Plant-Based Lentil Empanadas with Chimichurri (Easy Recipe)

Welcome to a comforting and hearty plant-based meal that brings warmth and flavor to any table. These Vegan Lentil Empanadas are a delicious twist on a classic, offering a satisfying experience for everyone. Imagine golden, flaky pastries, perfectly crisp on the outside, encasing a rich and savory filling. Inside, you will find a blend of protein-rich lentils, colorful vegetables like diced yellow onion, red bell pepper, and carrot, all brought to life with warm, aromatic spices. To complete this delightful dish, we pair these baked lentil pastries with a vibrant, herbaceous chimichurri sauce, adding a fresh, zesty counterpoint to each bite. This recipe is designed to be approachable, making it a perfect addition to your collection of healthy Latin American recipes.

Why You Will Love This Recipe

There are many reasons to fall in love with these plant-based hand pies. First, they offer a truly exceptional texture balance: a wonderfully crisp exterior gives way to a tender, deeply flavored filling. They are incredibly versatile, making them ideal for a quick weeknight dinner, convenient school lunches, or impressive party appetizers. For those seeking inclusive dietary options, these Vegan Lentil Empanadas are entirely dairy-free and meatless, ensuring they cater to various needs without compromising on taste. They also serve as an excellent component for meatless meal prep ideas, allowing you to enjoy delicious, homemade food throughout the week with minimal effort. This recipe proves that plant-based eating can be both nourishing and exciting.

Essential Ingredients and Substitutions

Crafting these savory turnovers starts with understanding the role of each ingredient.

The Flaky Dairy-Free Dough

This dough is the foundation for our perfect empanadas.

• All-purpose flour (3 cups): Provides the necessary structure for a sturdy yet tender pastry.
• Cold vegan butter (1 cup): Crucial for creating those desirable flaky layers, as it melts slowly in the oven, releasing steam.
• Ice water (0.5 cup): Binds the dough together without overworking the gluten or melting the butter prematurely.
• Salt (1 tsp): Essential for enhancing the overall flavor of the pastry.

Substitution tip: To save time without sacrificing quality, store-bought vegan pastry discs can be used in place of making the dough from scratch.

The Savory Filling

Our hearty, vegetarian empanada filling is packed with flavor and nutrition.

• Cooked brown lentils (1.5 cups): Form a substantial base, offering a rich source of plant protein and fiber.
• Vegetables: 1 medium diced yellow onion, 1 medium diced red bell pepper, and 1 large diced carrot provide natural sweetness, vibrant color, and a satisfying crunch.
• Garlic cloves (3 minced): Infuse the filling with an aromatic depth that complements the other ingredients.
• Spices: 1 tsp ground cumin and 1 tsp smoked paprika. These warm spices are key to the authentic Latin American flavor profile of the filling.
• Binders and Flavor: 2 tbsp olive oil for sautéing the vegetables, 2 tbsp tomato paste to add richness and color, and 0.25 cup vegetable broth to keep the mixture moist and flavorful.

The Herbaceous Chimichurri

This fresh, bright sauce is the perfect accompaniment.

• Fresh parsley (1 cup, finely chopped): The core of the sauce, providing a vibrant, earthy base.
• Olive oil (0.5 cup) and Red wine vinegar (2 tbsp): Create the classic bright, acidic dressing that balances the rich flavors of the empanadas. A pinch of salt will enhance these flavors.

Step-by-Step Instructions

Follow these steps to create your own batch of delicious Vegan Lentil Empanadas.

1. Preparing the Pastry

1. In a large bowl, combine 3 cups of all-purpose flour and 1 tsp of salt.
2. Cut in 1 cup of cold vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add 0.5 cup of ice water, mixing until the dough just comes together. Be careful not to overmix.
4. Form the dough into a flat disk, wrap it closely in plastic wrap, and chill in the refrigerator for 30 minutes. This helps the butter firm up and makes the dough easier to roll.

2. Cooking the Veggie Mix

1. Heat 2 tbsp of olive oil in a large skillet over medium heat.
2. Add the 1 medium diced yellow onion, 1 medium diced red bell pepper, and 1 large diced carrot to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.
3. Stir in the 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for another minute until fragrant.
4. Add 2 tbsp of tomato paste, 1.5 cups of cooked brown lentils, and 0.25 cup of vegetable broth to the skillet.
5. Simmer the mixture until most of the liquid has been absorbed, about 5-7 minutes.
6. Remove the skillet from heat and allow the filling mixture to cool completely. This prevents the dough from becoming soggy when assembled.

