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
Scale
- 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