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    Home » Snacks & Appetizers

    Vegan Empanadas

    Published: Feb 19, 2021 · Updated: Feb 1, 2022 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe

    Learn how to make a vegan empanadas recipe with corn dough by following this step-by-step guide! They're crispy on the outside and full of all your favorite fillings.

    Time to get your empanada on!

    Easy Empanadas Recipe Made With Corn Dough
    What's not to love about these crispy hand pies?
    Table of Contents
    • 📖 About
    • 🍲 Key ingredients
    • 🔪 Instructions
    • 🌡️ Storage
    • 💭 Tips & variations
    • 🍴 Tasting notes
    • 📋 Recipe
    • ♻️ Similar recipes
    • 💬 FAQ

    📖 About

    If you've always wanted to make corn empanadas, today is your lucky day! Seriously though, they're extremely straightforward to make and taste delicious (that's our kind of recipe).

    Make these crispy, golden-brown snacks for your next family gathering since they're super customizable to meet any taste preferences — even the pickiest eaters.

    All you need is masa harina, water, salt, and some fillings.

    For this vegan empanadas recipe, we used refried beans, jackfruit carnitas, and vegan queso fresco as fillings. Then, we slathered salsa roja on top.

    We can't recommend this combo enough.

    What are empanadas?

    An empanada is essentially a savoury or sweet turnover (fried or baked).

    Empanada comes from the Spanish word empanar, and loosely translates to "wrapped in bread," so you can definitely see the appeal in these babies.

    Visit any Spanish-speaking country in the world and you will find some variation of empanadas. They all differ in size, filling, shape, dough, and cooking method.

    The most popular dough to make empanadas with is wheat flour, but there are many other options like corn masa (as in this recipe), plantains, potatoes, yuca, sweet potatoes, and more.

    You can also find sweet empanada dough made with almond flour, chocolate, and various herbs and spices (drool).

    As you can see, there is an infinite amount of options.

    History

    Empanadas are thought to have originated in Galicia, Spain (dating all the way back to the 1500s). They were prepared similarly to a modern-day pie, then served in pieces.

    Back then, they were filled with seafood, pork, various herbs, and spices. But, as Spanish colonists settled into Latin-America and the Philippines, the empanada as we know it was born.

    Fast forward to today — empanadas have become smaller, the dough has changed, and many variations have arisen (more delicious options to choose from).

    Serving

    Although tasty cold, we recommend eating this crispy snack right away. Corn empanadas go incredibly well with avocado cream sauce or vegan Mexican crema.

    If you want to add a little zest, whip up a batch of tangy salsa verde or spicy pico de gallo.

    Regardless of what you choose, these will taste delicious! Plus, they are 100% vegan and gluten-free.

    Enjoy them...while they last.

    Refried Beans, Corn Flour, Salt, and Queso Fresco
    Empanadas are super easy to make

    🍲 Key ingredients

    For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

    Masa harina

    Masa harina is made from ground nixtamalized corn. In other words, corn is ground up and soaked in an alkaline solution (usually lime water).

    Because of this process, masa has a higher concentration of niacin and calcium, making it easier to digest. This also makes it more pliable and easier to form into empanadas.

    White corn masa is usually the easiest to find, but there are yellow and blue varieties as well (all are very similar).

    Note: masa harina is not the same as cornmeal or cornflour, so it can not be substituted.

    Taste

    Masa has a nutty flavor with a mineral-like undertone thanks to the lime-water bath. Once cooked, masa takes on a soft, doughy texture with a sweet corn flavor (perfect for an empanada recipe).

    Health

    The benefit of corn empanadas over wheat is that masa harina doesn't contain gluten. This makes it an ideal choice for those with gluten intolerances or celiac disease. Masa also contains higher levels of iron, magnesium, and calcium than wheat flour.

    For more information, check out our detailed guide on masa harina.

    Maseca Bag
    This is the brand we use

    Where to buy 

    Masa is relatively easy to find in most grocery stores around the world. But you're almost guaranteed to find it in the Latin-American or Mexican aisles of supermarkets.

