Homemade vegan empanadillas recipe

Empanadillas are my favorite thing. When I’m at my parents, one of my favorite things is when my dad goes grocery shopping and comes back with some good empanadillas. In Paris, they are quite hard to find and most places are closed now, so… I made my own. And I made them from scratch, dough included. Here the full recipe to make these beautiful homemade vegan empanadillas!

🇫🇷 La recette en français est disponible tout en bas!

Ingredients

There are two parts to this recipe: the dough and the filling. I still have not mastered and will not be adventuring myself (yet) into the dough recipe writing, so I’m leaving you here the recipe I used.

As per most of my recipes, the ingredients are simple:

  • Tofu (semi-firm)
  • Tomato sauce: I used some basil tomato sauce.
  • Eggplant and spinach
  • Spices: Garlic powder, origan, salt and pepper

How to make these homemade vegan empanadillas?

Pressing & Marinating the tofu

In the majority of my tofu recipes I always press&marinate because it is what makes tofu unbelievably good. We will press the tofu for around 30 minutes, then marinate with the spices & tomato sauce for around 1h.

Cooking the filling

In a large pan, cook the eggplant (previously cut in dices) for around 10 minutes with a bit of olive oil. After those 10 minutes have passed, we will add the marinated tofu and the spinach and we will continue to cook for 10 minutes. If you see the mix is a bit dry, don’t hesitate adding a tiny bit more of tomato sauce. The filling is now done.

Preparing the empanadillas

We roll out our previously made rough puff pastry and we make circles, around 10cm diameter. We put some filling inside (not too much or otherwise it won’t close after). Then, we close the empanadillas and with the help of a fork, we mark the closing area. You can use some vegan egg wash if you want to brush your empanadillas.

Vegan egg wash: Around 2 tablespoons of the plant-based milk of your choice and 1/2 tablespoon of maple syrup. It works really nicely.

Once all the empanadillas are prepared, you can cook them in a previously heated oven at 210ºC for around 20 minutes. They should be looking golden and super crunchy when they are done.

Homemade Vegan Empanadillas

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: International
Keyword: eggplant, pastry, tofu

Ingredients

Filling

  • 1/2 Eggplant
  • 250 g tofu Semi-firm
  • 1/2 cup tomato sauce
  • 1 handful of spinach
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp origan
  • 1/2 tsp Salt

Rough Puff Pastry

I followed this recipe : https://www.theflavorbender.com/quick-easy-rough-puff-pastry/

    Instructions

    Press & Marinate the tofu

    • Press the tofu for 30 minutes.
    • Marinate with the tomato sauce and the spices for around 1h.

    Cook the filling

    • In a large pan, cook the diced eggplant for 10 minutes with a bit of olive oil.
    • Add the marinated tofu with the spinach and cook for 10 extra minutes.
    • If the mix is too dry, add an extra tbsp of tomato sauce.

    Fill the empanadillas

    • Roll out the puff pastry and cut it in circles (10cm aprox). Add 1 tbsp of filling in each circle.
    • Wrap the empanadillas and close them with a fork on the edges.
    • (Optional) Brush them with some vegan egg wash (2 tbsp of plant-based milk + 1/2 tbsp maple syrup)

    Cook the empanadillas

    • Place the empanadillas in an parched oven tray and cook them for around 20 minutes.
    • Eat the empanadillas with some extra tomato sauce ! Enjoy

    🇫🇷 Recette en français: Empanadillas vegan fait maison

    Ingrédients

    Farce

    • 1/2 aubergine
    • 250 g tofu mi-ferme
    • 125 ml sauce tomate
    • 1 poignée d’épinards
    • Épices: 1/2 cuillère à café de poudre d’ail, de poivre noir, d’oregano et du sel.

    Pâte feuilletée:

    J’ai suivi cette recette: https://www.theflavorbender.com/quick-easy-rough-puff-pastry/

    Instructions

    Presser et mariner le tofu

    • Presser le tofu pendant 30 minutes
    • Mariner avec la sauce tomate et les épices pendant 1 heure.

    Cuire la farce

    • Dans une grosse poêle, cuire l’aubergine (coupée en dés) avec un peu d’huile d’olive pendant 10 minutes.
    • Ajouter le tofu mariné et les épinards et cuire pendant 10 minutes de plus.
    • Si le mélange a l’air trop sec, rajouter une cuillère à soupe de sauce tomate.

    Farcir les “empanadillas”

    • Rouler la pâte feuilletée et couper en cercles de 10 cm approx. Ajouter une cuillère à soupe de farce pour chaque cercle.
    • Fermer les empanadillas à l’aide d’une fourchette sur les bords.
    • Optionnel : Badigeonner avec de la dorure à l’oeuf vegan (2 cuillères à soupe de boisson végétale + 1/2 cuillère à soupe de sirop d’érable)

    Cuire les empanadillas

    • Mettre les empanadillas dans un plateau à four et faire cuire pendant 20 minutes.
    • Déguster les empanadillas avec un peu plus de sauce tomate, ou du ketchup ou sauce épicée!

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