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Want an easy method for how to make empanadas? This recipe for vegetarian empanadas uses the flavors of a traditional beef and chorizo empanada with an untraditional twist! | Tiny Kitchen Cuisine | https://tiny.kitchen
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** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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Vegetarian Empanada Rolls

Using the flavors of a traditional beef and chorizo empanada, this vegetarian empanada roll recipe will hit the spot! These tasty meatless morsels fry up to become golden brown, crispy, and delicious.
Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins
Yield: 6 people


Empanada Filling

  • 5 tbsp olive oil
  • 1 small onion chopped
  • 1 tbsp white vinegar
  • 1 tbsp cumin
  • 2 tbsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground coriander
  • 1/2 tsp oregano
  • 1 tbsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne
  • 2 packages Beyond Meat® "Beefy Crumbles" frozen
  • 1/2 cup raisins
  • 1/2 cup manzanilla olives chopped
  • 2 eggs hard-boiled, chopped

Wrapping & Frying

  • 1 egg beaten
  • 1 package egg roll wrappers
  • oil for frying


Make the Empanada Filling

  • Add olive oil to a large skillet and set over medium heat.
  • Add chopped onions and sauté until they start to get soft. Reduce heat to low.
  • Add white vinegar, cumin, paprika, salt, black pepper, ground coriander, oregano, garlic powder, chili powder, and cayenne. Mix into the onion until fully coated. The texture will be dry.
  • Add frozen Beyond Meat® "Beefy Crumbles" packages to the spiced onions and mix well.
  • Add raisins, olives, and chopped hard-boiled eggs. Fold gently into the mixture to avoid crushing the eggs.
  • Heat for 3-5 minutes until the crumbles begin to thaw. Remove from heat and let cool.

Wrap the Empanada Rolls

  • Beat one egg in a small bowl.
  • Take an egg roll wrapper and place on a flat surface so the corner points at you and it looks like a diamond shape.
  • Place 3-4 tbsp of empanada filling in a line across the middle of the wrapper. Do not run the filling all the way out to the edges.
  • Lightly rub the beaten egg wash around all of the edges of the wrapper.
  • Take the corner of the egg roll wrapper that is closest to you. Fold over the filling mix. Press down gently to squeeze out any air. Squeeze and reposition the filling mixture so it fits snugly against the fold.
  • Take the corners on the left and right of the egg roll wrapper and them fold in toward the center. Press down gently to squeeze out any air. Tuck the corners so that the filling is fully enclosed and fits snugly inside of the folds.
  • Roll the empanada up toward the top corner. Press gently as you roll to squeeze out any air. Run your finger around the wrapper edge to seal.
  • Inspect the empanada roll and make sure all of your edges are sealed and there are no holes or gaps in the corners or folds. Holes and loose edges will cause your empanada roll to fall apart or become greasy when frying.

Recommended Frying Method

  • Heat oil to 375℉. Place the empanadas in the hot oil and fry for about 3 minutes until they are golden brown. Do not let your oil drop below 365℉! When fried, set on a rack to drain and serve immediately.

Alternate Baking Method

  • Heat your oven to 400℉. Place the empanada rolls on a parchment paper lined baking sheet and lightly brush each with oil. Bake for about 20 minutes or until they are golden brown and crispy. Flip about halfway through for an even crust.
Vegetarian Empanada Rolls brought to you by Tiny Kitchen Cuisine: https://www.tiny.kitchen/vegetarian-empanada-rolls/