Vegan Empanadas With Air Fryer Option Gluten Free

What Are Empanadas?

If you’ve spent much time on my blog at all, then you’ll probably have realized that I’m fairly obsessed with Latin American cuisine, particularly Mexican recipes, and in veganizing them all. So, it’s no surprise that here I am again with another veganized recipe for you – this time, delicious vegan empanadas. If you’ve never had one before – then I’d compare it to a turnover/ Cornish pasty. The small hand-held pastries are stuffed with various fillings (savory and sweet), and are most popular across Spain, Latin America (especially Colombia, Argentina, Venezuela, Mexico), but also in the Philippines, and many other countries. The name actually comes from the Spanish word ‘empanar,’ which means bread wrap, though they are usually made with dough. The origins are also somewhat contested; some believe that Indian samosas originally influenced them, others trace them back to Spain and Spanish immigrants to Latin America.

The Ingredients

While traditionally the dumplings are made with meat (mainly beef or chicken) and/or cheese fillings, there are several vegetarian empanada fillings too, and the type of dough and filling options differ by region. This recipe uses a Colombian empanada corn flour dough but is 100% dairy, egg, and meat-free. Instead, the veggie filling is made up of potatoes, lentils, and various veggies. Plus, while the traditional pastries are deep-fried, this gluten-free empanada recipe contains oven-baked and air fryer methods too! This means you can make it low-fat too! So whether you’re wanting a healthy empanada alternative or a vegan take on the traditional – I have options. Here you can see the empanada filling ingredients:

The Step-By-Step Instructions

Step 1: Prepare the vegetarian empanada filling

First, peel and chop the potatoes and cook in a pot of salted boiling water until fork tender (about 12-15 minutes). Drain the water and mash the potatoes with a potato masher, then set aside. Heat oil in a pan/skillet over medium-high heat and add the chopped onion and bell pepper. Sauté for 3 minutes, stirring frequently, then add the minced garlic, all the spices, and sauté for a further minute. Lower the heat to medium and add the peas and cooked lentils. Cook for a couple of minutes until the onion and pepper are softened. Turn off the heat. Add the mashed potatoes and vegan cheese (optional) to the pan and use a fork to mix everything. Taste it and adjust seasonings if needed, then set aside.

Step 2: Prepare the vegan empanada dough

In a large bowl, combine the precooked corn flour with garlic powder and salt (or vegetable bouillon powder). Stir with a spoon. Slowly pour in hot water, stirring as you do. Once it cools a little, use your hands to knead it for 1-2 minutes. If it’s too dry, add a little more water, and if it’s too wet, add more flour (the flour brand, climate, and humidity can all affect this) until play dough consistency. Divide the dough into 14-16 portions and form each portion into a ball by hand.

Place a dough ball between two sheets of plastic wrap or lightly oiled parchment paper and press the dough with something heavy (e.g., a pot or skillet) to ‘flatten’ it until it’s about 4 inches (10 cm) in diameter. It shouldn’t be too thin, about 1/4 inches (0.6 cm). Remove the top sheet of plastic/parchment paper and place about 1/2 tablespoon of the filling into the center of the dough disk. With the plastic/parchment paper’s help, fold the dough over the filling, forming a half-moon. Seal the edges with your fingers or a fork. Alternatively, you can place the rim of a medium-sized bowl or mug on the outer edges of the dough and press it down firmly to seal the edges (see next set of photos). Do this with the remaining dough.

Step 3: Cook the vegan empanadas (3 methods!)

There are three options for cooking these veggie empanadas, including: Option 1: Air Fryer Empanadas (my favorite method) Brush the dumplings carefully on both sides with oil. Place about 5-6 into the air fryer basket, at 390F/200 C, set the timer to 15 minutes, and then press start. There is no need to turn them, just wait 15 minutes, and they will be crispy with browned edges. If you prefer them even crispier and browner, then set the timer to 17 or 18 minutes. Serve the air fryer empanadas warm!

Option 2: Oven-Baked Preheat oven to 375F/190C and line a baking sheet with parchment paper. Brush the dumplings carefully with oil and transfer to a lightly oiled baking sheet. Bake for 35-40 minutes, flipping halfway through. Chef’s note: Unfortunately, I’ve found that they won’t crisp up as much in the oven, and I’ve experienced some bursting/cracking on occasion. This is likely because they are gluten-free empanadas.

Option 3: Frying Method This is the fastest and probably most delicious method; however, not exactly healthy empanadas, If that’s what you’re looking for. Add enough oil to a large frying pan for it to be about 2½ inches deep. Heat it to 360F/180C. Add a few dumplings at a time (don’t overcrowd the pan) and fry for about 3-4 minutes, turning as needed. Place the fried pastries on paper towels to soak up excess oil, then enjoy! For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.

How To Serve

These vegan empanadas can be served as a snack, appetizer, party food, part of a main meal, or even as a light lunch. They’re also perfect for school and work lunch boxes. They taste delicious alone, but I love to serve them alongside dips/ sauces such as tomato salsa, guacamole, or my favorite Vegan Cheese Sauce.

How To Make Ahead & Store

To make ahead of time: You can make the fillings for these vegan empanadas 1-2 days in advance (perfect if you want them as party food). The dough can also be prepared 1-2 days in advance and kept in the fridge (wrapped in cling film or plastic). Just allow it to rest at room temperature for 10-15 minutes before completing the recipe. You can also freeze the fully prepared dumplings precooking (for up to 3 months) and thaw small amounts as and when needed. They can be cooked from frozen or allowed to thaw first. To store leftovers: Once baked, leftovers can be stored in an airtight container in the fridge for 3-4 days. They are also freezer-friendly, though the pastry may be affected.

Useful Recipe Notes & Variations

Flour: It’s important that you use precooked corn flour (masarepa), NOT regular corn flour or corn meal. The brand I use is called “Donarepa.” However, masarepa from Goya is great too. P.A.N. is another popular brand. All of these are precooked corn flours, made from 100% corn. They can be used for tamales, pupusas, empanadas, and tortillas. I saw that some people also use masa harina from brands like Maseca or Bob’s Red Mill with success. To learn more about the differences between masa, masa harina, and masarepa, check out this article. Veggies: You can use different veggies of choice in these healthy empanadas. Spinach and mushrooms, spinach and vegan cheese, vegan mince with carrots and peas, potato and leek, or your favorite veggies. It’s also fine to use refried beans instead of cooked lentils for these veggie empanadas. Make apple empanadas: I love to stuff them with apples and cinnamon, for a sweet version, similar to my Apple Cinnamon Crepes. For this version, leave out the salt and garlic powder in the dough. As a super quick ‘cheat’ vegan empanada dough option- you can use pre-prepared vegan puff pastry or shortcrust (though it can be hard to find pre-prepared pastry that is vegan AND gluten-free. Goya also sells several pre-made pastry shells. They, of course, won’t be Colombian empanadas (empanadas Colombianas) but will do in a pinch.

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If you try this vegan empanadas recipe, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.