These vegan empanadas are made with homemade flakey dough and a delicious filling of cumin potatoes, chickpeas, caramelized onions, and spinach. A perfect plant-based treat that's easier to make from scratch than you think!
DOUGH:
1. Combine flour & salt.
2. Add in chilled butter and break down in the flour with a fork, next add your water 1/2 cup at a time until a dough forms.
3. Let the dough rest in the fridge while you make your filling.
FILLING:
1. Peel and cut potatoes and boil them in hot water until tender.
2. Drain the potatoes and season to taste with the cumin, smoked paprika, paprika, chili powder, dried basil, red chili flakes, and cinnamon.
3. In a skillet, place the 1/4 onion, 2 garlic cloves, and remaining seasonings with 2 tsp of olive oil. Cook until it becomes a fragrant paste.
4. Once fragrant, add the seasoned potatoes and pre-rinsed chickpeas to the skillet. Cook for 10-15 minutes. Add in the carrots and spinach during the last 5 minutes of cooking.
ASSEMBLY & BAKING:
5. While the filling is cooking, roll out your dough on a lightly floured surface. Use a bowl or cutter to cut out your empanada rounds.
6. Once all empanada rounds are cut (roughly 8 or so), place 2 tsp of the potato mixture at the center of each round.
7. Add 2-3 drops of water to the edges of the dough, massage it in, then fold the dough over and begin a braiding motion to seal the empanadas.
8. Place the sealed empanadas on a cookie sheet covered in foil. Brush them with olive oil and place them in the oven at 350°F (175°C) for 15-20 minutes. For a crispier finish, broil for the last 2-4 minutes, keeping a close eye on them. Enjoy!
