Vegan Empanada Dough

Vegan Empanada Dough is tender, flaky, and the perfect pocket around any filling. This dough comes together within minutes and is made with 6 simple ingredients. Finally, Active Sourdough Starter gives this dough a pillowy-soft texture that will keep you coming back for more.

Allergen Friendly

Vegan Empanada Dough will become your new, go-to empanada dough. This dough is made with allergen-friendly ingredients including Oat Milk and Active Sourdough Starter.

Oat Milk is creamy, oaty (hence the name), and a perfect substitute for dairy milk. Adding this to the empanada dough provides a creaminess to the dough that gives it that desirable empanada texture. However, if you have an oat allergy, any non-dairy milk will work in this recipe.

Furthermore, Active Sourdough Starter is incorporated and gives the dough an extra layer of tenderness. Sourdough Starter also provides health benefits to the dough itself as it helps to break down the gluten within the empanada dough. Remember, the longer you allow the dough to rise and ferment, the more you will reduce the gluten within the dough.

Vegan Empanada Dough Ingredients

• Organic, All Purpose Flour
• Warm Water
• Oat Milk
• Extra Virgin Olive Oil
• Pink Salt
• Active Sourdough Starter

Empanada Dough Paint Ingredients

• Water
• Paprika (Smoked, Spanish, or Regular)

Making the Empanada Dough Paint

1. First, in a small bowl, combine the water and Paprika.
2. Next, stir the ingredients to combine.
3. Finally, after filling and sealing the dough, use a pastry brush to “paint” each Empanada to add color and exterior flavor.

Mix Up the Dough

1. First, using a Bosch Universal Mixer, combine all of the ingredients into the mixing bowl.
2. Next, place the lid(s) on the top of the mixing bowl, and turn it to a speed 2. Let the mixer do its work.
3. When the dough pulls away from the side of the bowl, turn the mixer off.

Let It Rise

1. Lightly oil a bowl and place the Vegan Empanada Dough into the bowl.
2. Next, cover the bowl with a tea towel.
3. Finally, let the dough rise for at least 8 hours (the longer the better) on the counter. If you let your dough rise longer than 8 hours, place it in the refrigerator.

Roll and Fill

1. After the dough has rested and risen, lightly flour a surface.
2. Using a rolling pin, roll the dough out to about 1 inch of thickness.
3. Next, using a 3 to 4-inch round cutter, cut the dough into discs. Reroll the dough and repeat steps 2 and 3 until all of the dough has been used.
4. Finally, fill each of the discs, in the center, with 1 tbsp. of your favorite filling (sweet or savory).

Roll Out the Empanada Dough

Cut Discs of the Vegan Empanada Dough

Place the Discs of Dough Onto a Nonstick Baking Sheet

Fill the Discs of Dough with Your Favorite Filling(s)

Fold, Seal, and Press

1. First, fill a small bowl with cold water (this will be used to seal the Empanada dough).
2. Next, after filling the dough with your favorite filling, dip your pointer finger into the bowl of cold water and moisten the edges.
3. Then, fold and close the disk by applying pressure on the moist edges until it’s perfectly closed with a fork. You can also fold it by stretching the dough outwards and folding it inwards. Furthermore, you can close, seal, and press these empanadas using an Empanada Press (if you have one).
4. Continue steps 2-3 until all of the empanadas have been folded, sealed, and pressed.

Place the Filling in the Center

Two Different Methods to Seal the Dough

How the Empanadas Look Prior to Baking

Paint and Bake

1. First, preheat your oven to 450 degrees Fahrenheit.
2. Next, arrange all of the empanadas on nonstick or parchment-lined baking sheets.
3. Then, using a pastry brush, “paint” each of the empanadas with the Paprika-flavored water.
4. Next, using a sharp knife, cut a slit into the top of each of the empanadas. This will allow the empanadas to steam, cook fully, and crisp up on the exterior while in the oven. (If you do not do this step, you will run the risk of the empanadas exploding, a center that is not baked, and/or a softer crust).
5. Finally, bake for 10-15 minutes or until the borders start to brown. Allow the empanadas to cool slightly on a wire rack prior to serving.

