Warm, flaky vegan empanadas filled with a juicy, savory mushroom mixture are easier to make than you think. These handheld pies are perfect for potlucks, packed lunches, savory breakfasts, or a satisfying snack. The dough bakes up tender and flaky, while a food-processor‑minced blend of mushrooms and toasted walnuts creates a meaty, umami-rich filling. For a fast finish, an air fryer crisps them to golden perfection in about 10–15 minutes.
Empanadas have been a favorite comfort food for many cultures. During a summer study abroad in Costa Rica, stopping at the local panadería for a warm baked empanada became an afternoon ritual. Now, with a few tweaks, I make vegan versions that deliver the same flaky crust and deeply satisfying filling—without meat—thanks to mushrooms and walnuts.
What are empanadas
An empanada is a hand pie or turnover filled with savory or sweet fillings, sealed and baked or fried. Their origins trace back to Spain and spread throughout Latin America, where regional variations emerged with different doughs, spices, and fillings. Some empanada doughs are light and croissant-like; others are more like a flaky pie crust. Empanadas are cousins to Jamaican patties, Indian samosas, and East African sambusas.
Why we love vegan empanadas
- Rich, savory flavor that satisfies like a comfort-food favorite
- Flaky homemade crust that’s easy to make
- Meaty, minced mushroom filling seasoned with onion, garlic, rosemary, and thyme
- Toasted minced walnuts add texture and a nutty richness
- Kid-friendly: a great way to get picky eaters to try mushrooms
- Fun to make with kids — rolling and filling is simple and hands-on
- Great for meal prep and freezer-friendly
- Flexible cooking methods: air fryer or oven
Star ingredients
Mushrooms: Use accessible varieties like cremini or white button mushrooms combined with portobello for juiciness and depth. Portobellos release more moisture, which keeps the filling succulent and gives a meat-like texture. Mushrooms bring natural umami and make a great meat alternative.
Walnuts: Toasted and minced walnuts add a satisfying chew and nutty flavor that enhances the “meaty” texture. They also contribute plant-based protein, healthy fats, and a pleasant crunch when minced to about the size of a sunflower seed.
How to make them
Each step is straightforward, and the results are well worth the effort.
Make the dough
If you’re making dough from scratch (recommended for the best flaky results), combine all-purpose flour, a pinch of sugar and salt, and cold vegan butter. Cut the butter into the flour until the mixture resembles coarse crumbs, then add ice-cold water a little at a time until the dough comes together. Form into two tight balls, flatten into disks, wrap, and refrigerate for at least an hour. You can also use store-bought vegan pie crust or puff pastry if you prefer.
Mushroom filling
Mincing the mushrooms is the key to a great filling. Use a food processor in batches to get evenly minced pieces about the size of a sunflower seed—avoid overprocessing into mush. Use the processor for the onions and garlic too to save time.
Cook the filling
Sauté onions and garlic in oil over medium-high heat until they soften and begin to brown. Add the minced mushrooms and cook 15–20 minutes, allowing most of the released liquid to evaporate while keeping a thin layer of moisture so the filling remains juicy. Stir in minced toasted walnuts, fresh rosemary, dried thyme, tamari or soy sauce, balsamic vinegar, and black pepper. Taste and add salt as needed. Let the mixture cool before filling the dough.
Fill and shape the empanadas
Remove one dough disk from the fridge for a few minutes, then roll on a floured surface until about 1/6″–1/8″ thick (aim for roughly 6″ rounds). Cut rounds with a cookie cutter, place 1½–2 tablespoons of filling in the center, fold over, and seal the edge by pressing with a fork. Work quickly so the dough stays cold for flakiness.
Air fry the empanadas
Preheat the air fryer to 350°F. Arrange empanadas in a single layer with at least ½” space between them. For a golden sheen, whisk 1/4 cup soy milk with 2 tsp maple syrup and brush the tops before cooking. Air fry for 10 minutes, flip, and cook 2–5 more minutes until golden and flaky. Keep cooked empanadas warm in a 200°F oven while finishing the rest.
Make a simple red pepper aioli
Blend vegan mayo, jarred roasted red bell pepper (drained), garlic, lemon juice or red wine vinegar, chopped dill, a touch of sugar (optional), and salt until smooth. This creamy aioli is the perfect dipping sauce for the empanadas.
Tips for success
- Keep the minced mushrooms about the size of a sunflower seed; too finely chopped yields a mushy texture.
- Leave a thin layer of liquid in the pan when cooking mushrooms so the filling stays juicy.
- Work in batches: you’ll likely need to air fry several batches, so fill the next batch while the first cooks.
- Seal edges well with a fork to prevent leaks during cooking.
Can I use store-bought dough?
