because they disappear way faster than you think they will.
Essential Components for Perfect Vegan Lentil Empanadas Chimichurri
To get these savory pastries right, you have to respect the three main players. Seriously, don’t be tempted to skip out on any part! We’re breaking down the dough, the hearty lentil stuffing, and that unbelievably vibrant chimichurri sauce. Get these parts prepped, and the assembly is actually super simple.
Ingredients for the Homemade Vegan Empanada Dough
The dough is everything here; we need that flakiness! Make sure your vegan butter is straight out of the fridge and cut into little cubes. Cold ingredients are your best friend for that perfect texture when you rock that **homemade empanada dough vegan** technique. You’ll need your flour, salt, that cubed cold vegan butter, ice water, and a splash of apple cider vinegar for tenderness.
Ingredients for the Flavorful Lentil Filling
For the stuffing, we’re leaning into earthy, savory spices. You’ll start with brown or green lentils simmered until tender—not mushy, remember! Sautéed onion and garlic build the base flavor, but really lean into the cumin and smoked paprika. Don’t forget the olives and fresh cilantro if you want that extra punch in your **flavorful vegan filling ideas for pastries**.
Ingredients for the Bright Chimichurri Sauce
This sauce lifts the entire dish, honestly. It’s all about freshness! Pack your measuring cup tightly with fresh parsley and cilantro—freshness matters here! We mix that with garlic, good olive oil, red wine vinegar, dried oregano, and red pepper flakes. This sauce is the star of the show for serving your **Argentinian inspired vegan food**.
Step-by-Step Guide to Making Your Vegan Lentil Empanadas Chimichurri
Okay, deep breath! This looks like a lot of steps, but honestly, it’s just moving from one easy station to the next. We start cold, then we get something simmering, and then we seal the deal! Just follow along, and you’ll have these amazing **lentil hand pies recipe** treats ready in no time.
Preparing the Homemade Vegan Empanada Dough
First thing first: dough time! You want to mix your flour and salt, then use your fingers or a pastry blender to work in that cold vegan butter until it looks like cornmeal mixed with tiny peas. This is crucial for flakiness! Now, add that ice water and vinegar one little bit at a time until it just barely holds together. Stop mixing the second it comes together—I mean it! If you overmix this, you get tough pastries, not flaky ones. Wrap that disk up tight and pop it in the fridge to chill for at least half an hour while you handle the good stuff. Mastering that homemade empanada dough vegan technique is totally worth the chill time.
Cooking the Hearty Lentil Filling for Vegan Lentil Empanadas Chimichurri
While the dough chills, get your lentils going with the broth until they’re tender but still holding their shape. Next, sauté your onions until they’re soft and sweet, then toss in your garlic and spices—wow, that smells amazing! Combine those aromatics with your drained lentils, cilantro, and olives. Mix it all up, season it heavily, and here’s my biggest tip: you MUST let this filling cool completely. Warm filling melts the butter in your dough, and we don’t want that!
How to Make Chimichurri Sauce Vegan Style
Time for the bright green magic! For our **herby green sauce recipes**, you want texture, not baby food. Dump all those fresh herbs, garlic, vinegar, oregano, and pepper flakes into your food processor. Drizzle in the olive oil while pulsing. You are looking for a coarse, chunky sauce that’s bursting with intense herbaceous flavor, not a smooth green dressing. Taste it and add salt until it sings!
Assembling and Sealing Your Vegan Lentil Empanadas
Preheat your oven to 400°F (200°C) and get your dough rolled out quite thin—about 1/8 inch. Use a 4-inch cutter for nice, classic rounds. Spoon just about two tablespoons of that cooled lentil filling onto one side of the dough circle. Don’t overfill it, or they’ll burst! Fold the dough over into a half-moon shape and then use a fork to crimp the edges shut really well. We want a tight, reliable seal!
Baking Instructions for Golden Vegan Lentil Empanadas Chimichurri
Lay your sealed hand pies on a parchment-lined baking sheet. Give the tops a light, loving brush of olive oil—this is what gets them that gorgeous, golden shine. Pop them into the hot oven for about 18 to 22 minutes. Keep an eye on them after the 18-minute mark. You want them golden brown all over, signaling that your **Vegan Lentil Empanadas Chimichurri** are done and ready to dip!
Tips for Success with Your Vegan Lentil Empanadas
Look, I love a recipe that lets you make everything from scratch, but I totally get it—sometimes life moves too fast to make dough! If you need a shortcut, I’ve got you covered. We want these **vegan savory pastries** to be perfect, whether you bake them or fry them. Here are the main things I’ve learned tinkering over the years to avoid that sad, soggy bottom or burst seam.
