Cheesy Veggie Empanadas

by Silvia Nagy-Ryan



  • 1 ½ cups all-purpose flour
  • ½ cup melted vegan butter
  • ¾ cup almond milk
  • 2 tbsp baking powder
  • pinch of salt



  1. Add flour, baking powder and salt to a bowl and mix. Melt butter, let cool slightly. Mix in butter and milk with flour and knead until combined. Set in fridge for at least 30 minutes.
  2. Meanwhile, add a small amount of oil to a pan; add onions and garlic and saute until golden. Add kale and spinach, cook for 5 minutes under medium heat.
  3. Heat oven to 350° F.
  4. Cut dough in half, then divide each half into four pieces. Lightly flour a work surface and roll out each piece, about ~5-inch rounds (you can make smaller or bigger ones if you prefer). To each empanada, add about 2 tbsp of filling + 1,5 tbsp of cheese. Fold the dough over in half, use a fork to press edges close. Add empanadas to a lined baking sheet. Optional to brush with plant-based milk (we used soy). Bake empanadas for 30 minutes or until golden.

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