Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Crispy Vegan Lentil Empanadas are the ultimate cozy appetizer for holiday gatherings or game nights. After making these many times, I’ve discovered the trick to perfectly crispy pastry and a hearty, flavorful filling. If you love recipes like this, you’ll also enjoy Easy Sushi Bake and Slow Cooker Chicken and Gravy.
Why This Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri Is Pure Comfort
- Crispy, golden pastry with a soft, flaky interior
- Hearty, protein-packed lentil and vegetable filling
- Zesty, herbaceous chimichurri sauce for dipping
- Easy to make ahead and freeze for later
What You'll Need for Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Lentils
- Onion
- Carrot
- Garlic
- Tomato paste
- Vegan pastry
- Olive oil
- Cumin
- Paprika
- Smoked paprika
- Salt
- Black pepper
- Red wine vinegar
- Agave syrup
- Optional: Chimichurri sauce
- Optional: Vegan parmesan
- Optional: Fresh parsley
đź“ť Ingredient Notes
- Lentils: Green or brown lentils work best for this recipe.
- Vegan pastry: Use store-bought or make your own with your favorite recipe.
đź›’ Tools & Equipment I Recommend
- Food processor — Saves time and effort in chopping vegetables and mixing the filling. → See on Amazon
- Rolling pin — Ensures even thickness for the pastry, resulting in perfectly baked empanadas. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- Prepare the filling: Sauté onions, carrots, and garlic. Add lentils, spices, and tomato paste. Cook until lentils are tender. Stir in red wine vinegar and agave syrup.
- Prepare the pastry: Thaw vegan pastry according to package instructions. Roll out to 1/8-inch thickness. Cut into 4-inch circles.
- Assemble the empanadas: Place a spoonful of filling in the center of each pastry circle. Brush edges with water, fold over, and seal with a fork. Prick the top with a fork for ventilation.
- Bake the empanadas: Preheat oven to 400°F (200°C). Brush empanadas with olive oil, sprinkle with salt, and bake for 20-25 minutes or until golden brown.
- Prepare the chimichurri: Blend parsley, cilantro, garlic, red wine vinegar, agave syrup, and olive oil until smooth. Season with salt and pepper.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
- : Use a food processor to chop the vegetables quickly and evenly.
- Common mistake and fix: If your pastry is too thick, it won't cook evenly. Roll it out to 1/8-inch thickness to ensure perfectly baked empanadas.
- : For a shortcut, use store-bought vegan pastry. It's just as delicious and saves time.
- : Make these empanadas ahead of time and freeze them. Reheat in the oven at 350°F (180°C) for 15-20 minutes.
Storing & Reheating Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Short-Term Storage
Store in an airtight container in the fridge. Store leftover empanadas in an airtight container in the fridge for up to 5 days. Make-ahead tip: The filling can be made up to 3 days ahead and stored in the fridge. Assemble and bake the empanadas just before serving.
Freezing Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat empanadas in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat empanadas in the microwave for 1-2 minutes, but be careful as the filling may be hotter than the pastry.
Recipe Notes
- Chef tip: For a spicier filling, add a diced jalapeño or a pinch of cayenne pepper.
- Best substitution: If you can't find lentils, you can use cooked chickpeas or black beans instead.
- Make-ahead: These empanadas are perfect for making ahead and freezing. See storage notes for details.
- Scaling: This recipe makes about 12 empanadas. To make more or less, adjust the ingredients accordingly.
- Troubleshooting: If your pastry is cracking when you fold it, it may be too dry. Add a little water and let it rest for a few minutes before trying again.
Want to level up this recipe?
Pastry brush — Ensures even distribution of oil for perfectly golden empanadas. → Check price on Amazon
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Ingredients
Main Ingredients
- Lentils
- Onion
- Carrot
- Garlic
- Tomato paste
- Vegan pastry
- Olive oil
Seasonings
- Cumin
- Paprika
- Smoked paprika
- Salt
- Black pepper
- Red wine vinegar
- Agave syrup
Optional Toppings
- Chimichurri sauce
- Vegan parmesan
- Fresh parsley
Instructions
- Prepare the filling: Sauté onions, carrots, and garlic. Add lentils, spices, and tomato paste. Cook until lentils are tender. Stir in red wine vinegar and agave syrup.
- Prepare the pastry: Thaw vegan pastry according to package instructions. Roll out to 1/8-inch thickness. Cut into 4-inch circles.
- Assemble the empanadas: Place a spoonful of filling in the center of each pastry circle. Brush edges with water, fold over, and seal with a fork. Prick the top with a fork for ventilation.
- Bake the empanadas: Preheat oven to 400°F (200°C). Brush empanadas with olive oil, sprinkle with salt, and bake for 20-25 minutes or until golden brown.
- Prepare the chimichurri: Blend parsley, cilantro, garlic, red wine vinegar, agave syrup, and olive oil until smooth. Season with salt and pepper.
Notes
- Chef tip: For a spicier filling, add a diced jalapeño or a pinch of cayenne pepper.
- Best substitution: If you can't find lentils, you can use cooked chickpeas or black beans instead.
- Make-ahead: These empanadas are perfect for making ahead and freezing. See storage notes for details.
- Scaling: This recipe makes about 12 empanadas. To make more or less, adjust the ingredients accordingly.
- Troubleshooting: If your pastry is cracking when you fold it, it may be too dry. Add a little water and let it rest for a few minutes before trying again.
Storage
- Fridge: Store leftover empanadas in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
- Oven reheat: Reheat empanadas in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat empanadas in the microwave for 1-2 minutes, but be careful as the filling may be hotter than the pastry.
- Make ahead: The filling can be made up to 3 days ahead and stored in the fridge. Assemble and bake the empanadas just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 9g
- Fat: 10g
- Carbs: 25g
- Fiber: 5g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri FAQs
Yes, the filling can be made up to 3 days ahead and stored in the fridge until ready to use.
If your empanadas are dry, it's likely that the pastry was too thick or baked for too long. Roll out the pastry to 1/8-inch thickness and keep an eye on them in the oven.
Yes, you can make these empanadas in the air fryer. Cook at 375°F (190°C) for 10-12 minutes or until golden brown.
The best way to reheat leftover empanadas is in the oven at 350°F (180°C) for 15-20 minutes. This ensures the pastry stays crispy.
Yes, these Crispy Vegan Lentil Empanadas are perfect for holiday gatherings. They can be made ahead of time and served at room temperature or warmed.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Lentil Empanadas with Veggie Filling & Chimichurri and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
