Savory Vegetarian Empanadas

Savory Vegetarian Empanadas with a flaky, tender crust and a hearty filling of potatoes, shiitake mushrooms, onion, and Feta cheese. Although you can use store-bought pie crust, I highly recommend making my Flaky Empanada Dough for authentic tasting masa (corn) empanadas.

Why This Recipe Works

Making empanadas should not be intimidating. I'll show you how easy it is to prepare Spanish turnovers with my tasty vegetarian empanada recipe. My Savory Vegetarian Empanadas are so flavorful and filling, you'll never miss the meat!

Veggie Empanadas can be made ahead of time and cooked right before you need to serve them. You can fry the empanadas or bake them for a healthier option.

My empanada dough recipe is made with a mixture of cornmeal and all-purpose flour. It's tender and flaky when fried and thin and crispy when baked to match your personal preference. Cooking them in an air fryer yields similar results to baking them.

Make a batch of Savory Vegetable Empanadas and freeze them. Then cook or reheat them when you want an easy lunch or snack. You can also serve them as appetizers when you have last-minute company.

What You Need For This Recipe

Recipe Ingredients and Substitutions

• Oil: I used olive oil in this recipe but you can use vegetable oil or avocado oil instead.
• Potato: Use a medium-sized Russet or Idaho potato, or substitute a sweet potato for a touch of sweetness.
• Onion: I use yellow onions, but feel free to substitute white or Spanish onions.
• Mushrooms: I created this recipe around shiitake mushrooms but if you have another favorite mushroom, you can use that instead.
• Herbs: Italian parsley can be replaced with curly parsley or another herb altogether. I can see fresh basil, oregano, and even rosemary working beautifully with the other ingredients.
• Spices: The salt and black pepper flavor the filling mix so don't skip those. However, the sumac and crushed red pepper, are optional. For an even spicier filling, saute a Serrano or Jalapeño pepper with the filling.
• Cheese: Instead of feta cheese, you can use mozzarella cheese, Queso fresco, goat cheese, or another soft and crumbly cheese.

How to Make Vegetarian Empanadas

Prepare the Dough

Prepare empanada dough using my recipe, another recipe, or use store-bought pie crust if you're short on time. While the dough is resting, prepare the filling.

PRO TIP: If using my dough recipes, be sure to wrap the dough in plastic wrap and allow it to rest in the refrigerator for an hour before proceeding.

Saute the Filling

STEP 1: Heat 2 tablespoons of olive oil in a large skillet. Add diced potatoes and sauté for 5 minutes.

STEP 2: Dice onions and add to the skillet. Sauté for 5 more minutes while you chop the mushrooms. Add mushrooms and saute for an additional 5 minutes.

PRO TIP: If you find that the filling is too dry add another tablespoon of oil or even better, a pat of butter!

STEP 3: Stir chopped Italian parsley and minced garlic into the filling and season with salt, black pepper, sumac powder, and crushed red pepper. Cook for an additional minute. Cool before mixing in the feta cheese.

Empanada Assembly Directions

STEP 1: Roll a portion of dough (approximately .75 ounces) into a ball and place it onto a plastic-lined tortilla press. Press the dough into a perfectly smooth and round disc.

PRO TIP: If you don't have a Tortilla Press, roll the dough out to ⅛" thickness onto a floured surface using a rolling pin and cut out 18 discs with a 5" biscuit cutter.

STEP 2: Add 1 tablespoon of filling to each dough disc, leaving a ¼" border. Fold the dough over the filling and form dough into a half-moon shape. Seal the edges with a fork, or pinch them together by hand (see pictures and video).

PRO TIP: If the dough feels dry, wet the edges with water, milk, or an egg wash to help them to seal.

Empanada Frying Instructions

Fry vegetarian empanadas in 350° F oil for one to two minutes on each side. Drain on paper towels before serving.

PRO TIP: The oil is ready when it instantly bubbles when you add the empanadas. If you want to take the guesswork out of it, use a hand-held instant-read thermometer. The frying oil temp should be between 350-375°F.

Empanada Baking Instructions

Preheat oven to 375°F.

Place vegetarian empanadas onto a parchment paper-lined baking sheet and prick a few holes on top to allow the steam to escape. Brush with egg wash and bake for 25 minutes or until golden brown.

What to Serve with Vegetarian Empanadas

If serving the vegetarian empanada as an appetizer, all you need is a great dipping sauce. Try my Soy Tamarind Sauce, spicy Chimichurri Sauce, or serve with your favorite dipping sauce.

If you want to serve the empanadas as part of a meal, serve them with Spanish Rice, Roasted Tomatillo Salsa, or a Healthy Broccoli Salad.

Recipe FAQs

Pro Tips

• If you want milder empanadas, leave out the crushed red pepper.
• Most empanada filling recipes call for tomato paste or ketchup to be added to the filling. The sauce keeps the filling from being too dry. In this recipe, the feta cheese serves the same purpose.
• To make vegan empanadas, use Goya empanada dough with this veggie filling.

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