The Ultimate Guide to Mastering Vegetarian Empanadas at Home

Are you looking for a new and exciting recipe to try out? Look no further than these vegetarian Chilean empanadas! These savory pockets of goodness are filled with a delicious mixture of black beans, mushrooms, onion, and bell pepper. But don’t just take my word for it, let me paint a picture for you.

Imagine biting into a warm and flaky pastry, revealing a burst of juicy black beans, earthy mushrooms, and sweet bell peppers. Plus, a touch of allspice and cumin gives it a delightful kick. The addition of cilantro brings the flavors together in harmony, while raisins add a pop of sweetness. And when paired with a tangy red wine vinegar dipping sauce? Pure bliss.

While traditional Chilean empanadas are usually filled with ground beef or hard-boiled eggs, this vegetarian version is just as delicious (if not more so!). Plus, it’s perfect for those who follow a plant-based diet. Trust me, you won’t even miss the meat.

So what are you waiting for? Impress your friends and family with these unique and flavorsome vegetarian Chilean empanadas.

Why You’ll Love This Recipe

Vegetarian Chilean Empanadas
Vegetarian Chilean Empanadas

Dearest readers, let me tell you about a recipe that will tantalize your taste buds and satisfy your soul. Allow me to introduce you to a beloved Chilean delicacy, the vegetarian Chilean empanadas!

One look at these golden-brown, flaky pastries, and you won’t be able to resist sinking your teeth into them. And let me tell you, the flavor explosion that follows is nothing short of euphoric. The filling blends together a delectable array of ingredients from black beans and mushrooms to Monterrey Jack cheese and cilantro. Each bite will leave your mouth watering, craving for more.

This recipe provides a delightful vegan twist on a traditional Chilean beef empanada recipe. With the absence of meat, this recipe does not compromise on flavor or texture. The filling is seasoned with a blend of cumin, allspice, and cayenne pepper for a spicy kick that will make your taste buds sing. Raisins add sweetness and texture while red wine vinegar gives it an acidic note that balances everything out perfectly.

In our fast-paced world, it can be challenging to find foods that are both convenient and nutritious. However, with these vegetarian Chilean empanadas, you can have both. These pastries are easy to make ahead of time and freeze for later use whenever the craving hits. They’re packed with plant-based ingredients like black beans and bell peppers that provide excellent nutritional value.

Imagine biting into one of these beauties, drinking a cup of tea or hot chocolate by the fireplace on a crisp fall evening – Heaven! Trust me when I say this; once you taste this dish, you’ll remember it for years to come. So what are you waiting for? Join me in making these veggie-packed empanadas that are sure to wow your taste buds and impress your guests!

Ingredient List

 A batch of freshly baked vegetarian Chilean empanadas hot from the oven!
A batch of freshly baked vegetarian Chilean empanadas hot from the oven!

Here are the ingredients you’ll need to create these mouthwatering Chilean empanadas:


  • Wheat flour 2 cups
  • Baking powder 1 teaspoon
  • Salt 1/2 teaspoon
  • Coconut oil or vegetable oil 1/2 cup
  • Warm water 1/2 cup

Empanada Filling:

  • Yellow onion (medium) chopped 1
  • Red bell pepper chopped 1
  • Minced garlic cloves 3
  • Mushrooms chopped 250 gr.
  • Cooked black beans 1 cup
  • Cooked corn kernels 1 cup
  • Fresh cilantro leaves minced
  • Raisins ½ cup
  • Green olives pitted and halved ½ cup
  • Red wine vinegar 2 tablespoons
  • Ground cumin 1 teaspoon
  • Cayenne pepper (optional) ½ teaspoons
  • Salt
  • Black Pepper

The Recipe How-To

 The classic beauty of empanadas with a vegetarian twist!
The classic beauty of empanadas with a vegetarian twist!

Now that we have all the ingredients prepared, it’s time to get started with the recipe. This Chilean empanadas recipe is a bit involved but has a satisfying result. The filling is where the magic happens, with a blend of mushrooms, black beans, and onions mixed with spices and seasonings. Here’s how to make your own vegetarian Chilean empanadas from scratch.

