Vegan Empanadas

These vegan empanadas are little baked pastry pockets filled with a savory mushroom, olive, and onion mixture, seasoned with smoked paprika and oregano. They deliver the authentic Spanish empanada experience with no meat, cheese, or eggs, and they come together fast because they start with store-bought vegan puff pastry. Make them for tapas night, serve them as appetizers, or bring a batch to a party.

Empanadas are a traditional Spanish pastry that can be either fried or baked. In Spanish, “empanada” refers to the act of wrapping something in dough and cooking it that way. The classic fillings lean on cheese, meat, and seafood, but the format is endlessly adaptable, which is exactly why it works so well in a plant-based kitchen. I adapted this recipe using vegan puff pastry and a delicious veggie stuffing made with mushrooms, olives, onion, and spices.

One of the best things about this recipe is that it’s super easy to make. I’m sure anyone can make it, regardless of their cooking experience. I didn’t want to make empanada dough from scratch, so I cheated by using vegan puff pastry. If you’re lazy like me, do this too. It cuts the work down to chopping, sauteing, folding, and baking.

What goes into the filling

The star of the filling is finely chopped button mushrooms. When you cook mushrooms down until all their liquid evaporates, they concentrate into a deep, meaty, savory base that mimics the texture of a traditional empanada stuffing without any meat. Onion builds the aromatic foundation, and sliced pitted olives add brininess and little bursts of salt that keep every bite interesting. Smoked paprika brings that unmistakable Spanish warmth and a hint of smoke, while oregano rounds out the herb notes. A scatter of chopped green onion at the end keeps the mixture fresh.

For the wrapper, look for vegan puff pastry. Many supermarket puff pastries are already made with vegetable oil instead of butter, so check the ingredient list. The sesame seeds and black sesame seeds on top are optional but give the finished empanadas a pretty, bakery-style finish and a little crunch. Of course, in case you don’t like one of the ingredients I used in this recipe, you can replace it with your own favorite.

How to get them right

The single most important step is cooking the mushrooms until they are completely dry. Mushrooms release a surprising amount of water, and a wet filling will make the pastry soggy and can cause the empanadas to leak or burst in the oven. Cook them uncovered over medium heat, stirring occasionally, for about 10 minutes, until the liquid is gone and the mixture looks glossy rather than watery. Then let it cool a little before filling, since hot filling can start melting the pastry before you even get it into the oven.

Do not overfill. About 1 tablespoon of filling per circle is right. Too much and you won’t be able to seal the edges, which is where leaks happen. Once you fold the dough into a half-moon, press firmly all along the edge with the tines of a fork. That fork seal is not just decorative, it locks the filling in. A light brush of olive oil on top helps the pastry turn deep golden and crisp. They’re ready when the edges are golden brown, usually 25 to 30 minutes at 200C.

Easy swaps and variations

• Swap the button mushrooms for cremini or a mix of wild mushrooms for a deeper, earthier flavor.
• Not a fan of olives? Leave them out or replace them with capers or finely diced roasted red pepper.
• Add a pinch of chili flakes or a little chopped chili if you want some heat.
• No sesame seeds? A brush of olive oil alone still gives you a lovely golden crust.
• Use a smaller pastry cutter for bite-size party empanadas, or a larger one for a more filling snack.

What to serve with vegan empanadas

These are made for dipping, so serve them warm with the homemade tomato sauce and a scattering of fresh green onion. They fit right into a bigger spread of vegan tapas, where a few small savory bites turn into a whole meal. For a cozier plate, pair them with a warm bowl of vegan red lentil soup, or set them alongside a fresh vegan Olivier salad for a party table that feels generous without much extra effort.

Make-ahead and storage

The mushroom filling can be made a day ahead and kept covered in the fridge, which actually helps the flavors settle. You can also assemble the empanadas fully, then refrigerate them uncooked for a few hours and bake them fresh right before serving. Once baked, leftovers keep in an airtight container in the fridge for up to 3 days. Reheat them in the oven or an air fryer rather than the microwave so the pastry crisps back up instead of going soft. They also freeze well: freeze the assembled, unbaked empanadas on a tray, then transfer to a bag and bake straight from frozen, adding a few extra minutes. If you love this fuss-free approach, you’ll like browsing more of my vegan tapas ideas for your next gathering.

If you make these vegan empanadas, I’d love to know how they turned out. Leave a star rating and drop a comment telling me what filling twist you went with, whether you kept the olives in or swapped them for something else.

Vegan Empanadas

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.

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Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Choose Serving Size 16

Ingredients 

MetricUS (Imperial)

• 2 sheets vegan puff pastry
• 2 cups button mushrooms finely chopped
• 1 onion finely chopped
• 1 cup pitted olives sliced
• 2 Tbsp green onions chopped
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 Tbsp olive oil
• salt and pepper
• 1 Tbsp sesame seeds
• 1 Tbsp black sesame seeds
• ⅓ cup homemade tomato dipping sauce for serving
• 3 Tbsp green onion chopped (for serving)

Instructions

• Heat a skillet over medium heat.
• Add the olive oil. When hot, add the finely chopped onion and saute for about a minute.
• 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.
• Preheat the oven to 200C.
• Line a baking tray with parchment paper. Set aside.
• Roll the dough on a clean surface. Using a circle pastry cutter, cut the pastry into circle shapes.
• To assemble the vegan empanadas, spoon about 1 tbsp of mushroom mixture on every pastry circle.
• 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.
• Brush the vegan empanadas with some olive oil, top with sesame seeds and bake for 25-30 minutes until the edges are golden.
• Serve with a tomato sauce and fresh greens.

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