    Maseca is the most widely available brand, but there are other more natural brands you can purchase online too.

    Filling

    The fun is in the filling! If you can't think of any, here are some of our favorites:

    • Refried beans and jackfruit carnitas
    • Mushroom and onions
    • Textured vegan protein with al pastor marinade
    • Sweet potatoes and cheese
    • Rice and Black beans
    • Sautéed vegetables
    • Queso fresco and pickled jalapeños

    Sauces

    Because Mexican food is centered around sauce, you'd better be using at least one to dip your empanadas in. Here are a few options to get you started:

    • Salsa verde
    • Avocado cream sauce
    • Salsa roja
    • Valentina hot sauce
    • Pico de gallo
    • Mexican crema
    • Cilantro
    • Jalapeño cheese sauce
    Masa and Water in a Bowl
    Mix the dough together and knead

    🔪 Instructions

    If you have questions about this vegan empanadas recipe, don't forget to check out our FAQ section at the bottom of this post.

    Dough

    Step 1: add the masa harina and salt to a mixing bowl and combine. Then, add in about 1 ½ cups of very warm water and mix together using your hands.

    Step 2: begin kneading the dough to form a ball that's moist enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes.

    Masa Dough Balls
    Divide the dough into smaller pieces and roll

    Note: if the dough appears too crumbly, add a tablespoon of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in more masa harina.

    Press

    Step 3: start breaking off pieces of the dough to form small balls. Roll each piece of dough in between your palms until smooth (you should get about 14-16 empanadas out of this recipe).

    Note: store the extra dough under a tea towel to prevent drying out and only roll a few balls at a time.

    Step 4: cut a zip lock bag into 2 pieces (one for each side of the dough) big enough to fit the empanada dough once flattened.

    Tortilla in a Press
    Press your dough to flatten it

    Step 5a: if you have a tortilla press, open it and place a ball of dough in the center on one of the plastic pieces. Place the other piece on top and close the press down to flatten the dough.

    Step 5b: if you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Flatten the dough with the bottom of a baking dish or plate.

    Tortilla on a Piece of Plastic With Fillings
    Add your fillings to the middle

    Fillings

    Step 6: grab out your fillings (refried beans, jackfruit carnitas, vegan queso fresco, or any cooked vegetables of your choosing). Then, heat 2-3 cups of vegetable oil (enough to fully submerge the empanadas) to 350-375°F in a deep pot or fryer.

    Step 7: time to assemble. Remove the top plastic piece and scoop a spoonful of fillings onto the center of the dough (make sure you leave enough room to seal the edges).

    Hands Folding Corn Dough in Plastic Wrap
    Fold the stuffed dough while it's still in the plastic wrap

    Step 8: keeping the dough on the bottom piece of plastic, fold it over to form a half-moon shape. Pinch the edges together, making sure there is a good seal (press the edges down with a fork to help).

    Fork Pressing Down Empanada With a Fork
    Press down on the edges with a fork

    Step 9: if you want an even edge, press around the pinched half of the empanada with a bowl similar in size or cut along the edge with a knife. Set the empanada carefully on a tray with plastic wrap over top to keep the moisture locked in.

    Cooking

    Step 10: once you have made a few empanadas, carefully add 1-2 into the pot of hot oil. Deep fry until golden brown, about 2-4 minutes. Continue forming the rest of the empanadas while you wait for the previous batch to fry.

    Uncooked Empanada in a Hand
    Now it's ready to fry!

    Note: it's ideal to use a thermometer when working with oil. If you don't have one, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats to the top, then you should be good to go.

    Step 11: serve your corn empanadas while warm with sauces of your choosing (salsa roja, salsa verde, Mexican crema, etc). Enjoy!

    🌡️ Storage

    Keep these vegetarian empanadas around for a quick snack throughout the day to combat general hangry-ness.

