Vegan Empanadas
Prep time
Cook time
Total time
Make these delicious vegan empanadas and enjoy an authentic Spanish meal! They're perfect as appetizers, for tapas and parties. Check out the recipe below.
Serves: 16+ vegan empanadas
  • 2 sheets vegan puff pastry
  • 2 cups button mushrooms, finely chopped
  • 1 large onion, finely chopped
  • 1 cup pitted olives, sliced
  • 2 Tbsp green onions, chopped
  • 1 tsp smoked paprika
  • 1 tsp dry oregano
  • 1 Tbsp olive oil
  • salt and pepper to taste
  • 1 Tbsp sesame seeds
  • 1 Tbsp black sesame seeds
  • ⅓ cup homemade tomato dipping sauce (for serving)
  • 3 Tbsp green onion, chopped (for serving)
  1. Heat a skillet over medium heat.
  2. Add the olive oil. When hot, add the finely chopped onion and saute for about a minute.
  3. Add chopped mushrooms and let them cook. Add paprika, oregano and cook uncovered, stirring occasionally, until all the mushroom liquid is gone - about 10 minutes. Add salt and pepper to taste, green onion and sliced olives. Mic to combine and remove from heat.
  4. Preheat the oven to 200C.
  5. Line a baking tray with parchment paper. Set aside.
  6. Roll the dough on a clean surface. Using a circle pastry cutter, cut the pastry into circle shapes.
  7. To assemble the vegan empanadas, spoon about 1 tbsp of mushroom mixture on every pastry circle.
  8. Fold the dough over the filling so that the edges touch. Using a fork, seal the dough over the filling by pressing down along the edge of the semi-circle and place on parchment paper. Repeat with remaining dough and filling.
  9. Brush the vegan empanadas with some olive oil, top with sesame seeds and bake for 25-30 minutes until the edges are golden.
  10. Serve with a tomato sauce and fresh greens.
Recipe by Gourmandelle | Vegetarian Blog at