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Empanadillas are delicious pockets of crisp and flaky pastry, packed with flavorsome veggies, that are a perfect lunchtime dish. 

Vegan Empanadillas

Recipe by Demuths Cookery School (www.demuths.co.uk)

Makes: 8 empanadillas  


  • 225g white strong bread flour
  • 110g fine cornmeal
  • 100ml white wine
  • 25g vegan margarine (melted)
  • 50ml soya milk
  • 1 tbsp olive oil
  • pinch of salt

For the filling:

  • 1 green pepper, sliced
  • 1 red onion, sliced
  • 1 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 1/2 tsp smoked paprika
  • 1 tin chickpeas
  • 50g pitted black olives, chopped
  • 2 tomatoes, finely chopped
  • 1/2 lemon, juiced
  • a small handful of parsley, chopped
  • salt and pepper
  • Olive oil or soya milk to glaze the pastry


  1. First make the dough. Mix all the dough ingredients together and form into a soft ball and knead well for a couple of minutes.
  2. Leave to rest for 20 minutes, wrapped in cling film in the fridge.
  3. To make the filling. Heat a frying pan, add the olive oil and fry the peppers and onion for 10 minutes until soft. Add the garlic and smoked paprika and gently fry for 5 minutes. Add the chickpeas, olives and chopped tomatoes and cook for another 5 minutes until the mixture is dry. Add lemon juice, parsley and season to taste with salt and pepper. Transfer the filling to a bowl and leave to cool.
  4. Preheat the oven to 200C/180CFan/Gas 6.
  5. Line a baking tray with baking parchment.
  6. On a lightly floured surface, divide the dough into 8 balls and roll them into 15 cm circles. Put 2 tablespoons of the filling mix into each circle, pull up the sides into a half moon pasty shape and pinch the edges to seal. Use a little water around the edges to help them stick if needed.
  7. Brush with olive oil and bake in the preheated oven for 15 minutes until golden.

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Vegan Food & Living

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