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Vegan empanadas

26/03/2016 By Margarita 6 Comments

Tasty-Mediterraneo-vegan-empanadas-MajorcaThese empanadas are a typical Easter pie from Majorca Island locally known as “panades”.

I keep very fond memories of my childhood when we travelled to Majorca to visit the family for Easter holidays. My grandmother and my aunts would spend plenty of time in the kitchen preparing the “panades” and other traditional Easter dishes so that we could enjoy them all together during a big family feast.

The traditional Majorcan empanadas are usually made with meat and green peas. My vegan version of the Majorcan empanadas replaces the meat with cauliflower and red peppers, keeping the green peas of the original recipe as the main ingredient.

Tasty-Mediterraneo-Easter-empanadas
This recipe of vegan empanadas is full of goodness and loaded with vitamin C, vitamin A, folate, vitamin B-6, iron and fibre and contains phytochemicals and anti-inflammatory compounds. The dough contains whole-wheat flour what makes it even richer in fibre.

For Easter I like to prepare my “Spanish chickpea and spinach stew” as a first course, followed by these delicious Majorcan empanadas and a green salad as a second course, and my “Dark chocolate and orange zest tart” for dessert. What is your favourite Easter dish?
Tasty-Mediterraneo-empanadas-Majorque
I attempted my first recipe video as I thought that it could be useful to show you how to shape the empanadas. I am happy to share it with you, please let me know what you think and if you find it helpful!

If you try my tasty and healthy vegan empanadas recipe, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy and happy Easter!

Tasty-Mediterraneo-empanadas-Mallorca

5.0 from 2 reviews
Vegan empanadas
 
Print
Prep time
1 hour
Cook time
30 mins
Total time
1 hour 30 mins
 
Author: Margarita @ Tasty Mediterraneo
Cuisine: Mediterranean Diet
Serves: 8 empanadas
Ingredients
For the filling:
  • 1 tablespoon EVOO
  • 500g Organic Peas (ideally fresh, but if not available you can use frozen peas)
  • ¼ Cauliflower, cut in very small pieces
  • 1 Red pepper, diced
  • 2 Shallots, thinly diced
  • 1 Teaspoon smoked paprika (optional)
  • Salt
For the dough:
  • 175ml (¾ cup) Extra Virgin Olive Oil (EVOO)
  • 175ml (¾ cup) Warm water
  • 210g (1 ½ cup) Organic plain flour
  • 210g (1 ½ cup) Organic whole-wheat flour
Instructions
For the filling:
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. In a bowl add the peas, the cauliflower, the red pepper and the shallots, the tablespoon of EVOO, salt to taste and optionally the paprika. Mix it all well and reserve.
For the dough:
  1. Pour the warm water and the EVOO into a large bowl and add the plain and whole-wheat flours. With a silicon spatula mix well the flour with the liquid. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough. You may add a bit of extra flour if needed.
  2. To make the bases of the empanadas, take a piece of the dough of about 75g (2.6 ounces) and roll it between your palms until you get a rounded ball-shape. Make a total of 8 balls of this weight. Push with your thumbs in the middle of the ball and work the dough until it looks like a small dish with a thin bottom and thin walls. Repeat the same process with rest of the balls.
  3. To make the covers of the empanadas, take a piece of the dough of about 30g (1 ounce) and roll it between your palms until you get a rounded ball-shape. Make a total of 8 balls of this weight. Flatten out the dough giving it a rounded shape.
For the final preparation:
  1. Add 6 tablespoons of the vegetable mix inside the base of the empanada.
  2. Place the cover of the empanadas on top of the base and stick the edges together making sure you close them well so that they do not open. Shape the borders pinching them with your fingers. Use a fork to prick some holes on the cover to allow the steam to escape.
  3. Bake in the middle of the oven for about 30 min at 175 degrees C (350 degrees F) or until the empanadas are golden.
  4. Remove from the oven and enjoy them warm or cold.
3.5.3239

 

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Filed Under: Appetizers-Bites-Snacks, Breakfast, Brunch, Main Dish, Pies-Quiches, Tapas, Vegan Tagged With: 10 Ingredients or less, Appetizer, Dairy Free, Dinner, Lunch, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Richard

    03/01/2019 at 11:43 am

    Absolutely delicious Margarita, the whole family loved them. Thank you so much for sharing and best wishes for 2019!

    Reply
    • Margarita

      04/01/2019 at 12:28 pm

      Hi Richard, you are welcome! Happy healthy cooking and best wishes for 2019!

      Reply
  2. Gabriella

    15/11/2016 at 1:21 am

    I made these this weekend, minus the red peppers, and they turned out fantastic. I’m so pleased (and excited!) with how the dough came out that I’m going to use it to make a similar hand-pie my grandma makes with swiss chard. Thanks for the great recipe!!

    Reply
    • Margarita

      16/11/2016 at 11:30 pm

      Hi Gabriella,
      You are welcome! I’m very glad to know you enjoyed my recipe 🙂 And so happy to hear that you will use the dough to do your grandma’s pie 😀 Enjoy!

      Reply
  3. Claire

    20/04/2016 at 10:21 am

    I had never seen this kind of empanadas before but we loved the recipe! Super tasty!
    And your little video turned out pretty useful 😉 Thanks for sharing and keep them coming!

    Reply
    • Margarita

      20/04/2016 at 10:53 pm

      Hi Claire,
      You are welcome! I am glad to know you like them 🙂
      I’ll definitely keep them coming 😀

      Reply

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Bulgur is a complex carbohydrate thus having a satiating effect what helps to maintain a healthy weight in the context of a balanced diet.

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Enjoy & happy healthy cooking!❤️ •
 ________________🇪🇸Español______________ ¡Buenos días! Si habéis visto mis stories, estoy en Bilbao asistiendo al "Food Fashion Festival".
En junio me invitaron como Influencer clave de Alimentación y Salud de la Unión Europea a un evento en Bruselas llamado "Eating the Gap"
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New recipe on the blog! 
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Good morning!😊
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Having realistic expectations will increase your chances of maintaining a healthy lifestyle in the long-term.

When you want to change your lifestyle to a healthier lifestyle you shouldn’t think about how you feel hours, days or even weeks later, but how you’ll feel after months & years.

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Happy healthy cooking! ❤️ •
 ________________🇪🇸Español______________ ¡Hola!
Habéis probado la receta de mi familia libanesa de Muhammara?👉https://www.tastymediterraneo.com/es/muhammara/
😋

Llevar una alimentación sana tiene muchos beneficios, no solo para su salud física sino también para su salud psicológica. Siempre les digo a mis clientes de coaching cuando deciden comenzar un estilo de vida saludable siguiendo la dieta mediterránea, que deben tener expectativas realistas.

Tener expectativas realistas aumentará sus posibilidades de mantener un estilo de vida saludable a largo plazo.
Cuando uno cambia a un estilo de vida saludable, no debe pensar en cómo se sentirá horas, días o incluso semanas más tarde, sino en cómo se sentirá después de meses y de años.

Todos somos diferentes, y no hay una manera perfecta de comer que funcione para cada uno de nosotros. Es importante encontrar una manera de alimentarse y hacer ejercicio que se adapte a nuestras necesidades y gustos. Si estás a gusto, ¡será más fácil mantener esos hábitos saludables a largo plazo!
¡Feliz cocina saludable!❤

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Hi, I am Margarita Ribot, a qualified Nutrition & Health Coach passionate about healthy eating and cooking Mediterranean recipes. Thank you for stopping by Tasty Mediterraneo!
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