Baked Veggie Empanadas

June 14, 2013mayurisjikoni
Blog post

Baked Veggie Empanadas

Baked Veggie Empanadas, made using a wholewheat pastry with a filling of fresh red beans, potato and corn. Serve as a snack or as a meal with a salad and homemade Tomato Salsa.

What are Empanadas?

Empanada is one and several are empanadas. They are stuffed pastry or bread which are either fried or baked. Originally from Portugal, empanadas are made in several South American countries. The filling varies from region to region. Generally beef is the choice, but these days its easy to find chicken, fish, other meat, vegetables filled empanadas. Also sometimes a sweet filling is used like apples, cream cheese, jam, pumpkin, etc. Interestingly, they are similar to the Italian Calzone, but are smaller in size. Also yeast is not used to make the dough. Its more like a shortcrust pastry dough. Empanadas are South American countries answer to hand pies or turnovers. Some people use ready made puff pastry too. Leftovers too become an ideal filling for these hand pies.


My Introduction to Empanadas

I was introduced to these delicious hand pies or turnover during the 3rd Season of India Masterchef. One of the participants, Yasmin Sheikh made empanadas and immediately I knew that I had to try out the recipe. So the hunt on the internet began for a suitable recipe. Most recipes used all purpose flour and egg. I wanted to make an eggless version. Also I didn’t want to fry them. First attempt was not too good, as baked empanada lacked the texture of a shortcrust pie and were a bit chewy. Second attempt was a success. As for the filling, I chose Mexican flavour, using fresh red beans, potato and corn.


Veggie Empanadas

In regards to the dough, I don’t compromise on the amount of fat used. I stick to butter but for a vegan version feel free to use a vegan friendly fat. Its the fat that makes them flaky. I prefer to use wholewheat flour. I’ve tried different fillings, like sweet potato and corn, mushrooms and spinach, etc. Sometimes I add cheddar cheese. Use any filling you prefer. As I wanted the empanadas to be egg free, I couldn’t use egg wash to brush over the pies or pastry. So instead, I use milk to get that lovely golden colour. Serve empanadas with guacamole, sour cream or with a salsa.

Some more Pies or Pastries you may want to check out:

Spicy fresh green pigeon peas stuffed in a crispy and flaky pastry. Famous Gujarati snack, ideal as a tea time treat.
Check out this recipe

Googra/ Gujiya is a sweet fried pastry that is must have during Diwali. The semolina, nut filling and flaky pastry makes it a delectable treat.
Check out this recipe

Green Peas Kachori 

Palak Paneer Kachori 

Plum Hand Pies

Pesto Mushroom Pies

Spinach and Mushroom Pies


Ingredients required for Baked Veggie Empanadas

  • Wholewheat Flour – I usually use the flour we get for rotis.
  • Butter – can use salted or unsalted. If you use salted remember to reduce the amount of salt you add to the dough. I use salted. A little for greasing the baking tray.
  • Salt – for both the dough and the filling
  • Chilled Water – for the dough
  • Onion – white, red, yellow, any of your choice, chopped
  • Garlic – finely chopped
  • Red or Black Kidney Beans – I’ve used fresh red beans. Can used soaked and cooked ones or canned beans.
  • Potato – use normal potato or sweet potato
  • Sweet Corn – canned or cooked
  • Coriander Powder 
  • Paprika Powder
  • Chipotle Powder
  • Fresh Tomato Puree – for the filling
  • Fresh Cilantro – coriander chopped
  • Milk – for brushing over the empanadas before baking


Baked Veggie Empanada, made using a wholewheat pastry with a filling of fresh red beans, potato and corn. Serve as a snack or as a meal with a salad and homemade Tomato Salsa.
5 from 6 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Light Meal, Snack, Starter
Cuisine Mexican
Servings 14 PIES



  • 2 cups wholewheat flour
  • 100 g salted butter chilled
  • ¼ tsp salt
  • 100 ml chilled water


  • ½ cup chopped onion
  • ½ cup red or black beans cooked
  • 1 cup potato diced
  • ½ cup sweet corn cooked
  • 4 cloves garlic finely chopped
  • 1 tsp paprika powder
  • ½ tsp chipotle powder
  • ¼ tsp pepper powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • ¼ cup fresh cilantro (coriander) chopped
  • 4 tbsp thick fresh tomato puree
  • 1 tbsp oil


  • 1 cup fresh tomato puree
  • 1 small onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 jalapeno finely chopped
  • ¼ cup red pepper finely chopped
  • ½ tsp salt
  • ¼ tsp pepper powder
  • 1 tsp paprika powder
  • 1 tbsp lime juice
  • 1 tbsp oil



  • Add flour and salt to a mixing bowl. Mix well.
  • Cut the butter into small cubes.
  • Add it to the flour. Rub the butter into the flour using your finger tips.
  • The mixture should resemble like breadcrumbs.
  • Add chilled water little at a time and form a dough. The dough should not be hard or too soft.
  • Knead the dough gently till it comes together.
  • Wrap the dough in a cling film and let it chill in the fridge for 30 minutes.