    Fridge

    Once cooked, the empanadas will store in your fridge for up to 4-5 days. Make sure to keep them in an airtight container for optimal freshness.

    Freezer

    If you're not going to finish your empanadas in under a week, they store nicely in the freezer.

    Make sure to let them cool at room temperature, then wrap each one individually and store in a freezer-safe bag or container for up to 3 months.

    Reheat

    You can re-deep fry your empanadas for around 1-2 minutes at 325 degrees F, or until crispy.

    You can also pop a few in your oven for 15-20 minutes at 300 degrees F, or until warm. Bake the empanadas on either a baking sheet or wrapped in aluminum foil.

    For a quick reheat, microwave your empanadas in 30-40 second bursts until warmed all the way through. Just remember, microwaving will alter both the taste and texture.

    Make ahead

    If you want to split your time up, prep the filling 2-3 days in advance and store it in your fridge.

    Because corn masa can dry out easily and cause cracks in the dough, we don't recommend making the whole recipe ahead of time.

    Easy Empanadas Recipe With Corn Dough
    Ready to dig in?

    💭 Tips & variations

    There's a lot of mistakes we've made in past empanada recipes. But if you learn from the things we've done wrong, you're in for a perfect batch of corn empanadas.

    • Use a plastic bag. It's way easier to fold the empanada without it sticking or cracking when you use a Ziploc bag (or something similar).
    • Don't overfill the empanada. In order to get a proper seal, it's essential that you start with less filling than you think you'll need.
    • Avoid overly juicy or runny fillings. This will make the dough soggy and will affect your seal.
    • Double-check your seal. You don't want the fillings to float around in the oil, so make sure the edges properly seal.
    • Fry right after folding. If you let them sit out too long, the empanadas start to crack. It's best to make and fry them in batches of 2-3.
    • Add moisture to the dough. If the empanada dough is getting dry, add a bit more water before flattening.
    • Use a thermometer. If you fry often, it's worth investing in a deep-fryer or at least a thermometer. The optimal frying temperature is 325-375 degrees F.
    • Use cheap oil for frying. It's always nice to save a bit of money. Use vegetable oil (which has a high smoke point) or something similar. Don't forget to save your frying oil for next time.

    🍴 Tasting notes

    We love how easy this empanadas recipe is, and we know you will too. It's:

    • Crispy
    • Hearty
    • Sweet
    • Filling
    • Authentic

    If you try these vegan empanadas, please rate them and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

    📋 Recipe

    Empanadas Made With Corn Flour

    Empanadas with Corn Dough

    $0.27 recipe | $0.02 serving
    Mitch and Justine
    This step-by-step empanadas recipe will teach you everything you need to know about creating crispy corn dough empanadas fried to perfection. Choose your favorite fillings like pulled jackfruit, refried beans, queso fresco, and more!
    5 from 2 votes
    Prevents your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Appetizer, Snack
    Cuisine Gluten-Free, Mexican, Vegan
    Servings 16 servings
    Calories 52 kcal

    Equipment

    • Tortilla press or rolling pin
    • Deep-fryer or large pot
    • Deep-fry or candy thermometer
    • Small bowl

    Ingredients
     

    US Customary - Metric

    Dough

    • 2 cups masa harina ($0.25 )
    • 1 ½ - 2 cups very warm water ($0.01)
    • ¼ teaspoon salt ($0.01)

    Fillings (2 cups total)

    • Refried beans
    • Jackfruit carnitas
    • Pickled jalapeños
    • Queso fresco
    • TVP
    • Blacks beans

    Instructions
     

    Dough

    • Add the masa harina and salt to a mixing bowl and combine. Then, add in approximately 1 ½ cups of warm water to start with and mix together using your hands.
    • Begin kneading the dough to form a ball that's moist enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes (like you would when kneading bread dough).
    • If the dough appears too crumbly, add a tablespoon of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in a little more masa harina.