Yes. Vegan pie crust, puff pastry, or pizza dough can be used if you prefer convenience. Puff pastry gives a flakier, layered finish, while pizza dough yields a softer, breadier crust. Follow package thawing instructions and air-fry or bake as directed.
How to store, freeze, and reheat
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. To freeze, cool cooked empanadas completely, freeze them in a single layer on a sheet, then transfer to a freezer-safe container for up to 2 months. Reheat in an air fryer at 350°F: 5–7 minutes for refrigerated empanadas, or about 15 minutes for frozen, until heated through and crispy.
Try these similar recipes
Plantain empanadas, air-fryer green beans, and mushroom “crab” cakes are great pairings and other favorites to explore alongside these empanadas.
Flaky Vegan Empanadas
Jenné Claiborne
Equipment
- Food processor
Ingredients
Vegan Empanadas
- 1½ lb cremini or white mushrooms, minced
- 2 large portobello mushrooms, minced
- 2 tbsp extra virgin olive oil or avocado oil
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- 2 tsp dried thyme
- 1 cup toasted walnuts, minced
- 2 tbsp tamari or soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp freshly cracked black pepper
- Salt, to taste
- 1/4 cup soy milk
- 1 tbsp maple syrup
- Oil spray
Vegan Red Pepper Aioli
- 1/2 cup vegan mayo
- 1 large roasted red bell pepper, drained
- 1/4 cup chopped fresh dill
- 1 tbsp red wine vinegar
- 1 tsp cane sugar (optional)
- 1 tsp freshly ground black pepper
Instructions
- Make the pie crust (see dough recipe below), wrap, and refrigerate for at least 1 hour.
- Heat oil in a large pan over medium-high. Sauté onions and garlic until softened and slightly golden, then add the mushrooms, rosemary, thyme, and a pinch of salt.
- Cook 15–20 minutes until mushrooms are reduced and tender. Allow most of the liquid to evaporate but keep a thin layer so the filling stays moist.
- Remove from heat, stir in toasted minced walnuts, soy sauce, balsamic vinegar, and black pepper. Adjust salt to taste and cool the filling.
- Roll chilled dough into large 6″ rounds. Place about 1½–2 tablespoons of filling in the center of each, fold, and seal edges with a fork.
- Preheat the air fryer to 350°F. Brush tops with soy milk mixed with maple syrup for a golden finish.
- Air fry in a single layer for 10 minutes, flip, and cook 2–5 more minutes until golden. Repeat with remaining batches.
- Blend aioli ingredients until smooth and serve with hot empanadas.
Notes
Storage: Refrigerate cooled empanadas in an airtight container for up to 4 days. Freeze cooled empanadas in a single layer, then transfer to a freezer-safe container for up to 2 months.
Reheating: Air fry refrigerated empanadas at 350°F for 5–7 minutes, or 8–10 minutes from frozen, until heated through and crisp.
Pro Tips
- Cook mushrooms until most liquid has evaporated but the filling remains moist.
- Let filling cool before filling dough to prevent tearing.
- Seal edges well to avoid leaks in the air fryer.
- Do not overcrowd the air fryer—leave ½” between empanadas so air can circulate.
Nutrition (per empanada)
Calories: 216 | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Sodium: 325mg
Vegan Empanada Dough
Ingredients
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1/2 cup + 2 tbsp vegan butter, cold
- 3/4 cup ice cold water
Instructions
- Whisk flour, salt, and sugar together. Cut in cold vegan butter until the mixture resembles coarse crumbs.
- Add ice water slowly, 2 tbsp at a time, and mix until the dough just holds together.
- Form into two tight balls, flatten slightly, wrap, and refrigerate at least 1 hour.
- Let chilled dough sit 10 minutes before rolling. Roll, cut rounds, and follow empanada assembly instructions above.
Notes
- Refrigerate unbaked dough (wrapped) up to 2 days. Thaw frozen dough overnight.
- Keep ingredients cold for maximum flakiness and avoid overworking the dough.
Nutrition (per serving)
Calories: 109 | Carbohydrates: 13g | Protein: 2g | Fat: 6g
Red Pepper Aioli
Equipment
- Blender or food processor
Ingredients
- 1/2 cup vegan mayo
- 1 large jarred roasted red bell pepper, drained
- 1/4 cup fresh dill, chopped
- 1 tbsp red wine vinegar
- 1 tsp cane sugar (optional)
- 1 tsp freshly ground black pepper
Instructions
- Place all ingredients in a blender or food processor and blend until smooth. Adjust seasoning to taste.
Notes
- Use jarred roasted peppers for convenience.
- Store leftover sauce in an airtight container in the fridge for 3–4 days.
Nutrition (total)
Calories: 1510 | Fat: 145g | Sodium: 2310mg