Crispy Vegan Lentil Empanadas with Chimichurri
Crispy Vegan Lentil Empanadas are the perfect cozy, hearty appetizer. After making these many times, I’ve discovered the trick to the flakiest pastry and the most flavorful filling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Dump & Bake Teriyaki Tofu Rice Casserole and Easy Coconut Chicken Rice Bowl Recipe.
Why This Crispy Vegan Lentil Empanadas with Chimichurri Is Pure Comfort
- Crispy, flaky pastry
- Hearty, flavorful filling
- Fresh, zesty chimichurri
- Better than takeout
What You'll Need for Crispy Vegan Lentil Empanadas with Chimichurri
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Lentils
- Empanada dough
- Onion
- Garlic
- Cumin
- Chili powder
- Cumin
- Chili powder
- Oregano
- Smoked paprika
- Salt
- Pepper
- Optional: Chimichurri
- Optional: Vegan sour cream
- Optional: Chopped cilantro
📝 Ingredient Notes
- Lentils: You can use canned or dried lentils for this recipe.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping and mixing ingredients. → See on Amazon
- Rolling pin — Ensures even thickness for the empanada dough. → See on Amazon
How to Make Crispy Vegan Lentil Empanadas with Chimichurri
- Prepare lentil filling: Cook lentils according to package instructions. Sauté onion, garlic, and spices. Combine with cooked lentils and set aside.
- Prepare empanada dough: Mix flour, salt, and water. Knead until smooth. Let rest for 30 minutes.
- Assemble empanadas: Roll out dough, cut into circles, fill with lentil mixture, fold, and crimp edges.
- Bake empanadas: Preheat oven to 375°F (190°C). Place empanadas on a baking sheet, brush with oil, and bake for 20-25 minutes or until golden brown.
- Prepare chimichurri: Blend parsley, cilantro, garlic, vinegar, and spices. Drizzle over empanadas before serving.
Cook's Tips for Perfect Crispy Vegan Lentil Empanadas with Chimichurri
- Common mistake and fix: Overfilling empanadas can cause them to burst in the oven. To prevent this, use a small cookie scoop to portion the filling.
- Pro tip: For a crispier crust, brush the empanadas with aquafaba (chickpea brine) instead of oil.
- Pro tip: Make the lentil filling ahead of time and store in the fridge for up to 3 days.
Storing & Reheating Crispy Vegan Lentil Empanadas with Chimichurri
Short-Term Storage
Store in an airtight container in the fridge. Store leftover empanadas in the fridge for up to 5 days. Make-ahead tip: The lentil filling can be made up to 3 days ahead. The dough can be made up to 1 day ahead.
Freezing Crispy Vegan Lentil Empanadas with Chimichurri
Freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat empanadas in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat empanadas in the microwave for 30-45 seconds or until heated through. This may make them soggy, so the oven method is recommended.
Recipe Notes
- Chef tip: For a spicier filling, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onion and garlic.
- Best substitution: If you don't have cumin or chili powder, you can use a store-bought taco seasoning mix instead.
- Make-ahead: The lentil filling and dough can be made ahead of time. Assemble the empanadas the day you plan to serve them.
- Scaling: This recipe makes about 12 empanadas. To make more or less, adjust the ingredients accordingly.
- Troubleshooting: If your empanada dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
Want to level up this recipe?
High-quality rolling pin — Ensures even thickness for the empanada dough, resulting in perfectly cooked, evenly crispy empanadas. → Check price on Amazon
Crispy Vegan Lentil Empanadas with Chimichurri
Ingredients
Main Ingredients
- Lentils
- Empanada dough
- Onion
- Garlic
- Cumin
- Chili powder
Seasonings
- Cumin
- Chili powder
- Oregano
- Smoked paprika
- Salt
- Pepper
Optional Toppings
- Chimichurri
- Vegan sour cream
- Chopped cilantro
Instructions
- Prepare lentil filling: Cook lentils according to package instructions. Sauté onion, garlic, and spices. Combine with cooked lentils and set aside.
- Prepare empanada dough: Mix flour, salt, and water. Knead until smooth. Let rest for 30 minutes.
- Assemble empanadas: Roll out dough, cut into circles, fill with lentil mixture, fold, and crimp edges.
- Bake empanadas: Preheat oven to 375°F (190°C). Place empanadas on a baking sheet, brush with oil, and bake for 20-25 minutes or until golden brown.
- Prepare chimichurri: Blend parsley, cilantro, garlic, vinegar, and spices. Drizzle over empanadas before serving.
Notes
- Chef tip: For a spicier filling, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onion and garlic.
- Best substitution: If you don't have cumin or chili powder, you can use a store-bought taco seasoning mix instead.
- Make-ahead: The lentil filling and dough can be made ahead of time. Assemble the empanadas the day you plan to serve them.
- Scaling: This recipe makes about 12 empanadas. To make more or less, adjust the ingredients accordingly.
- Troubleshooting: If your empanada dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
Storage
- Fridge: Store leftover empanadas 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 baking time.
- Oven reheat: Reheat empanadas in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat empanadas in the microwave for 30-45 seconds or until heated through. This may make them soggy, so the oven method is recommended.
- Make ahead: The lentil filling can be made up to 3 days ahead. The dough can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 10g
- Fat: 10g
- Carbs: 38g
- Fiber: 7g
- 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 Chimichurri FAQs
Yes, you can make the lentil filling and dough ahead of time. Assemble the empanadas the day you plan to serve them.
Overfilling empanadas can cause them to burst in the oven. Use a small cookie scoop to portion the filling to prevent this.
Yes, you can freeze uncooked empanadas for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
For a crispier crust, brush the empanadas with aquafaba (chickpea brine) instead of oil.
Reheat empanadas in the oven at 350°F (175°C) for 10-15 minutes or until heated through. The microwave can make them soggy.
A Warm Final Note
I can’t wait for you to try Crispy Vegan Lentil Empanadas with 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!
