vegan finger food

There are handheld snacks you make because something substantial is needed. And then there are snacks like these Vegan Empanadas — the kind that come out of the oven golden and flaky, their crimped edges perfectly sealed, each one a self-contained parcel of deeply seasoned, warmly spiced potato and black bean filling that bursts with flavor on the first bite. This is that empanada. The one that makes people reach for a second before they have finished the first. The one that proves empanadas are genuinely one of the most satisfying, most versatile, and most crowd-pleasing foods in the entire plant-based repertoire.

These empanadas use a simple vegan shortcrust-style dough made from all-purpose flour and cold vegan butter, golden and slightly flaky when baked, with a filling of smoky mashed potato, black beans, onion, garlic, and a well-seasoned blend of cumin, smoked paprika, and oregano that carries the depth and warmth that makes Latin American-inspired flavors so universally appealing.

What makes these empanadas so outstanding is the filling — mashed potato provides body and a slightly creamy texture that binds the filling together cleanly, while whole black beans add protein, texture, and a deep, earthy flavor that turns a simple potato filling into something genuinely complex and satisfying.

This recipe is 100% vegan, ready in about 60 minutes, naturally adaptable to a wide variety of fillings, and absolutely magnificent served warm with a simple chimichurri or avocado dipping sauce alongside.

Recipe Information

Ingredients

For the Empanada Dough

• 2½ cups (300g) all-purpose flour
• ½ tsp salt
• ½ tsp baking powder
• ½ cup (115g) cold vegan butter, cut into small cubes
• 6–8 tbsp ice cold water

For the Potato Black Bean Filling

• 2 medium potatoes, peeled, boiled, and mashed
• 1 can (400g) black beans, drained and rinsed
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 1½ tsp cumin
• 1 tsp dried oregano
• ½ tsp chili powder
• Salt and black pepper to taste
• 2 tbsp fresh cilantro, chopped

For the Vegan Egg Wash

• 3 tbsp plant milk mixed with 1 tsp maple syrup

For the Chimichurri Dipping Sauce

• ½ cup (30g) fresh parsley, finely chopped
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• ½ tsp chili flakes
• Salt and pepper

Instructions

1. Make the dough. In a large bowl combine the flour, salt, and baking powder. Add the cold vegan butter cubes and work quickly into the flour using your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Add ice cold water one tablespoon at a time, mixing with a fork after each addition, until the dough just comes together without being sticky. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
2. Make the filling. Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic, smoked paprika, cumin, oregano, and chili powder and cook for 60 seconds until fragrant. Add the black beans and cook for 2 minutes. Remove from heat and combine with the mashed potato and fresh cilantro. Season generously with salt and pepper. Let cool.
3. Preheat the oven. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
4. Roll and cut the dough. On a lightly floured surface, roll the chilled dough to approximately 3mm thickness. Cut into circles approximately 12cm in diameter using a round cutter or the rim of a bowl.
5. Fill and seal. Place 2 tablespoons of filling in the center of each dough circle. Fold the dough over the filling into a half-moon shape and press the edges firmly to seal. Crimp the edge with a fork for a decorative and secure seal. Place on the prepared baking sheets.
6. Brush and bake. Brush each empanada with the plant milk and maple syrup wash. Bake for 22–26 minutes until deeply golden and the pastry is cooked through and slightly flaky.
7. Make the chimichurri. Combine all chimichurri ingredients in a bowl and let sit for 10 minutes for the flavors to meld.
8. Serve warm. Serve the empanadas warm with the chimichurri alongside.

Pro Tips

• Keep the dough and butter cold throughout — cold butter produces a flakier, more tender dough. Work quickly and return to the refrigerator if the butter starts to feel soft.
• Do not overfill — 2 tablespoons of filling per empanada is the maximum. Overfilled empanadas burst at the seams during baking and lose their filling.
• Seal firmly and crimp confidently — a well-crimped edge holds through the full baking time; a loosely pressed edge opens and lets the filling escape.
• Let the filling cool before assembling — warm filling softens the dough and makes sealing and crimping significantly more difficult.

The History of Empanadas

Empanadas are one of the most beloved and most widely distributed foods in the Spanish-speaking world, found in some form in virtually every Latin American country, Spain, and Portugal, as well as having spread to the Philippines and other former Spanish territories. The name derives from the Spanish verb empanar, meaning to wrap in bread, accurately describing a preparation in which fillings are enclosed in dough before baking or frying.

The origins of empanadas trace to the Galicia region of northwestern Spain and Portugal, where similar preparations appear in medieval cookbooks as early as the sixteenth century. Spanish and Portuguese colonizers brought the preparation to Latin America, where it evolved differently in each country — the flaky, baked dough of Argentine empanadas, the corn-based dough of Colombian empanadas, the fried versions of Puerto Rico, and countless regional variations throughout the continent. This recipe draws on the baked Argentine tradition, adapted with a plant-based filling that fits seamlessly into the empanada canon.

Flavor Variations

• Mushroom and Walnut Empanadas: Replace the potato and black bean filling with finely diced sautéed mushrooms and chopped toasted walnuts seasoned with thyme and garlic for a meatier, earthier filling.
• Sweet Potato and Lentil Empanadas: Replace the potato with mashed sweet potato and use cooked green lentils in place of black beans for a sweeter, more earthy variation.
• Corn and Pepper Empanadas: Add corn kernels and diced roasted red pepper to the filling for a brighter, sweeter, more summery version.

Nutritional Highlights (Per Serving — 2 empanadas)

Storage

• Refrigerator: Store baked empanadas in an airtight container for up to 3 days. Reheat in a hot oven or air fryer to restore the flaky crust.
• Freezer: Freeze unbaked, assembled empanadas on a tray until solid then transfer to a freezer bag for up to 2 months. Bake directly from frozen at 400°F (200°C) for 28–32 minutes.
• Make ahead: Assemble the empanadas up to 24 hours ahead and refrigerate unbaked. Brush with wash and bake fresh when ready to serve.

Frequently Asked Questions

Can I fry the empanadas instead of baking?

Yes — shallow fry in neutral oil at 350°F (175°C) for 3–4 minutes per side until golden for a crispier, richer result. Fried empanadas are particularly popular in several Latin American countries.

Can I make the dough gluten-free?

Yes — use a 1:1 gluten-free flour blend. The dough will be more fragile and may crack when folding; work with small, cold portions and patch any cracks before baking.

Can I use store-bought pastry dough?

Yes — store-bought vegan shortcrust or puff pastry both work well as the dough base, significantly reducing prep time. Puff pastry produces a more dramatic, layered result; shortcrust produces the more traditional empanada texture.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more satisfying vegan snack and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!