Dough Shortcuts: Store-Bought Vegan Pastry Options
If you’re skipping the butter-cutting process—and no judgment here!—you have a couple of great options. Look for store-bought vegan puff pastry or vegan pie crusts. Just make sure you let them thaw *completely* based on the directions on the box. Thawing them on the counter can sometimes lead to sticky dough that tears when you try to roll it out. If it’s still cold in the center, it’s going to crack when you fold it!
Baking Versus Frying Vegan Savory Pastries
I usually bake mine because my kitchen space is tiny, and I hate dealing with deep oil, but frying gives you that classic, slightly bubblier, incredibly crisp shell that you get from street vendors. If you go the frying route, you absolutely need a thermometer. Heat about two inches of neutral oil up to 350°F (175°C). Drop your sealed empanadas in carefully—don’t crowd the pan! They cook fast, about 3 to 4 minutes per side, until they hit that gorgeous deep golden brown color.
Lentil Substitutions in Your Flavorful Vegan Filling Ideas for Pastries
Don’t worry if you only have green lentils instead of brown (or vice-versa)! Green lentils tend to hold their shape a little better than brown ones when cooked, which is great for structure, but they might take an extra minute or two to get tender. Just cook them until they are done but *not* falling apart into mush. That lentil base is key to keeping these hearty, so keep that seasoning robust!
P.S. If you want to dive even deeper into making that incredible sauce without a machine, check out my super detailed post on how to make chimichurri sauce vegan style, the traditional way!
Serving Suggestions for Argentinian Inspired Vegan Food
So you’ve got these perfect, hot-out-of-the-oven Vegan Lentil Empanadas Chimichurri ready to go, and don’t forget that bright dipping sauce! Now, how do we turn this snack into a proper, satisfying meal? Since the empanadas are rich, earthy, and savory, you need something fresh to cut through that richness. Think light, acidic, and crunchy!
My absolute favorite thing to serve alongside these is a simple green salad. You want a little contrast. I often toss together some arugula, thinly sliced red onion, maybe some toasted walnuts, and top it all with a light vinaigrette. It really sings next to the cumin and paprika in the filling. If you’re trying to get more greens in, I have a fantastic pear and arugula salad recipe that uses pecans instead of walnuts, but either nut works beautifully.
If you’re serving these as part of a larger spread of vegetarian South American snacks, maybe add some sliced avocado or some lightly charred sweet corn seasoned with lime salt. Keep the sides simple; the intensity of the chimichurri and the hearty lentil filling should really be the stars of the plate!
Storage and Reheating for Make Ahead Vegan Appetizers
This is where these homemade beauties really shine because they are fantastic make ahead vegan appetizers! I promise, having a batch tucked away in the freezer is like having emergency comfort food ready to go. When it comes to storing your Vegan Lentil Empanadas Chimichurri, the key is keeping the filling and the crust separate until the last moment if you are freezing them unbaked.
If you’ve already baked them, let them cool completely on a wire rack first. You don’t want any steam getting trapped! Store leftovers in an airtight container in the fridge for up to four days. They’ll still taste good, but they definitely lose that fresh-baked snap. If you need them to last longer, move those cooled pastries to a freezer-safe bag with parchment between each one so they don’t weld together.
The Right Way to Crisp Up Leftover Empanadas
Seriously, please put the microwave down for this! Microwaving these vegan savory pastries turns that beautiful flaky crust into something soft and sad. For the best results, whether they are fridge leftovers or from frozen, you need dry heat.
The oven is my preferred method. Preheat it to about 350°F (175°C). Pop the empanadas directly onto a baking sheet and bake for about 10 to 15 minutes until they are heated through and the crust re-crisps nicely. If you have an air fryer—and you absolutely should—it’s even faster! Blast them at 375°F (190°C) for about 5 to 7 minutes. That dry, circulating air brings them back to life perfectly.
If you are prepping ahead for a big party, you can find my best tips for tackling big-batch cooking over at my guide about make ahead vegan appetizers. Planning ahead means you can actually enjoy your party!
Frequently Asked Questions About Vegan Lentil Empanadas Chimichurri
I know you’re going to love baking these, but sometimes little questions pop up when you’re working with a new recipe. I’ve gathered a few things readers ask me all the time about getting the *best* results from these Vegan Lentil Empanadas Chimichurri. Let’s tackle those quick details so your pastry assembly goes smoothly!
Can I make the chimichurri sauce ahead of time?
Oh yes, please do! Making the chimichurri ahead of time is actually better! This sauce is one of those magical **herby green sauce recipes** that actually deepens in flavor overnight as the garlic and vinegar have time to really marry with the fresh herbs. You can store it in an airtight container in the fridge for up to five days. Just give it a good stir before serving because the oil might separate a tiny bit—that’s totally normal!
What is the best way to reheat leftover lentil hand pies recipe?
We talked about this a bit, but I’m going to shout it again: NO MICROWAVE! If you want those crisp, golden edges back in your **lentil hand pies recipe**, you need dry heat. Preheat your oven or air fryer to about 350°F (175°C). Pop them on a rack or a baking sheet, and they should crisp up beautifully in about 10 minutes. If they were frozen, give them an extra 5 minutes.
