Beef Empanadas

A healthful and delicious plant-based Beef Empanada Recipe with traditional flavors that is easy to make and the whole family will enjoy.

Photos by: Preethi V.  @cookingwithpree

  • 180 min

    Preparation
  • 45 min

    Cooking
  • 225 min

    Total time
  • 4

    Servings
  • Moderate

    Level
  • 27

    Ingredients

Are you a professional chef?

Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • ½ onion, finely chopped
  • ½ red bell pepper, chopped
  • ½ tsp garlic, chopped
  • ½ tsp canola oil
  • ¼ tsp dried thyme whole leaf
  • ¼ tsp dried oregano
  • ½ tsp cumin
  • ¼ tsp salt
  • pinch of pepper
  • ¼ tsp paprika
  • ½ tsp cornstarch
  • ½ tsp tomato paste
  • ½ tsp soy sauce
  • ½ tsp lemon juice
  • 2 ½ tbsp water
  • 12 oz Hungry Planet Beef™
  • ½ cup diced canned potatoes
  • 2 tbsp vegan cheddar cheese*
  • 1 tsp chopped parsley
  • 1 cup all purpose flour
  • ½ tsp salt
  • 4 tbsp vegetable shortening
  • 1 ½ tsp egg substitute, powder*
  • 3 tsp water
  • 1 ½ tsp vinegar
  • 2 tbsp water
  • * Please use whatever products you have in your kitchen; vegan ingredients are just what we have in ours.

Instructions:

  • Step 1.

    Heat canola oil in a large skillet. Saute the onion, red bell peppers and garlic in the oil. Cool completely and reserve.

  • Step 2.

    In a large bowl, mix together the thyme, oregano, cumin, salt, pepper, paprika, and cornstarch.

  • Step 3.

    Add the soy sauce, lemon juice, water, and tomato paste to the herbs and spices and whisk.

  • Step 4.

    Add 12 oz Hungry Planet Beef™ to the spice and water mixture. Mix until just incorporated. Fold in the onion and pepper mixture, diced canned potatoes, vegan cheddar cheese, and chopped parsley. Set the meat mixture aside.

  • Step 5.

    For the empanada dough, place flour on a work surface. Cut shortening and salt into flour.

  • Step 6.

    In a small bowl, mix egg substitute with water.

  • Step 7.

    Add vinegar and water and prepared egg substitute to dough and mix until a ball forms.

  • Step 8.

    Knead slightly, wrap in plastic and refrigerate for 2 hours. Divide into 2 oz pieces, roll out on a lightly floured surface.

  • Step 9.

    Place about 3 tablespoons (1 ½ oz) of empanada filling onto dough and fold over into a half-moon. Crip edges.

  • Step 10.

    Place empanadas on parchment paper and bake at 350F for 25-30 minutes or until golden.

Other DELICIOUS RECIPES you may enjoy.