    Press

    • Next, start breaking off pieces of the dough to form small balls. Roll each piece of dough in between your palms until smooth. You should get about 14-16 empanadas out of this recipe. Only roll 2-3 balls at a time, and store the extra dough under a tea towel to prevent drying out.
    • If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press (one for each side of the dough).
    • Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.
    • If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish or plate to flatten.

    Fillings

    • Grab out your fillings: refried beans, jackfruit carnitas, vegan queso fresco, etc. In the meantime, heat 2-3 cups of vegetable oil (enough to fully submerge the empanadas) to 350-375°F in a deep pot or fryer.
    • Once the dough is flattened, remove the top plastic piece and add a spoonful of fillings into the middle, making sure to leave room for sealing the edges.
    • Keeping the dough on the bottom piece of plastic, fold it over to form a half-moon shape. Pinch the edges together, making sure there is a good seal (you can press the edges down with a fork over top of the plastic to help with this).
    • Remove the empanada from the plastic. If you want an even edge, press around the pinched half of the empanada with a bowl similar in size. You can also cut along the edge with a knife. Set the empanada aside on a tray with plastic wrap over top to keep the moisture in.

    Cooking

    • Once you have made a few empanadas, carefully add 1-3 into the pot of hot oil. Deep fry until golden brown, about 2-4 minutes. Continue forming the rest of the empanadas while you wait for the previous batch to fry.
    • Note: it's ideal to use a thermometer when working with oil. If you don't have one, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats to the top, then you should be good to go.
    • Serve your empanadas while warm with sauces like salsa roja, salsa verde, Mexican crema, etc. Enjoy!

    Video

    Notes

    • Calories only include the empanada dough since the fillings you choose will alter the numbers.
    • It's best to prepare your fillings beforehand to save time. 
    • Optional ingredients are not reflected in the price or calories of our recipes.
    • We calculate nutritional information for our recipes with Cronometer.
    • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
    • All prices are in USD.

    Nutrition

    Serving: 1serving | Calories: 52kcal | Carbohydrates: 10.9g | Protein: 1.3g | Fat: 0.6g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 37mg | Potassium: 37.5mg | Fiber: 0.9g | Sugar: 0g | Vitamin A: 30.5IU | Calcium: 19.4mg | Iron: 1.1mg
    Don't miss another recipe!Subscribe to our newsletter!

    ♻️ Similar recipes

    For more authentic Mexican recipes, check out our:

    • Tamales to finally make this famous snack following our easy step-by-step guide.
    • Jackfruit carnitas for a melt-in-your-mouth meal with traditional flavors.
    • Sopes for finger food that's crispy on the outside, soft in the middle, and loaded with Mexican toppings.
    • Crispy black bean tacos if you're looking for a quick and easy weeknight recipe.
    • Tacos al pastor for a meat-free take on a traditional meal you'll absolutely love.
    • Sweet potato and black bean quesadillas to try a corn-based recipe bursting with flavors.

    💬 FAQ

    Can I bake these empanadas instead?

    You should deep-fry corn empanadas since they work better this way. If you bake them, there's a good chance they'll dry out and crack.

    Why are my empanadas cracking?

    If your empanadas are cracking, it's because the dough is drying out. Try making 2-3 at a time.

    Why did my filling fall out?

    If your filling falls out while frying, it's because the empanada wasn't properly sealed. Follow the tips in our recipe to prevent this from happening again.

    Can these be made with flour instead of corn?

    Empanadas can be made with flour, but it's not as simple as swapping out the masa. We're working on a recipe using wheat flour, so stay tuned!

    Are these gluten-free?

    Yes! Corn masa is gluten-free. Just make sure the filling is also gluten-free.

    Can I make these on the stove-top?

    You can shallow-fry these, but it's best if you deep-fry them. If you're looking for a stove-top version, check out our quesadillas.

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    Mitch & Justine

    Hey, we're Mitch & Justine! We've been vegan for over 8 years, and we love to share plant-based recipes from around the world! Everything you'll find here is simple, affordable, and delicious. Learn more →

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