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Vegan Spiced Butternut Squash Empanadas

Delicious little pies that can be made ahead for parties and entertaining. These empanadas have a subtle spicing and are easy to make.
Prep Time42 mins
Cook Time20 mins
Course: Canape, Dinner, lunch, Snack
Cuisine: South American, Spain, Vegan
Keyword: empanada, pie, vegan, vegan canape, vegan empanada, vegan food, vegan party food, vegan snack
Servings: 14 pieces
Calories: 172kcal
Author: Louise-Claire Cayzer

Ingredients

Empanada Dough

  • 300 g plain flour (2 cups)
  • 100 g neutral coconut oil (½ cup) or vegan butter substitute
  • 1 tsp baking powder
  • 150 ml plant milk (½ cup + a tablespoon more) oat or soy is best
  • 1 tsp salt

For the Filling

  • 1 medium butternut squash
  • 2 romano peppers or one large red pepper
  • 1 whole bulb of garlic
  • 2-3 tsp harissa more if you like extra spicy
  • 50 g pine nuts (⅓ cup) optional but yummy!
  • 3-4 Tbsp olive oil
  • Salt to taste

For the glaze (optional but prettier!)

  • 2-3 tsp olive oil
  • 2-3 Tbsp plant milk

Instructions

For the filling

  • Peel & chop the butternut squash into 2cm cubes
  • Cut the pepper into roughly 2cm squares
  • Break up the garlic bulb into individual cloves (but don't peel them!)
  • Toss all the filling ingredients in a roasting dish and mix the oil & harissa through to coat. Add salt to taste.
  • Roast in a moderate oven (Gas Mark 6/ 200c) for around half an hour- until the squash is cooked and slightly caramelised on the edges.
  • Remove from the oven & let to cool a bit.
  • Squish out the soft garlic from their papery shells, and mix it back in with the rest of the filling, squashing it all up together a bit, ready to fill the empanadas. Add the pine nuts here if using.

For the pastry

  • Melt the coconut oil and mix together with the plant milk ( you want it to be slightly warm)
  • Mix the baking powder & salt in with the flour.
  • Slowly add the oil to the flour and mix together to form a soft ball of dough.
  • Knead it together very very lightly (so it's just coming together) then put in the fridge to cool.
  • NB: leave in the fridge for around half an hour. If you leave it for longer it will be hard to work with. If that happens, leave it for 10-15 mins until it warms up a bit!
  • Roll out the dough on a floured surface and cut into circles with a large cookie cutter or glass. I used a cutter that's around 12cm diameter, which makes quite a small pastry. Make them larger if you like!
  • In your hand pick up a pastry and add in around a Tablespoon of filling.
  • Fold the pastry in half and pinch together the edges
  • Lay out on a tray lined with baking paper & using a fork, seal the edges.
  • Repeat with all the other pastry. Depending on the size of the pastry circle you will end up with between 12 -14 pastries. (Or you COULD make just a few huge ones! Up to you!)
  • Brush with the oil & milk mixture for a pretty glossy finish
  • Bake in a preaheated oven at 200c / Gas Mark 6 for around 20 mins until golden & crispy.
  • Leave to cool a little before munching and sharing.

Nutrition

Calories: 172kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 220mg | Potassium: 277mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6258IU | Vitamin C: 33mg | Calcium: 68mg | Iron: 2mg