• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
  • Recipes
  • Book
  • About
  • Resources
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Resources
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Recipes
    • Book
    • About
    • Subscribe
    You Are Here Home » Entree Recipes

    Published: Apr 9, 2022 Updated: Apr 9, 2022 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Savory Vegetarian Empanadas

    Sharing is caring!

    109 shares
    • Share92
    • Yummly
    • Flipboard
    Jump to Recipe Jump to Video Print Recipe
    savory vegetarian empanada filling with empanadas around it

    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

    vegetarian empanada filling ingredients

    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.

    dough in a food processor
    empanada dough wrapped in plastic wrap

    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.

    veggie empanada filling in a bowl

    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 â…›" 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

    Are empanadas sweet or savory?

    Empanadas can be savory or sweet. Sometimes they're filled with chicken or beef. Other times they're filled with fruit like caramel apple or strawberries and cream cheese.

    What can I substitute for empanada dough?

    Empanada dough is very easy to prepare. However, you can substitute store-bought pie crust if you need to. Another quick option is to use Goya empanada dough. They come in round discs that are ready to use.

    Is Goya empanada dough vegan?

    Goya empanada dough is vegan. It contains no eggs, dairy, or butter. The shells contain vegetable shortening and soybean oil and/or palm oil.

    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.

    Related Recipes

    • uncooked empanadas on a blue and white tray
      3-Step Flaky Empanada Dough Recipe
    • Kubba Halab on a red plate with tabouli in a bowl
      Kubba Halab (Meat-Filled Rice Balls)
    • Bourak (Assyrian Egg Rolls) Recipe
    • spanakopita triangles
      Easy Spanakopita Triangles (Greek Spinach Pies)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    vegetarian empanadas and filling in a bowl

    Savory Vegetarian Empanadas

    Delicious, hearty vegetarian empanadas, filled with a mixture of potatoes, onions, mushrooms, and feta cheese.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Spanish
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Frying Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 18 empanadas
    Calories: 68kcal
    Author: Hilda Sterner

    Equipment

    • skillet
    • tortilla press optional
    • Rolling Pin optional
    • 5" Biscuit Cutter optional

    Ingredients

    • empanada dough (recipe)
    • 2 tablespoon olive oil
    • 1 medium sweet potato or Idaho potato (diced)
    • 1 small yellow onion (diced)
    • 3 ounces shiitake mushrooms (chopped)
    • 2 tablespoon Italian parsley (chopped)
    • 1 clove garlic (minced)
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 2 teaspoon sumac powder (optional)
    • ¼ teaspoon crushed red pepper (optional)
    • ½ cup crumbled feta cheese

    Instructions

    • 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.

    Saute the Filling

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

    • 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.
    • 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).

    Empanada Frying Instructions

    • Fry empanadas in 350° F-375° F oil for one to two minutes on each side. Drain on paper towels before serving.

    Empanada Baking Instructions

    • Preheat the oven to 375°F.
    • Place 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. 

    Notes

    • Nutrition information is for uncooked empanadas since frying or baking them will significantly change the nutritional values.
    • 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.
    • If you don't have a Tortilla Press, roll the dough out to â…›" thickness onto a floured surface using a rolling pin and cut out 18 dough discs 5" biscuit cutter.
    • If the dough feels dry, wet the edges with water, milk, or an egg wash to help them to seal.
    • 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.
    • To make vegan empanadas, use Goya empanada dough with this veggie filling.

    Nutrition

    Serving: 1empanada | Calories: 68kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 171mg | Fiber: 0g | Sugar: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Entree Recipes

    • sliced elk backstrap
      How to Cook Elk Backstrap
    • dill pickle pizza surrounded by cheese, pepperoni, cucumbers, pizza cutter
      Dill Pickle Pizza
    • buffalo chicken pasta bake
      Buffalo Chicken Pasta Bake
    • stuffed peppers in a cast iron skillet
      Italian Stuffed Peppers

    Sharing is caring!

    109 shares
    • Share92
    • Yummly
    • Flipboard

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog, author of Mom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office).

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Check Out My Etsy Shop!

    montana healing salves logo

    Halloween Recipes

    • decorated halloween chocolate covered oreos
      Halloween Chocolate Covered Oreos
    • pumpkin cream cheese dip with pepitas and ginger snaps
      Pumpkin Cream Cheese Dip
    • halloween charcuterie board
      Easy Halloween Charcuterie Board
    • halloween popcorn balls
      Spooky Halloween Popcorn Balls
    • seasoned pumpkin seeds in a white ghost bowl
      Spicy Roasted Pumpkin Seeds
    • ghost cupcakes on a black cake stand
      Easy Ghost Cupcakes with Cream Cheese Frosting
    250x207-2

    Fall Recipes

    • pumpkin cream cheese dip with pepitas and ginger snaps
      Pumpkin Cream Cheese Dip
    • a slice of no-bake pumpkin pie with whipped cream
      Easy No-Bake Pumpkin Pie (Ginger Snap Crust)
    • pumpkin bread
      Moist Pumpkin Bread Recipe
    • pumpkin protein shake in a tall glass with 2 small pumpkins next to it
      Pumpkin Pie Protein Shake
    • pumpkin biscotti on a decorative plate
      Pumpkin Biscotti
    • pumpkin muffins
      Cake Mix Pumpkin Muffins

    Featured On

    featured on

    Subscribe to Get my Latest Recipes!

    Privacy Policy

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ^ back to top

    About

    • About Me
    • My Etsy Shop

    Policies

    • Privacy Policy
    • Accessibility Policy
    • Photo & Content Sharing Policy

    LET'S CONNECT!

    • Contact Page
    • Work with Me

    As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2023 • Hildas Kitchen Blog • All rights reserved