Paint the Empanadas and Cut Slits (for Venting)

Serve

Empanadas are comfort food that can be served for dinner, at a party, or for dessert. They also make an excellent platform for remaking leftovers! Plate these on a wooden serving board, lazy Susan, or on your favorite serving platter. Enjoy warm or at room temperature!

Recommended Products

Vegan Empanada Dough

Yield: 24 Empanada Dough Discs

Prep Time: 8 hours 30 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 8 hours 50 minutes

Vegan Empanada Dough is tender, flaky, and the perfect pocket around any filling. This dough comes together within minutes and is made with 6 simple ingredients. Finally, Active Sourdough Starter gives this dough a pillowy-soft texture that will keep you coming back for more.

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Ingredients

Vegan Empanada Dough Ingredients

• 6 c. Organic, All Purpose Flour
• 1 3/4 c. Warm Water
• 1/4 c. Oat Milk
• 6 - 7 tbsp. Extra Virgin Olive Oil
• 2 tsp. Pink Salt
• 1/4 c. Active Sourdough Starter

Empanada Dough Paint Ingredients

• 1/2 c. Water
• 2 tsp. Paprika

Instructions

For the Empanada Dough Paint

1. First, in a small bowl, combine the water and Paprika.
2. Next, stir the ingredients to combine.
3. Finally, after filling and sealing the dough, use a pastry brush to "paint" each Empanada to add color and exterior flavor.

For the Vegan Empanada Dough

1. First, using a Bosch Universal Mixer, combine all of the ingredients into the mixing bowl.
2. Next, place the lid(s) on the top of the mixing bowl, and turn it to a speed 2. Let the mixer do its work.
3. When the dough pulls away from the side of the bowl, turn the mixer off.
4. Lightly oil a bowl and place the Vegan Empanada Dough into the bowl.
5. Next, cover the bowl with a tea towel.
6. Then, let the dough rise for at least 8 hours (the longer the better) on the counter. If you let your dough rise longer than 8 hours, place it in the refrigerator.
7. After the dough has rested and risen, lightly flour a surface.
8. Using a rolling pin, roll the dough out to about 1 inch of thickness.
9. Next, using a 3 to 4-inch round cutter, cut the dough into discs. Reroll the dough and repeat steps 2 and 3 until all of the dough has been used.
10. Then, fill each of the discs, in the center, with 1 tbsp. of your favorite filling (sweet or savory).
11. Next, fill a small bowl with cold water (this will be used to seal the Empanada dough).
12. Then, after filling the dough with your favorite filling, dip your pointer finger into the bowl of cold water and moisten the edges.
13. Next, fold and close the disk by applying pressure on the moist edges until it's perfectly closed with a fork. You can also fold it by stretching the dough outwards and folding it inwards. Furthermore, you can close, seal, and press these empanadas using an Empanada Press (if you have one). Continue steps 2-3 until all of the empanadas have been folded, sealed, and pressed.
14. Then, preheat your oven to 450 degrees Fahrenheit.
15. Next, arrange all of the empanadas on nonstick or parchment-lined baking sheets.
16. Then, using a pastry brush, "paint" each of the empanadas with the Paprika-flavored water.
17. Next, using a sharp knife, cut a slit into the top of each of the empanadas. This will allow the empanadas to steam, cook fully, and crisp up on the exterior while in the oven. (If you do not do this step, you will run the risk of the empanadas exploding, a center that is not baked, and/or a softer crust).
18. Finally, bake for 10-15 minutes or until the borders start to brown. Allow the empanadas to cool slightly on a wire rack prior to serving.

Notes

This Vegan Empanada Dough is highly versatile and can be used with any filling. Empanadas also make an amazing twist for leftovers. I hope everyone enjoys these!

Nutrition Information:

Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 329Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 196mgCarbohydrates: 25gFiber: 1gSugar: 0gProtein: 3g