Vegan Filipino Beef Empanadas

Learn how to make flavorful Vegan Empanadas entirely from scratch using simple ingredients! They’re Filipino-inspired, made with a sweet and savory “beef” filling sealed inside a light and airy homemade empanada dough.

When you think of empanadas, you likely think of Spain or Argentina. After all, the original stuffed pastries can be traced back to Spain, where they grew popular for their convenience and portability. But you may not know that traditional empanadas were introduced to the Philippines under Spanish rule. Spanish cuisine significantly influenced Filipino cuisine (among many other Latin American countries!). 

To this day, many popular Filipino foods were originally influenced by the Spanish colonial era—Coconut Milk Adobo, Arroz Valenciana, Arroz Caldo, and vegan empanadas! 

This Vegan Empanadas Recipe is the ultimate global infusion recipe. They are made with homemade dough, similar to a pie crust or pastry dough, and filled with Filipino classics, including ground beef and potatoes, peas, carrots, and raisins. Then deep fry or bake, and enjoy immediately while hot and crispy! 

Ingredients You’ll Need 

For the empanada dough

• Flour: The dough recipe uses all-purpose flour. You can replace 25-50% of the all-purpose flour with whole wheat flour if desired. Unfortunately, we have not tested a gluten-free version of this vegan empanadas recipe and can’t confirm whether a gluten-free flour blend would work well. 
• Sugar: A bit of granulated cane sugar enhances the dough’s flavor and texture without making it taste sweet. 
• Baking powder: Adding baking powder helps create a light and flaky crust. For best results, make sure your baking powder is fresh. It won’t have the best leavening power if it has been open for over 6 months. 
• Vegan butter: Traditional empanada dough is often made with dairy butter. For a simple swap, we used vegan butter sticks. Softened coconut oil may work as a replacement, though we have not tested it. 

For the “beef” filling

• Bay leaves: Frying bay leaves is a common technique in Filipino cuisine that infuses the filling with a savory undertone and enhances the complexity of flavor. We use this method in our Crispy Tofu Sisig and Filipino Adobo-Inspired Jerky recipes.
• Aromatics: We’re keeping it simple with diced onion and minced garlic. In addition to the fried bay leaves, this is the perfect foundation to start the flavor off right! 
• Vegan beef: Any vegan meatless crumbles/grounds of choice will work well. 
• Vegetables: Carrots, potatoes, and frozen green peas add texture, nutrition, and flavor to the final mix. We used cubed russet potatoes, but Yukon gold potatoes also work well. 
• Tomato sauce: Adds richness, acidity, and a subtle sweetness that balances the savoriness in the beef and aromatics. 
• Soy sauce: Essential salty, umami flavor that balances the flavors in the filling. 
• Vegan fish sauce (patis): While optional, a quality vegan fish sauce can add a savory, tangy flavor that works really well and enhances the Filipino flavor profile. Of course, regular fish sauce is not vegan, but some brands sell vegan fish sauce online. You can also find recipes online—here’s one worth trying!  
• Raisins: You may not think to add raisins to an empanada filling, but raisins are often added to Filipino empanadas to provide a subtle sweetness that contrasts with the savory flavors. If you love the sweet and savory combination, this Vegan Ensaymada recipe is a must-make next!
• Cilantro: Fresh cilantro adds freshness, brightness, and a nice pop of color!

How to Make Vegan Empanada Dough

1. Combine dry ingredients. ​In the bowl of a large food processor, add the flour, sugar, baking powder, and salt. Pulse together until combined and uniform. 
2. Cut in vegan butter. ​To the food processor bowl, add the vegan butter and pulse again until a uniform, sand-like consistency forms. 
3. Add water. Slowly add water, and continue pulsing until a dough forms. Start with just 1/2 cup of water, and if needed, add additional water, 1 tablespoon at a time. The dough should be smooth, so it shouldn’t stick to your hands but it also shouldn’t be too dry and fall apart. If necessary, you can transfer the dough into a bowl and mix it by hand until a smooth empanada dough is formed. 
4. Refrigerate. ​Form the empanada dough into a disc and cover tightly with plastic wrap. Place the dough in the fridge to chill until ready to assemble. 

How to Make Vegan Empanadas

Prepare the Filling

1. Fry the bay leaves. ​Heat the oil in a large skillet over medium heat. Once heated, add the bay leaves and fry until golden. 
2. Cook the aromatics and vegan beef. ​Add the onions and salt. Cook, stirring occasionally, for 4-5 minutes or until fragrant and translucent. Add the garlic and vegan beef and cook, breaking up the meat with your spatula. Cook until browned, about 4 minutes. 
3. Add veggies and sauce. Add the potato, carrot, tomato sauce, soy sauce, and vegan fish sauce if using. Stir until evenly combined. 
4. Cook until potatoes are fork-tender. Lower the heat to low heat and cover the skillet with a lid. ​Cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork-tender. 
5. Stir in the remaining filling ingredients. ​Remove the bay leaves, then stir in the raisins and green peas. Cook until the peas are heated through. Stir in the cilantro, and add the salt and black pepper to taste. 
6. Cool to room temperature. Transfer the filling mixture to a large bowl and allow the empanada filling to come to room temperature before assembling the savory empanadas. 

Assemble

1. Divide the dough into 16 dough balls. ​You can eyeball this or use a kitchen scale for exact, even pieces. 
2. Roll each piece into a circle. Shape each dough piece into a small ball. Using your hand, slightly flatten each dough ball into a disc on a floured work surface. Roll the dough into a 1/4″ thick circle using a floured rolling pin. Repeat the process with the remaining dough. If the dough becomes too warm, place half of the dough in the refrigerator until ready to roll out. 
3. Add filling. Spoon 1-2 tablespoons of filling into the center of each dough circle. Fold the bottom edge of the disc over to form a semicircle. Using your thumbs, press the edges of the dough together to seal. If the dough isn’t sticking together well, brush the insides with water to seal, or you can use a form to crimp the edges to seal. Refrigerate for at least 10 minutes or while you preheat the oven to 400 F if baking. 

How to Cook the vegan Empanadas

This vegan empanada recipe can be deep-fried or baked. We recommend deep-frying for the most authentic-tasting homemade empanadas. 

• Deep fryer method: Heat a large pot of vegetable oil to 350 F. Once hot, carefully add 2-3 filled vegan empanadas to the oil and fry on both sides until golden brown, about 1-2 minutes per side. Transfer the fried empanadas to a wire rack or plate lined with paper towels. Sprinkle with salt, then enjoy!
• Oven method: Place the assembled empanadas on a baking tray and brush with plant-based milk (this acts as a vegan egg wash). Bake for 25-30 minutes or until the crispy wrapper is golden brown. Enjoy! 

Serving Suggestions 

Filipino empanadas are often served as street food along sidewalks or in local markets. They’re best served hot and crispy with Filipino sawsawan or garlic and vinegar.

More Savory Filipino Recipes You May Enjoy:

Filipino

Easy Vegan Filipino Spring Rolls (Lumpiang Shanghai)

Appetizers and Sides

Dynamite Lumpia (Lumpiang Dinamita)

Appetizers and Sides

Lumpiang Gulay (Filipino Vegetable Spring Roll) 

Appetizers and Sides

Vegan Siopao Asado (Filipino Steamed Buns)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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