Can I use beans instead of lentils in this recipe?
You totally can substitute, but you have to treat them a little differently! Lentils break down just enough to create that binder in the filling, whereas beans (like black beans or cannellini) stay pretty distinct. If you use beans for your filling, you’ll want to mash about half of them before mixing them with your sautéed veggies and spices. That way, you still get some structure in your **flavorful vegan filling ideas for pastries**!
If you want more inspiration on how to use fresh herbs in other dips, check out my guide to herby green sauce recipes—it’s full of bright flavors!
Estimated Nutritional Data for Vegan Lentil Empanadas Chimichurri
So, these **Vegan Lentil Empanadas Chimichurri** are undeniably satisfying, right? They pack a protein punch from the lentils, but because we’re using a homemade crust and baking them, they aren’t nearly as heavy as some deep-fried pockets. I’ve put together the general estimates based on the recipe yields. Keep in mind these numbers are based on baking, not frying, as frying will significantly increase the fat content!
This information is here just to give you a general idea of what’s in each lentil hand pies recipe serving. If you start messing around with, say, swapping the vegan butter for coconut oil, or tossing in extra olives, the numbers are definitely going to shift!
- Serving Size: 1 empanada
- Calories: Approximately 280
- Protein: 8g
- Fat: 14g (3g Saturated)
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: Just 1g! (That’s all natural from the veg!)
- Cholesterol: 0mg (Naturally!)
See? A great balance for a hearty snack or appetizer. You get good fiber and protein from the lentils, and the fat content is mostly coming from that flaky dough we worked so hard making. Compared to grabbing something pre-made, you’re in control, and that’s what matters most when serving up your amazing **Argentinian inspired vegan food**!
Share Your Vegan Lentil Empanadas Chimichurri Creations
Now, that’s it! You’ve made the dough, you’ve simmered the filling, and you’ve blitzed up the brightest, freshest **herby green sauce recipes** imaginable. You are officially ready to serve up the most delicious Vegan Lentil Empanadas Chimichurri platter that anyone has ever seen!
I honestly can’t wait to hear how they turned out for you. Did you stick to the baking method, or did you jump in and fry them up golden brown? Did you add a little extra zing to your chimichurri? Please, please let me know in the comments below! Rating the recipe is super helpful for me, too. It lets me know what recipes you want me to dive deeper into next!
If you snap a picture of your gorgeous, sealed lentil hand pies recipe—especially with that bright green sauce drizzled over the top—snap me a tag on social media! There is nothing I love more than seeing my recipe ideas come to life in your kitchens. Happy baking, friend!
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Vegan Lentil Empanadas with Chimichurri Sauce
- Total Time: 90 min
- Yield: 12 empanadas
- Diet: Vegan
Description
Make flavorful vegan lentil empanadas from scratch, complete with a bright, fresh chimichurri dipping sauce. This recipe covers dough preparation and baking instructions for a satisfying plant-based pastry.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold vegan butter, cubed
- 1/2 cup ice water, plus more if needed
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil (for brushing)
- 1 cup brown or green lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green olives (optional)
- Salt and black pepper to taste
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
Instructions
- Prepare the dough: In a large bowl, combine the flour and salt. Cut in the cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the ice water and apple cider vinegar one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Cook the lentils: Combine rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until lentils are tender but not mushy, about 20-25 minutes. Drain any excess liquid.
- Prepare the filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
- Combine the cooked lentils, onion mixture, chopped cilantro, and green olives (if using) in a bowl. Season well with salt and pepper. Let the filling cool completely.
- Make the chimichurri: Combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, oregano, and red pepper flakes in a food processor. Pulse until the sauce is finely chopped but still has texture. Do not blend until smooth. Season with salt.
- Assemble the empanadas: Preheat your oven to 400°F (200°C). Roll the chilled dough out to about 1/8 inch thickness. Use a 4-inch round cutter to cut out circles.
- Place about 2 tablespoons of lentil filling on one half of each circle. Fold the dough over to form a half-moon shape. Crimp the edges firmly with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil.
- Bake for 18-22 minutes, or until golden brown. Serve warm with the fresh chimichurri sauce.
Notes
- For a quicker dough, you can use store-bought vegan puff pastry or pie crust, ensuring it is thawed according to package directions.
- If you prefer frying, heat about 2 inches of neutral oil to 350°F (175°C) and fry the sealed empanadas for 3-4 minutes per side until golden brown.
- Substitute brown lentils with green lentils, adjusting cooking time as needed.
- For the chimichurri, if you do not have a food processor, finely chop all herbs and garlic by hand.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Appetizer
- Method: Baking
- Cuisine: Argentinian Inspired
Nutrition
- Serving Size: 1 empanada
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 8
- Cholesterol: 0
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