Name: Crispy Baked Vegetarian Empanadas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 (9 inch) pie crusts; 1 egg (beaten with 1 teaspoon of water (for egg wash)); 1 (15 ounce) can pinto beans (rinsed); 1 whole poblano peppers (roasted, peeled and diced); 2 teaspoons smoked paprika; 1/4 medium onion (diced); 1/2 teaspoon cumin; 1 teaspoons tomato paste; 1 tablespoon chopped cilantro; 1/4 teaspoon salt; 3 ounces Velveeta (melted); 1 tablespoons whole milk

Pin3K

Yum44

Tweet34

3K Shares

This post may contain affiliate links. Please read my disclosure.

I am in love with these little morsels of cheesy goodness. Crispy on the outside, cheesy, beany and delicious on the inside, it's everything you can ask for in a finger food.

empanadas with chimichurri sauce on a plate

Smoky poblano peppers and paprika, creamy cheese, with a bite of onion and fresh cilantro all wrapped up in a buttery, flaky pie crust. Yes. This is the stuff.

Plus, they are SO EASY to make. Don't get all worried about the dough and the folding and wrapping and such. It's not hard. And I use store bought pie crust (just like in this Crawfish Pie, Turkey Pot Pie or Strawberry Galette). So easy.

These vegetarian empanadas are baked, not fried, so no need to worry about messing oil and splattering, just like these traditional Argentinian Beef Empanadas.

Jump to:

Are Empanadas Baked or Fried?
The Ingredients
Step By Step Instructions
Expert Tips
How Do I Freeze Empanadas?
How to Roast Poblano Peppers
More South American Recipes
Recipe
💬 Comments

Are Empanadas Baked or Fried?

They can be either. Some say that baked and fried empanadas use different dough and fillings, but in reality, you can choose to bake or fry them. This bean and cheese empanada recipe bakes them because it is easier, less messy, and also happens to be a little healthier.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

The Ingredients

Like I said, I use store bought pie crusts for these vegetarian empanadas. I know, store bought is not as good, but honestly, I think it works just fine. But if you're super motivated, check out this recipe for Empanada Dough.

I do use Velveeta in this recipe. I like the creaminess it provides. You can replace it with shredded cheddar cheese, but I personally like the creaminess and flavor of the Velveeta. Buy Velveeta (affiliate link).

Smoked paprika gives the filling an incredible slightly sweet and smoky flavor. Buy Smoked Paprika (affiliate link). If you like a little spice, you can replace the smoked paprika with hot paprika and/or add a minced hot pepper (jalapeno, habanero, etc.).

The poblano peppers are best when they are roasted and peeled - they have a sweet, smoky, earthy flavor that is just incredible. They add depth to these vegetarian empanadas.

And guys, what is an empanada without chimichurri sauce??? Learn how to make the easiest Argentinian Chimichurri Sauce EVER!

The full list of ingredients can be found in the recipe card at the bottom of the post.

Step By Step Instructions

Preheat the oven to 350F degrees. Combine all filling ingredients (except Velveeta and milk) in a bowl and mix well to combine. Add the Velveeta and milk to a small sauce pan and heat over medium heat.

Stir periodically until cheese is melted and a sauce forms. Stir the cheese sauce in with the filling ingredients. Set aside.

At this point, taste the filling and add any additional salt if desired. I may add ½ to 1 teaspoon of additional salt, but it depends on your preference.

Lay out the dough on a flat surface and use a cookie cutter to cut 4" round circles. Do the same with the second pie crust. Place the dough round on a parchment paper lined baking sheet.

Place 1-2 teaspoons (whatever will comfortable fit) of the filling in the middle of each dough round.

round of pie crust with bean mixture on top

Fold over into a moon shape, firmly sealing the edges. Use a fork to seal the edges.

Do this for all the remaining dough rounds. Brush each empanada with the egg wash. This is what will give them that nice golden brown color.

bean and cheese empanadas on a baking sheet before cooked

Bake the empanadas for 25-30 minutes, until they are nice and golden brown. Remove and let cool for 5-10 minutes. Serve with Homemade Chimichurri Sauce.

a plate of empanadas with sauce in a cup

Expert Tips

- If your dough doesn't seal at the edges, dampen it with water and then seal.

- Replace the Velveeta with cheddar or any other cheese if desired. Omit the milk if you substitute it.

- Use black beans in place of pinto beans, or even a mix of both.

- Substitute Anaheim chilies, jalapeno peppers or diced red bell peppers for the poblanos if desired. However, I think the flavor of the poblano is best in this recipe, personally.

- Taste the mixture before stuffing the empanadas and add additional salt if desired.

How Do I Freeze Empanadas?

These baked empanadas can be frozen in advance. Place the empanadas (before brushing them with the egg wash) on a parchment paper lined baking sheet and place in the freezer until solid. Transfer to a freezer bag and store for up to 3 months.

How do you cook frozen empanadas? To cook empanadas from frozen, brush with egg wash then bake at 375F degrees for about 30-40 minutes, until golden brown on the outside.

How to Roast Poblano Peppers

Heat a grill to medium high heat and place the peppers directly on the grill, stove top (gas stove only) or under the broiler. Roast until the skin in blistered, turning to blister all sides.

Remove and let cool. Peel the skin off and remove the seeds. The peppers can be roasted ahead of time and frozen. Just place in a freezer bag. Frozen roasted poblano peppers will last about 6 months in the freezer