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Lentil and Veggie Vegan Empanadas with Chimichurri

Golden baked vegan empanadas filled with seasoned lentils and vegetables, served with fresh herb chimichurri.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 12 empanadas
Course: Main Dishes
Cuisine: Latin American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Empanada Dough
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup olive oil
  • 3/4 cup warm water
Lentil Filling
  • 1 cup cooked lentils
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1 red bell pepper diced
Chimichurri
  • 1 cup parsley chopped
  • 1/3 cup olive oil

Equipment

  • Skillet
  • Spatula
  • Baking sheet

Method
 

  1. Prepare and rest the dough for 30 minutes.
  2. Cook the lentil and vegetable filling until flavorful and tender.
  3. Fill, seal, and bake empanadas until golden brown. Serve with chimichurri.

Notes

Allow filling to cool before assembling for easier sealing and better texture.