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Lentil and Veggie Vegan Empanadas with Chimichurri

Golden baked vegan empanadas filled with seasoned lentils and vegetables, served with fresh herbaceous chimichurri sauce.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dishes
Cuisine: Latin American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Empanada Dough
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup vegan butter cold and cubed
  • 3/4 cup cold water
Lentil Vegetable Filling
  • 1 cup cooked brown lentils
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 carrot finely diced
  • 1 red bell pepper finely diced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 2 tbsp tomato paste
  • 2 tbsp fresh parsley chopped
Chimichurri
  • 1 cup fresh parsley
  • 2 tbsp fresh oregano
  • 3 cloves garlic
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl

Method
 

  1. Prepare and chill the dough for 30 minutes.
  2. Cook vegetables and lentils with seasonings until flavorful.
  3. Prepare chimichurri and allow flavors to meld.
  4. Roll dough, fill, fold, and seal empanadas.
  5. Bake at 400°F (200°C) for 22-25 minutes until golden.
  6. Serve warm with chimichurri.

Notes

For extra flaky dough, keep all ingredients cold and avoid overworking the pastry.