Always vegetarian, often vegan


Empanadas are filled pastries in the shape of a half-moon. They are widely eaten in South America, but are also very popular in Spain and Portugal. Empanadas may seem complicated to make because you have to make the dough first, then the filling and then fill and bake the rolled-out dough. This recipe for empanadas, stuffed dough appetisers, guides you step by step through making the dough, the filling and filling and baking these delicious appetisers. The dough is easy to make by mixing all the ingredients and kneading them briefly so that everything is well blended. While the dough rests, make the filling. Our empanadas are filled with vegetarian chicken and paprika but feel free to fill them with your favourite filling.

Empanadas with vegetarian chicken and bell pepper

Empanadas are filled pastries that are mainly eaten in South America. Here in Spain we see them regularly and we love them because you can fill them with whatever you have left in your fridge. This time we fill them with vegetarian chicken pieces and bell pepper.
Voorbereiding 30 minutes
Bereiding 25 minutes
Rising time for the dough 1 hour 30 minutes
Totale tijd 2 hours 25 minutes
Course: Appetizer, Side Dish
Cuisine: Colombia, Portugal, Spain
Keyword: empanadas, red bell pepper, vegeterian
Porties: 8


Empanada dough

  • 300 gr all-purpose-flour
  • 7 gr fresh yeast
  • 100 ml lukewarm water
  • 100 ml vegetable milk
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1 tsp olive oil

Empanada filling

  • 1 red onion
  • 1/2 red bell pepper
  • 100 gr vegetarian chicken
  • 1 tbsp Italian spices
  • 1 egg, beaten


Empanada dough

  • Dissolve the yeast in the lukewarm water with the sugar, stir and let it stand on the counter for 15 minutes. If the counter is cold, put the mixture on a wooden board. When a foam head appears on the yeast mixture, it is ready to use.
  • Mix all the ingredients for the dough together and knead to a smooth dough. We use our Kitchenaid for this, but by hand is also fine.
  • Now make a ball of the dough, cover with a tea towel and let it rise in a warm place until it has doubled in volume. This takes about 1.5 hours.

Empanada filling

  • Cut the onion, bell pepper and chicken pieces into small pieces and fry them for 5 minutes in a frying pan with a little olive oil. Season the filling with salt, pepper and the Italian herbs. Taste and season well.

Filling and baking

  • Preheat the oven to 180 degrees.
  • Then roll out the dough into a thin sheet and cut out circles. We used a small dough cutter, but from experience we know that a small soup cup or a glass with a thin rim can also be used for this.
  • Now cover each round with a spoonful of the filling, dampen the edges with water, fold the dough in half, and close the edge completely by kneading a nice edge with your fingers or with a fork.
  • Brush the empanadas with a beaten egg and bake them in the oven for 25 minutes. Let them cool for a while on a rack. Enjoy your dinner.
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