Vegetarian Empanadas

Veggie Empanadas with Chimichurri

Christopher: ‘This is a classic Argentinian pastry that is enjoyed all across South America. Traditionally they’d be filled with beef, but we felt after our Gaucho BBQ we could probably use a break from the meat and really you can fill them with anything. We’ve gone for a healthier baked option but if you’re feeling naughty you could deep fry them.’

These empanadas take: 1 hour max

Vegetarian Empanadas
Vegetarian Empanadas

Get it:

For the Chimichurri:

Hand a red onion, diced

A large handful of parsley, roughly chopped

Six cloves of garlic, crushed

one cup of olive oil

Half a cup of red wine vinegar

One teaspoon of dried oregano

The juice of one lemon

Salt and pepper


For the veggie mix:

One onion, diced

Two cloves of garlic, crushed

Three peppers of mixed colour, roughly chopped

One teaspoon of cumin

One teaspoon of paprika

One tablespoon of red wine vinegar

One carrot, peeled and roughly chopped

One teaspoon of oil

Salt and pepper


For the Empanada dough:

Two and a half cups of plain flour

One Egg

Half a cup of white sugar

Half a cup of warm milk (or water)

Pinch of salt

One beaten egg OR melted butter for brushing

Flour for surface

(Makes 5 – double up if you need more!)

Vegetarian Empanadas
Vegetarian Empanadas

Make it:

1. Mix together all the ingredients from the chimichurri and leave to infuse for at least 15 minutes

2. For the veggie mix sauté the onion and garlic until soft

3. Add in the vinegar, carrot and pepper and cook for around ten minutes until soft

4. Season with salt, pepper, cumin and paprika. Cook for a further 10 minutes

5. Set the vegetable mix to the side and get ready to make your dough

6. Start by pre-heating the oven to 200 degrees then sift the dry ingredients into a mixing bowl. Make a well and add in the wet ingredients – quickly mix to form a dough

7. On a floured surface kneed out the dough – if it the flour is a little too sticky slowly add more flour

8. Roll out the dough until it is quite thin – similar to a pizza base

9. Cut into circles using a normal sized bowl, add a table spoon of mixture and  fold into moon shapes. Press the edges down with a fork to stick and brush with egg.

10. Place the empanadas in the oven for 30minutes or until golden

11. Enjoy with a side salad!

We made eight Vegetarian Empanadas and were stuffed after two each! These babies are great as lunch box fillers or to grab on the go wrapped in foil.



2 thoughts on “Veggie Empanadas with Chimichurri

  1. Reblogged this on Marcey's Table and commented:
    The first time I had Empanadas was on a trip to Colombia. The dough was made out of cornmeal. No egg. Ground beef(I wasn’t a vegetarian then). I was not much on the cornmeal. I think that I would like the flour dough in this recipe better. This is definitely a must try!


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