  • Heat oil in a wide pan over medium heat.
  • Add chopped onion and saute till it becomes soft.
  • Add chopped garlic and stir fry for a few seconds.
  • Add diced potato, tomato puree and salt. Mix well.
  • Cover the pan, lower the heat and cook till the potatoes are done. Add 1 tbsp water if required.
  • Add the beans, corn, coriander, paprika, chipotle and pepper powders. Mix well.
  • Add chopped cilantro, mix well. The filling should be dry and not watery. Allow it to cool down completely.


  • Preheat the oven to 180°C. Grease the baking tray lightly with butter or line it with parchment paper.
  • Divide the dough into 2 parts.
  • Roll one part roughly to a thickness of ¼ inch.
  • I used a 3½ inch in diameter cookie cutter. Cut circles.
  • Take one circle, roll it out a bit thinner or till its about 4 - 4½" in diameter.
  • Add about 2 tbsp of the filling on half side of the circle.
  • Cover the filling with the other half, seal the edges well. Twist the edges or press down with a fork.
  • Place the empanada on the prepared tray.
  • Repeat using the rest of the dough and filling.
  • Brush the empanadas with milk.
  • Place the tray in the hot oven and bake for 30 minutes or till the empanadas are golden brown in colour.
  • Remove the tray from the oven. Serve hot empanadas with your choice of condiment.


  • Heat oil in a saucepan over medium heat.
  • Add chopped onion and red pepper. Stir fry till they become soft.
  • Add chopped garlic and jalapeno. Stir fry for a few seconds.
  • Add tomato puree and salt. Mix well.
  • Cover the pan, lower the heat and allow the salsa to cook for 5- 10 minutes or till its thick.
  • Add lime juice,chopped cilantro, pepper and paprika powders. Mix well and serve.


  • You can divide the dough into 12 -14 parts and roll each part into a circle of about 4-4½ inches in diameter.
  • Any leftover filling can be used to make a sandwich.
  • Add spices according to your taste.
  • Use vegetables of your choice.
  • Must chill the dough for that flaky texture.
Keyword Baked Veggie Empanadas, Vegetarian Empanadas

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If you do try this recipe then please either

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  • Shweta Agrawal

    June 17, 2013 at 12:56 pm

    oh they look so perfect. Truly a delight
    Thanks for stopping by

  • Nivedhanams Sowmya

    July 11, 2013 at 7:34 am

    oh that is delicious!!! Thanks for linking it to my event!! Looking for more yummy recipes!!
    Event – Flavors of Germany/Savory
    Event – VFAM–Onions

  • Manjula Bharath

    August 29, 2013 at 4:34 pm

    very delicious Empanadas dear 🙂 thanks for linking it to my event 🙂

  • Chef Mireille

    December 16, 2020 at 9:43 pm

    5 stars
    Empanadas are one of my favorite things on earth and I will eat them no matter the filling whether it is savory ones or sweet ones. Your filling sounds amazing and I can’t wait to use it the next time I make empanadas

    1. mayurisjikoni

      December 16, 2020 at 10:35 pm

      Thank you so much Mireille. Have yet to try with a sweet filling.

  • Archana

    December 17, 2020 at 5:30 pm

    5 stars
    Awesome empanadas Mayuri! I loved your tip of chilling the dough that will make lovely empanadas. Your filling I loved and will wait for some days before I try it.

    1. mayurisjikoni

      December 17, 2020 at 5:42 pm

      Thanks Archana, just as we chill shortcrust pastry dough or the flaky one, chilling the dough for empanada makes them more flaky.

  • Jayashree T.Rao

    January 19, 2021 at 1:16 pm

    5 stars
    Empanadas, good to have this vegetarian version. It looks good and filling. It makes a good dinner for us.

    1. mayurisjikoni

      January 19, 2021 at 4:44 pm

      Thanks Jayashree, with a salad yes it makes a perfect dinner option.

      1. Super duper kitchen

        January 19, 2021 at 7:09 pm

        5 stars
        Empanadas look and sounds similar to calzone like you have mentioned. I usually love these type of food. Loved the stuffing used here and the salsa too. Would love to try with the sweet filling too some time.

  • Preethicuisine

    January 20, 2021 at 4:33 am

    5 stars
    These baked goodies look so flaky and crisp. I love the filling too. Paired with salsa it is absolutely irresistible. Best part is it is baked . A guilt free snack anytime.

    1. mayurisjikoni

      January 20, 2021 at 4:36 pm

      Thank you so much Preethi. We love them as we can enjoy them as a snack or even as a meal with some salad.

  • Jolly

    January 26, 2021 at 6:28 pm

    5 stars
    OH MY GOSH THEY LOOKS SO YUM! I am loving this healthy whole-wheat baked empanada. They look quite similar to calazones. So much yum and quite easy to prepare. Awesome share!!

    1. mayurisjikoni

      January 26, 2021 at 6:32 pm

      Thanks Jolly. Yes they are easy to make.

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