Empanada Dough

  • Step 1: Start by making the dough. Combine flour, salt, and baking powder in a bowl. Slowly add in cold coconut oil or vegetable oil and mix until crumbly.
  • Step 2: Then add warm water and knead the dough until it comes together in a smooth ball.
  • Step 3: Cover with a damp kitchen towel and let rest for about 30 minutes.

Empanada Filling

  • Step 1: Heat oil in a skillet over medium heat. Add onions, bell pepper, and garlic. Cook for about 5 minutes until onions become translucent.
  • Step 2: Add chopped mushrooms, cumin, allspice, black pepper, cayenne pepper, raisins, olives (optional), and red wine vinegar. Cook for another 7 minutes.
  • Step 3: Add black beans and corn to the mixture and cook for an additional 5 minutes.

Empanada Assembly

  • Step 1: Preheat your oven to 350°F (180°C).
  • Step 2: Roll out your empanada dough into round circles of approximately seven inches in diameter.
  • Step 3: Place a generous spoonful of filling on one half of each circle.
  • Step 4: To each circle add slices of cooked hard-boiled egg (optional) and monterey jack cheese (optional).
  • Step 5: Use your fingers to wet the edges with water then fold over filling side of empanada casing the filling completely.
  • Step 6: Crimp edges closed using a fork or your fingers then brush egg wash or olive oil before baking.

Baking Instructions

  • Step 1: Place the empanadas on a baking sheet lined with parchment paper.
  • Step 2: Brush each empanada with beaten egg or olive oil, then bake for about 25 minutes or until golden brown.

Serve warm!

Substitutions and Variations

 Nothing beats the satisfying crunch of the perfect empanada!
Nothing beats the satisfying crunch of the perfect empanada!

Just like any other recipe, this vegetarian Chilean empanada recipe also welcomes some substitutions and variations to spice up your cooking game. You can try out some of these suggestions to create a truly unique empanada.

1. Cheese Empanadas: If you are a cheese lover, try incorporating Monterey Jack cheese into the filling mixture. This will give your empanadas a cheesy and tangy taste, perfect for those who prefer rich flavors.

2. Bean and Corn Empanadas: Another popular variation involves swapping out black beans with corn kernels. This gives a nice crunch that complements the doughy goodness of the empanada crust.

3. Vegetable Empanadas: For those who like their veggies or need a gluten-free recipe, try filling your empanadas with different vegetables like mushrooms, peppers, onions, and green chiles. This vegan-friendly option is easy to make and doesn’t skimp on flavor either.

4. Hard-Boiled Egg Empanadas: Want to add a hit of protein to your empanada? Mix hard-boiled eggs with black beans, raisins, and olives in the filling mixture for a hearty meal that’s perfect for breakfast or lunch.

5. Chilean Beef Empanadas (Empanadas de Pino): Traditionally, Chilean empanadas feature ground beef as the main star ingredient. To make this beefy variation, replace black beans with ground beef and boiled egg slices in the filling mixture.

These ideas are just the tip of the iceberg when it comes to empanada variations. Experiment with different ingredients and spices in your fillings to find out what tickles your taste buds the most!

Serving and Pairing

 Spice up your weekend with these delicious vegetarian empanadas!
Spice up your weekend with these delicious vegetarian empanadas!

When the empanadas are ready, there is nothing quite like a warm, flaky crust filled with savory, flavorful ingredients. Chilean empanadas are usually enjoyed as a hearty snack or meal and they pair well with a variety of sides and beverages.

For a classic serving, you may want to serve the empanadas with simple side dishes such as avocado slices, sliced tomatoes dressed with olive oil and red wine vinegar, or a tangy salsa on the side. If you’re looking for something heartier, you could also prepare some rice and beans to go alongside your empanadas.

In terms of beverages, a nice glass of red wine can be an excellent pairing to complement the flavors in meat-filled empanadas. But for vegetarian options like these Chilean-style empanadas, consider serving with a crisp white wine or even a cold beer to help cut through the spices and bold flavors in the filling.

