- 300 g of flour
- 100 g vegan butter (or margarine)
- 1 tsp salt
- 1 tsp baking powder
- 150 ml of plant-based milk (or water) lukewarm
- 1 onion
- 2 cloves of garlic
- 300 g of spinach frozen
- 150 g of grated vegan cheese (or vegan cream cheese / vegan feta*)
- chili (optional)
- nutmeg (optional)
- 3 tbsp soy milk
- 1–2 tbsp olive oil
- 1 pinch of turmeric (optional)
- Combine flour with baking powder and salt in a large bowl. Form a pile and press a hollow into the heaped flour.
- Melt the vegan butter in a saucepan. Allow to cool slightly and add into the flour hollow. Pour in plant-based milk (or water) and knead everything to a nice smooth dough.
- Then form the dough into a ball, wrap in cling film and place in the fridge to chill for at least 1/2 hour. Filling: 1.Defrost and press the spinach. 2.Peel onion and garlic and finely chop.
- Heat oil in a pan. Sauté chopped onion and garlic briefly. Add spinach and season with salt, pepper, a bit of nutmeg and chili to taste. Then set aside and let cool slightly.
- Remove the dough from the fridge and knead again on a lightly floured surface. Then roll it out and cut out 10 cm diameter circles (I used a big glass for that). Knead again the remaining dough, roll out and then cut out. Continue this process until the dough is used up.
- Place 1-2 tsp filling in the center of each dough circle and fold the empanadas into a crescent. Then press the edges firmly with a fork.
- Brush a baking tray with oil (or line with baking paper) and place the dumplings on top.
- Mix the olive oil, soy milk and turmeric and brush the filled empanadas with the mixture.
- Bake them in a preheated oven at 200°C for about 20 minutes until golden brown and crispy. (Optionally you can also fry them).
- The vegan empanadas can be served hot or cold.
I used vegan grated cheese, but you can also use vegan cream cheese / feta or homemade cashew ricotta. They taste best when you serve them with different dips, such as guacamole or cashew herbal dip.