Crispy Baked Vegan Empanadas with Jalapeno Lime Sauce
Hearty baked empanadas filled with quinoa, lentils, and walnuts spiced with cayenne, chili powder, and liquid smoke. A bright jalapeno-cilantro-lime sauce cuts through the richness. Naturally vegan, these golden hand pies work for lunch, dinner, or appetizers. The filling combines complete proteins and warming spices for substance, while the fresh sauce provides zesty balance. Perfect for meal prep or casual entertaining.
Ingredients
- ½ cup quinoa, uncooked
- ¼ cup lentils, uncookedchickpeas1:1legume swap
similar texture
- ¼ cup walnut, chopped
- ½ teaspoon dried onion, minced
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 2 teaspoon liquid smokesmoked paprika1 teaspoon per 2 teaspoonspice swap
less intense
- salt(optional)
- ground black pepper(optional)
- 2 cup whole wheat flour
- ⅝ cup vegetable shortening
- 3 tablespoon water
- 2 cup fresh cilantro, packed
- 2 lime
- 1 jalapeno pepper
Instructions
- 1
Cook lentils and quinoa separately in water until tender and water absorbs, about 10-15 minutes.
- 2
Add walnut to lentil pot during cooking.
- 3
Preheat oven to 425 degrees F (425°F).
- 4
Combine flour and vegetable shortening in large bowl, cut together with fork until pea-sized chunks form.
- 5
Add water one tablespoon at a time while mixing until dough reaches correct consistency.
- 6
Form dough into ball and roll out.
- 7
Use small bowl to cut circles, re-rolling scraps until all dough is used.
- 8
Place dough circles on greased baking sheet.
- 9
Mix cooked lentils, quinoa, dried onion, cayenne pepper, garlic powder, chili powder, liquid smoke, salt, and black pepper.
- 10
Spoon filling into center of each dough circle.
- 11
Fold dough in half and seal edges with fork.
- 12
Bake 15-17 minutes until golden brown.
- 13
Blend cilantro, lime, and jalapeno in food processor into sauce.
- 14
Serve empanadas topped with sauce, diced tomatoes, and vegan cheese.
Tips
Cut dough and shortening until pea-sized for flakier crust; avoid overworking dough.
Fill empanadas moderately to prevent leaking; seal edges firmly with fork tines.
Blend sauce just before serving to preserve bright cilantro flavor and color.
Good to Know
Keep baked empanadas in airtight container in refrigerator up to 4 days. Reheat in 350 degrees F oven for 5-8 minutes until warmed through.
Prepare filling and dough up to 2 days ahead; store separately. Assemble and bake fresh, or freeze assembled unbaked empanadas up to 1 month; bake from frozen, adding 5-7 minutes to time.
Serve warm or room temperature. Drizzle or dollop sauce on top, alongside, or serve for dipping. Pair with black beans, rice, or fresh salad.
Common Mistakes
Do not skip cutting shortening into flour thoroughly to avoid dense, tough crust.
Do not overfill empanadas to avoid splitting and leaking during baking.
Do not blend sauce too far ahead to avoid browning cilantro and losing bright color.
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze unbaked empanadas?
Yes. Assemble empanadas, arrange on baking sheet, freeze uncovered until solid, then transfer to freezer bag for up to 1 month. Bake from frozen at 425 degrees F for 20-22 minutes until golden.
What if my dough is too dry or sticky?
Add water one tablespoon at a time if too dry. If too sticky, dust work surface lightly with flour and chill dough for 15 minutes before rolling.
Can I make the sauce ahead?
Yes, but keep it up to 1 day. Cilantro oxidizes and loses vibrancy. Store covered in refrigerator and stir before serving.