Of course, these vegetarian empanadas are versatile enough to fit into any meal plan. You could serve them as an appetizer at your next dinner party or pack them up for lunch on-the-go. I hope this article has inspired you to try out my recipe for vegetarian Chilean-style empanadas – happy cooking!

Make-Ahead, Storing and Reheating

 A plate of empanadas - a true Chilean delight!
A plate of empanadas – a true Chilean delight!

As with most baked goods, these vegetarian Chilean empanadas can be prepared ahead of time, making them a convenient option for parties or gatherings. The dough can be made a day ahead and stored in the refrigerator until ready to use.

To make ahead, after assembling the empanadas, simply freeze them uncooked. Once frozen, transfer the empanadas to a resealable bag or airtight container and store them in the freezer for up to 3 months.

When ready to serve, preheat your oven to 375°F (190°C) and place the frozen empanadas on a baking sheet lined with parchment paper. Bake for about 25-30 minutes or until golden brown and cooked through.

If you have leftover cooked empanadas, they can be stored in the refrigerator for up to 3 days. To reheat, preheat your oven to 325°F (160°C) and place the empanadas on a baking sheet lined with parchment paper. Cover loosely with foil and bake for about 10 minutes or until heated through.

One of my favorite ways to enjoy leftover empanadas is to reheat them in a toaster oven until crispy again. This method takes just a few minutes and gives them that fresh-out-of-the-oven taste.

Whether made fresh or reheated, these vegetarian Chilean empanadas are sure to satisfy your cravings for something savory and satisfying.

Tips for Perfect Results

 These empanadas are so good, you won't even notice they're vegetarian!
These empanadas are so good, you won’t even notice they’re vegetarian!

As someone who has made these vegetarian Chilean empanadas quite a few times, I’ve picked up a few tips along the way that are guaranteed to ensure delicious results. Here are my top tips for making the perfect empanadas:

First and foremost, pay attention to the dough. It’s important to make sure that you give it plenty of time to rest in the refrigerator so that it’s easy to roll out and shape. Use cold water and keep everything as cold as possible. If the dough becomes too warm, place it back in the fridge for a few minutes before continuing.

When rolling out the dough, work gently and try not to apply too much pressure or force as this can cause tearing. Flour your rolling pin and work surface generously to prevent sticking. Conversely, if you find that your dough is too dry or is cracking, add a little more water and knead until smooth.

For the filling, make sure that all vegetables are chopped evenly into small pieces so that they’ll cook evenly inside the empanadas. Sauté them over medium-low heat until tender but not completely cooked through, as they will continue to cook in the oven.

Be sure to fill each empanada with plenty of filling, but take care not to overfill them either. Pinch the edges of each empanada together tightly using a fork or your fingers to create a seal.

Finally, brush each empanada with an egg wash before baking them until they’re golden brown on top.

Follow these tips closely, and you’re sure to produce vegetarian Chilean empanadas that are bursting with flavor and have perfectly flaky crusts.


As an attentive assistant to the vegan chef, I want to make sure that you feel confident in making these delicious vegetarian Chilean empanadas. To help you achieve perfect results, I have gathered some frequently asked questions and answers to ensure that your experience while making these empanadas will be unforgettable. Read on to get prepared with all the information you need!

What makes Chilean empanadas different?

If you’re craving a tasty and filling snack or meal, why not try Chilean Empanadas de Pino? These beef empanadas are packed with rich flavors and unique ingredients such as olives, raisins, and hard-boiled eggs. Not only are they delicious, but they’re also great for eating on the go or as a prepared meal for later.

What are the three main types of empanadas in Chile which is the most popular?

There are two popular varieties of Chilean empanadas – empanadas de pino and empanadas de queso. Empanadas de pino are stuffed with a blend of beef and onions along with raisins, olives, and slices of hard-boiled egg. On the other hand, empanadas de queso are filled with melted, gooey cheese.

What are 3 types of empanadas?

