Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri

Crispy Vegan Lentil Empanadas are the perfect plant-based appetizer or meal. After making these many times, I’ve discovered the trick to the flakiest crust and most flavorful filling. The golden, crispy exterior gives way to a cozy, comforting interior that’s begging to be dipped in the tangy chimichurri. Speaking of which, it’s so fresh and flavorful, you’ll want to put it on everything. Jump to the recipe card or keep reading for my best tips, including why these are better than takeout and how to prevent a soggy crust. If you love recipes like this, you’ll also enjoy Savory Garlic Pork Bites and Buffalo Chicken Pasta – One Pot!.

What You'll Need for Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups cooked green lentils
• 1 cup diced bell peppers
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup corn kernels
• 1 cup diced potatoes
• 1 cup vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 cups all-purpose flour
• 1/2 cup cold vegan butter
• 4-6 tbsp cold water
• 1/2 tsp salt
• Cumin
• Smoked paprika
• Salt and pepper
• Chimichurri sauce (parsley, cilantro, garlic, red wine vinegar, olive oil)
• Optional: Vegan sour cream or plain yogurt, for serving

How to Make Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri

1. Prepare the filling: Sauté onions, bell peppers, and garlic until softened. Add lentils, corn, potatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Simmer until potatoes are tender and liquid has been absorbed.
2. Make the dough: In a food processor, combine flour, cold vegan butter, and salt. Pulse until crumbly. Gradually add cold water, pulsing until the dough comes together.
3. Assemble the empanadas: Roll out the dough to 1/4-inch thickness. Cut into 3-inch circles. Place a spoonful of filling in the center of each circle. Fold in half and press edges to seal. Crimp with a fork.
4. Bake the empanadas: Preheat the oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet. Bake for 25-30 minutes, or until golden and crispy.
5. Prepare the chimichurri: Blend parsley, cilantro, garlic, red wine vinegar, and olive oil until smooth. Season with salt and pepper.
6. Serve: Serve empanadas hot with chimichurri for dipping.

Storing & Reheating Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri

Short-Term Storage

Store in an airtight container in the fridge. Store leftover empanadas in an airtight container in the fridge for up to 5 days. Make-ahead tip: The filling and dough can be made ahead. Assemble and bake just before serving.

Freezing Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri

Freeze leftover empanadas for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but the crust may lose its crispiness.

Recipe Notes

• Chef tip: For a shortcut, use store-bought pie crust for the dough.
• Best substitution: For a gluten-free option, use a gluten-free flour blend for the dough.
• Make-ahead: Empanadas can be assembled and frozen before baking. Bake straight from the freezer, adding a few minutes to the baking time.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If your dough is too crumbly, add more water. If it's too sticky, add more flour.

Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri

⏱

Prep

45 mins

🍳

Cook

30 mins

⏳

Total

1 hr 15 mins

🍽

Serves

12 empanadas

🥗

Diet

Vegan

Ingredients

Main Ingredients

• 2 cups cooked green lentils
• 1 cup diced bell peppers
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup corn kernels
• 1 cup diced potatoes
• 1 cup vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 cups all-purpose flour
• 1/2 cup cold vegan butter
• 4-6 tbsp cold water
• 1/2 tsp salt

Seasonings

• Cumin
• Smoked paprika
• Salt and pepper
• Chimichurri sauce (parsley, cilantro, garlic, red wine vinegar, olive oil)

Optional Toppings

• Vegan sour cream or plain yogurt, for serving

Instructions

1. Prepare the filling: Sauté onions, bell peppers, and garlic until softened. Add lentils, corn, potatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Simmer until potatoes are tender and liquid has been absorbed.
2. Make the dough: In a food processor, combine flour, cold vegan butter, and salt. Pulse until crumbly. Gradually add cold water, pulsing until the dough comes together.
3. Assemble the empanadas: Roll out the dough to 1/4-inch thickness. Cut into 3-inch circles. Place a spoonful of filling in the center of each circle. Fold in half and press edges to seal. Crimp with a fork.
4. Bake the empanadas: Preheat the oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet. Bake for 25-30 minutes, or until golden and crispy.
5. Prepare the chimichurri: Blend parsley, cilantro, garlic, red wine vinegar, and olive oil until smooth. Season with salt and pepper.
6. Serve: Serve empanadas hot with chimichurri for dipping.

Notes

• Chef tip: For a shortcut, use store-bought pie crust for the dough.
• Best substitution: For a gluten-free option, use a gluten-free flour blend for the dough.
• Make-ahead: Empanadas can be assembled and frozen before baking. Bake straight from the freezer, adding a few minutes to the baking time.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If your dough is too crumbly, add more water. If it's too sticky, add more flour.

Storage

• Fridge: Store leftover empanadas in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftover empanadas for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, but the crust may lose its crispiness.
• Make ahead: The filling and dough can be made ahead. Assemble and bake just before serving.

Nutrition Per Serving

• Calories: 220
• Protein: 9g
• Fat: 8g
• Carbs: 28g
• Fiber: 6g
• Sugar: 2g
• Sodium: 400mg
• Cholesterol: 0mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri FAQs

A Warm Final Note

I can’t wait for you to try Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!