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Vegan Empanada Pie Recipe
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Vegan Empanada Pie Recipe

Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Latin American
Servings: 4 People

Ingredients

Vegan Empanada Pie Filling

  • ¼ Cup Extra Virgin Olive Oil
  • 2 Potatoes
  • 3 Cups Kale (chopped)
  • 8 Sundried Tomatoes in Oil
  • 2 Shallots
  • 1 Celery Stick
  • 1 Carrot (large)
  • 3 Cups Mushrooms (chopped)
  • 2 Sprigs of Thyme
  • 10 Sage Leaves
  • 4 Garlic Cloves
  • 1 Teaspoon Coriander Seeds (crushed)
  • 1 Teaspoon Dried Oregano
  • 2 Tablespoons Balsamic Vinegar
  • ½ Teaspoon Chili Flakes
  • Salt and Pepper to taste

Vegan Empanada Pie Dough

  • 2 ½ Cups All-Purpose Flour
  • ¾ Cup Vegan Butter (cubed)
  • ½ Teaspoon Salt
  • 2 Tablespoons Infused Oil
  • ½ Cup Cold Water (or as much as needed)

Instructions

Empanada Filling

  • Start by infusing the oil. In a small pot, add the extra virgin olive oil, sage, thyme, and garlic. Set the heat to low and let it simmer for about 20 to 30 minutes.
  • In the meantime, peel the potatoes, cut them into small cubes, and add them to a pot of water with a pinch of salt, bring it to a boil. Cook then until nearly soft (5 min) before removing from the water and setting aside.
  • Thinly chop the shallots, carrot, and celery. Chop the sun-dried tomatoes into small pieces. Brush the mushrooms to make sure there’s no dirt left on them. Break them apart in irregular pieces using your hands. Chop the kale into thin and short strips.
  • Once the oil is ready, let it cool off for a few minutes and set two tablespoons aside. Put the rest in a big wide pan and set the stove to medium.
  • Once the oil is hot, add the celery and carrot. Fry while stirring often for about 3 minutes, then add the shallots and coriander seeds. When the shallots are translucent and the carrot and celery are soft, add the mushrooms and the oregano.
  • Mix it well adding the balsamic vinegar and turn the heat up to medium/high until the vinegar smell evaporates, then turn the stove down to medium again.
  • Add the potatoes, sun-dried tomatoes and kale along with a cup of water to the mixture and cook together for a further 10 minutes or until the potatoes are cooked through and all the liquid has evaporated.
  • Once the filling is ready, set it aside to cool down and get to work on the dough.

Empanada Pie Vegan Dough

  • Preheat the oven to a hot 450 F (230 C). Then start by mixing the flour, salt, and butter in a bowl. Knead the butter into the flour with a spoon or your hands until a crumbly dough forms. Mix in the infused oil and work it into the dough while very slowly adding cold water to the dough. As you work it, the dough should become more manageable and hold better together. Once the dough it’s smooth and homogeneous, make it into a ball, cut the ball in half and roll each half out aiming for a round shape using a rolling pin. Place one of the sheets on an oven tray lined with baking parchment.
  • Once you have the empanada crust ready, spoon the filling on the crust, making sure to leave a small margin between the edge of the crust and the filling. When all the filling has been placed on top of the dough, cover the base and the filling with the other sheet of dough and use a fork to seal the edges.
  • Place the empanada in the oven for about 20 minutes or until golden brown.