As a vegan chef’s assistant, I have compiled a list of different types of empanadas and pastelitos for those who are searching for unique and delicious treats. These recipes are versatile and can be prepared for any occasion, including parties, potlucks, and even as a quick snack. The meals range in flavors, with savory options such as Chilean chicken empanadas and beef pastelitos, while others offer a sweeter taste like strawberry and cream cheese pastelitos. With my detailed instructions, tips and recommendations, you’ll be able to prepare these meals confidently in the comfort of your own kitchen.

What are Chilean empanadas made of?

A popular type of empanada in Chile is made using wheat flour dough filled with a mix called “pino,” made primarily of ground beef and onions. The filling also includes hard-boiled eggs, olives, and raisins. After forming a semicircle with the dough and filling, the empanada is baked in the oven.

Bottom Line

In conclusion, my fellow food lovers, this vegetarian Chilean empanadas recipe is not only delicious but also easy to make. Whether you are a vegan, vegetarian or meat-eater, you will enjoy these savory pockets of goodness filled with black beans, mushroom, raisins and cheese. The combination of cumin, allspice and red wine vinegar gives the empanadas a unique flavor that will leave your taste buds tingling.

Plus, with the option to substitute ingredients and variations listed in the article, you can make these empanadas to suit your personal preferences. And don’t be afraid to get creative with the filling – there are endless possibilities for making these empanadas your own.

Not only are these vegetarian Chilean empanadas a delicious and satisfying meal, they are also a great option for make-ahead meals and snacks. With tips for storing and reheating listed in the article, you can have a tasty treat on hand whenever you need it.

So go ahead and give this recipe a try – I promise you won’t regret it! These vegetarian Chilean empanadas will become a staple in your recipe book and an instant crowd-pleaser at any gathering or meal. Cheers to good food and good company!

Vegetarian Chilean Empanadas

Vegetarian Chilean Empanadas Recipe

Adapted from one of my favorites, recipe 131090, utilizing #453037 for my meat substitute. The latter is an olive-mushroom-lentil burger recipe which I've found to be a great substitute for ground beef in a number of recipes, including tacos, chili, and burgers. Can easily be veganized by using a cheese substitute and making your own biscuits, and using water to seal the edges instead of egg wash.
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Prep Time 30 mins
Cook Time 30 mins
Cuisine Chilean
Servings 1 empanada
Calories 187.3 kcal


  • 1 teaspoon coconut oil
  • 1 medium yellow onion, diced medium
  • 1 bell pepper, chopped
  • 1 lb mushroom, coarsely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 3 teaspoons allspice
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon flour
  • 2 cups black beans
  • 1 cup olive, pitted
  • 2 cups cooked lentils
  • 2 tablespoons red wine vinegar
  • 1 cup raisins
  • 1 tablespoon cilantro, chopped
  • 1 cup shredded monterey jack cheese
  • 24 refrigerated biscuits
  • 1 cup egg wash


  • Preheat oven to 375. In a large skillet, sauté the onions and peppers in the oil on medium-low for 2 minutes or until the onions soften, and add the garlic and fry another minute. Add the mushrooms and spices, and continue to fry until mushrooms soften 2-3 minutes.
  • While this is cooking, pulse the olives and beans in a processor to the consistency of finely ground meat, and add to the mixture. Add the lentils and raisins. Add a little flour, as needed to absorb the moisture released by the mushrooms, and finish off with the vinegar, cheese and cilantro. Turn off heat.
  • Roll out the biscuits into thin rounds, top with a rounded tablespoon of the mixture, moisten the edges with egg, fold over and press the edges together with a fork, and brush the tops again with egg. Bake for 15-20 minutes until golden brown.

Add Your Own Notes


Serving: 105gCalories: 187.3kcalCarbohydrates: 26.4gProtein: 6.9gFat: 6.6gSaturated Fat: 2.2gCholesterol: 4.5mgSodium: 361.1mgFiber: 3.7gSugar: 6.8g
Keyword < 60 Mins, Beans, Black Beans, Breads, Chilean, Easy, For Large Groups, Lentils, Savory Pies, South American, Vegetable
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