Vegan Puerto Rican Empanadas Recipe

Flour: The base for the dough, providing structure and texture.

Vegan butter: Adds richness and helps create a flaky crust.

Water: Helps bind the dough together.

Black beans: Provides a hearty and protein-rich filling.

Corn: Adds sweetness and texture to the filling.

Bell pepper: Contributes a fresh, slightly sweet flavor.

Cumin: Adds a warm, earthy spice to the filling.

Paprika: Provides a mild, smoky flavor.

Salt: Enhances the overall flavor of both the dough and filling.

When mixing the flour and salt with the vegan butter, use a pastry cutter or fork to achieve a crumbly texture. This ensures that the butter is evenly distributed throughout the dough, which will result in a flakier crust. When adding the cold water, do so gradually and mix gently to avoid overworking the dough. Overworking can lead to a tough crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser dough.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• vegan butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps achieve a flaky crust.

• vegan butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to create a tender dough.

• cold water - Substitute with plant-based milk: Plant-based milk like almond or soy milk can add a slight richness to the dough.

• black beans - Substitute with lentils: Lentils provide a similar texture and protein content, making them a great alternative.

• black beans - Substitute with chickpeas: Chickpeas offer a different texture but are equally nutritious and flavorful.

• corn - Substitute with peas: Peas add a sweet flavor and similar texture to the filling.

• corn - Substitute with diced carrots: Diced carrots provide a slight sweetness and a bit of crunch.

• bell pepper - Substitute with zucchini: Zucchini offers a similar moisture content and can be diced to match the texture of bell peppers.

• bell pepper - Substitute with mushrooms: Mushrooms add a savory umami flavor and a meaty texture.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor that complements the other spices.

• cumin - Substitute with chili powder: Chili powder provides a bit of heat and a complex flavor profile.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the filling.

• paprika - Substitute with ancho chili powder: Ancho chili powder offers a mild heat and a rich, slightly sweet flavor.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor.

• salt - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce that provides a similar salty and umami flavor.

• Allow the empanadas to cool completely at room temperature before storing. This helps prevent condensation, which can make the pastry soggy.

• For short-term storage, place the empanadas in an airtight container. Line the container with parchment paper to absorb any excess moisture. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled empanadas on a baking sheet in a single layer. Place the baking sheet in the freezer for about 1-2 hours, or until the empanadas are firm. This prevents them from sticking together.

• Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date and contents. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, reheat refrigerated empanadas in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.

• For frozen empanadas, there's no need to thaw. Simply place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and heated through.

• If you prefer a softer texture, you can reheat the empanadas in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and the crust is crispy. This method helps maintain the crispiness of the dough.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the empanadas in a single layer in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure they don't overcook. This method is quick and keeps the empanadas crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegan butter. Place the empanadas in the skillet and cook for about 3-4 minutes on each side until they are heated through and the crust is crispy. This method adds a bit of extra flavor from the oil.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking to see if they are heated through. Note that this method may make the crust less crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the empanadas on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and the crust is crispy. This method is convenient and effective for small batches.

• Mixing bowl: Use this to combine the flour and salt, and to mix in the cold vegan butter until the mixture becomes crumbly.

• Pastry cutter: This tool helps to cut the cold vegan butter into the flour mixture, creating a crumbly texture.

• Measuring cups: Essential for accurately measuring the flour, water, black beans, corn, and diced bell pepper.

• Measuring spoons: Use these to measure out the cumin, paprika, and salt precisely.

• Skillet: Cook the black beans, corn, and bell pepper with the spices in this.

• Rolling pin: Roll out the dough to the desired thickness before cutting it into circles.

• Round cookie cutter: Use this to cut the rolled-out dough into circles for the empanadas.

• Baking sheet: Place the filled and sealed empanadas on this for baking.

• Parchment paper: Line the baking sheet with this to prevent the empanadas from sticking.

• Oven: Preheat and bake the empanadas in this until they are golden brown.

• Cooling rack: Allow the baked empanadas to cool on this to maintain their crispiness.

• Spatula: Use this to transfer the empanadas from the baking sheet to the cooling rack.

Prepare the filling in advance: Cook the black beans, corn, and bell pepper mixture the day before to save time on the day of assembly.

Use a food processor: Quickly mix the flour and vegan butter using a food processor to achieve a crumbly texture faster.

Pre-cut dough circles: Roll out and cut the dough into circles ahead of time, then store them in the fridge until ready to use.

Batch bake: Make a large batch and freeze the extra empanadas before baking. This way, you can bake them straight from the freezer when needed.