Empanadas

See also: Dipping Sauce Flavor Matrix

Here’s a delicious, flaky, and protein-rich Plant-Based Empanada recipe—baked, not fried, and filled with a savory lentil stew that mimics the depth of traditional meat fillings 🌱🥟. It’s inspired by Argentine flavors and perfect for pairing with wild herb chutney or fermented tomato spread.

🧂 Dough Ingredients (Makes ~12 empanadas)

Adapted from Our Plant-Based World’s lentil empanadas

• 3 cups all-purpose flour
• ½ tsp sea salt
• ½ cup cold water
• 3 tbsp olive oil

Instructions

1. Mix flour and salt. Add oil and water gradually, kneading into a smooth dough.
2. Cover and let rest for 30 minutes. Roll out and cut into 4-inch circles.

🌿 Filling Ingredients

• 1 cup cooked lentils (slightly overcooked for binding)
• ½ white onion, finely chopped
• ½ red onion, finely chopped
• 2 green onions, sliced
• 1 clove garlic, minced
• ¼ red bell pepper, diced
• 1 tsp cumin
• 1¼ tsp paprika
• Salt & pepper to taste
• Optional: 1 tbsp raisins, 2 tbsp chopped olives

Instructions

1. Sauté onions, garlic, and bell pepper until soft.
2. Add lentils and spices. Cook until thick and cohesive. Cool before filling.

🔥 Assembly & Baking

1. Preheat oven to 450°F (230°C).
2. Place 1 tbsp filling in center of each dough circle.
3. Moisten edges with water, fold, and seal with a fork.
4. Brush with paprika-water mix for color.
5. Bake for 15–20 minutes until golden.

💡 twist:

• Add fermented tomato powder, wild greens, or adaptogens like tulsi to the filling.
• Use sourdough discard in the dough for probiotic depth.

Here’s a vibrant, flexible Seasonal Empanada Filling Chart—designed to help you build plant-based empanadas that reflect the rhythm of the seasons 🌿🥟. Whether you’re working with wild greens, fermented roots, or adaptogenic herbs, this chart maps out flavor profiles, textures, and pairing ideas to keep your fillings fresh and functional all year long.

🧠 Tips for Customizing

• Balance moisture: Use mashed legumes or grains to bind juicy vegetables.
• Layer flavor: Add fermented elements (e.g. tomato powder, miso) for depth.
• Add crunch: Toasted seeds or chopped nuts give contrast.
• Boost function: Stir in adaptogens like tulsi, astragalus, or shatavari.