3. Assembling the Hand Pies

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the chilled dough to an even 1/8-inch thickness.
3. Using a 5-inch circular cutter or a knife, cut out circles from the dough. Reroll scraps as needed.
4. Place approximately 2 tablespoons of the cooled filling into the center of each dough circle. Do not overfill.
5. Fold the dough over the filling to create a half-moon shape. Gently press the edges together to seal.
6. Using the tines of a fork, crimp the edges tightly to ensure the filling is sealed inside.

4. Baking to Perfection

1. Carefully transfer the assembled pastries to the prepared parchment-lined baking sheet.
2. Brush the tops of each empanada lightly with olive oil or aquafaba (the liquid from a can of chickpeas) for a golden finish and added color.
3. Bake for 20-25 minutes, or until the pastries are beautifully golden brown and appear crisp.

5. Mixing the Sauce

1. While the empanadas are baking, prepare the fresh chimichurri.
2. In a small bowl, whisk together 1 cup of finely chopped fresh parsley, 0.5 cup of olive oil, 2 tbsp of red wine vinegar, and a pinch of salt.
3. Stir well to combine all ingredients. Taste and adjust seasoning if necessary.

Make-Ahead and Freezing Tips

These baked lentil pastries are excellent for meal prep.

To freeze unbaked hand pies: Assemble the empanadas completely but do not bake them. Place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They can be stored for up to 3 months. When ready to bake, place frozen empanadas on a parchment-lined baking sheet and bake at 400°F (200°C) for 30-35 minutes, or until golden brown, no need to thaw.

To reheat baked empanadas: Place them on a baking sheet and warm in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps maintain a flaky crust.

Serving Suggestions

These savory turnovers are incredibly versatile.

• Serve them warm with a generous drizzle of the homemade chimichurri sauce recipe for a burst of fresh flavor.
• Pair them alongside a crisp green salad tossed with a light vinaigrette for a complete and satisfying meal.
• They also make fantastic appetizers for gatherings, easy to eat and universally loved.

Frequently Asked Questions (FAQ)

Can I use green lentils instead of brown?

Yes, green lentils can be used as a substitute for brown lentils. Ensure they are cooked until tender but still hold their shape, as green lentils tend to be firmer than brown lentils. The cooking time might vary slightly.

Is it possible to air fry these instead of baking?

Absolutely. To air fry, preheat your air fryer to 375°F (190°C). Brush the empanadas with olive oil or aquafaba. Place them in a single layer in the air fryer basket, ensuring they do not touch. Air fry for 12-15 minutes, flipping halfway through, until golden brown and cooked through. Cooking times may vary depending on your air fryer model.

How long does the chimichurri sauce last in the fridge?

The fresh chimichurri sauce will last for up to 5-7 days when stored in an airtight container in the refrigerator. The flavors often meld and deepen over time, making it even more delicious.

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Plant-Based Lentil Empanadas with Chimichurri

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 12

Ingredients

  

• 3 cup All-purpose flour Plus more for dusting
• 1 cup Vegan butter Cold and cubed
• 0.5 cup Ice water Add slowly
• 1 tsp Salt For dough
• 2 tbsp Olive oil For sautéing
• 1 medium Yellow onion Diced
• 1 medium Red bell pepper Diced
• 1 large Carrot Diced
• 3 clove Garlic cloves Minced
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 2 tbsp Tomato paste
• 1.5 cup Cooked brown lentils Drained well
• 0.25 cup Vegetable broth
• 1 cup Fresh parsley Finely chopped, for chimichurri
• 0.5 cup Olive oil For chimichurri
• 2 tbsp Red wine vinegar For chimichurri

Instructions

 

• Process the all-purpose flour and salt in a food processor or large bowl. Cut in the cold vegan butter until the mixture resembles coarse crumbs.
• Add the ice water 1 tablespoon at a time, mixing until a dough forms. Wrap the dough tightly in plastic wrap and chill in the refrigerator for 30 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and carrot. Sauté for 5-7 minutes until the vegetables soften.
• Stir in the minced garlic, cumin, and smoked paprika. Cook for an additional 1 minute until fragrant.
• Mix in the tomato paste, cooked brown lentils, and vegetable broth. Simmer for 3-5 minutes until the liquid is fully absorbed. Remove from heat and let the filling cool completely.
• Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
• On a floured surface, roll out the chilled dough to an 1/8-inch thickness. Cut out 5-inch circles.
• Place 2 tablespoons of the cooled lentil filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then tightly crimp the edges with a fork.
• Place the assembled pastries onto the prepared baking sheet. Lightly brush the tops with a little olive oil or aquafaba.
• Bake for 20-25 minutes, or until the pastry is golden brown and flaky.
• While baking, prepare the chimichurri by whisking together the chopped parsley, 1/2 cup olive oil, red wine vinegar, and a pinch of salt. Serve warm with the sauce.

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