Vegan Empanada Dough

March 2, 2015

Empenadas are a classic Mexican snack, and with our Vegan empanada recipe you’ll be able to make this Mexican dish, filled with the filling of your choice! Empenadas are perfect for snacks, parties and picnics, everyone loves them!

Don’t forget to make a dipping sauce too, sweet chili sauces are my favorite for this!


  • 2 1/4 Cups
    Whole wheat flour
  • 1/2 Teaspoon
  • 1/2 Cup
    Soy butter (cut in to small pieces)
  • 1 1/2 Teaspoon
    Egg replacer with 2 tablespoons water
  • 1/3 Cup
    Cold water
  • 1 Tablespoon
    Apple cider vinegar


  1. Mix the flour and salt together and then add the soy butter, all while mixing it with your hands until the mixture forms little pebble-sized lumps. Set aside. In a separate bowl, combine in the egg replaces, 2 t water and mix together. Add the vinegar and the rest of the water. Combine dry and wet mixtures and mix well. On a floured surface, knead the dough 2 or 3 times just to bring it together. Cover and chill for 1 hour.

  2. Heat the oven to 350 F and roll out the dough on a floured surface. Make your empanadas whatever size you like - I usually cut my dough in circles with a 6 inch diameter. Place the filling inside and then fold the dough over. If its a little dry and doesn't want to stick together around the edges, use a little water to soften it up and seal with a fork. Brush the tops of the empanadas with a little olive oil and bake until golden brown.

  3. Serve with whatever dipping sauces you like!


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