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Sweet and Savory Empanadas


A healthy, baked recipe for both sweet and savory empanadas. Empanada dough recipe inspired by Chef Jim Moffat’s.

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  • Savory Empanada Dough Ingredients(makes 11):
  • 3 TBSP vegan butter
  • 1 1/2 TBSP olive oil
  • 1/2 cup lukewarm water
  • 1/2 tsp salt
  • 2 cups flour
  • Savory Empanada Filling Ingredients:
  • 1/3 cup chopped sweet onion
  • 13 grape tomatoes
  • 2 small chopped purple garlic cloves
  • 1 medium portabella, chopped
  • 1-2 TBSP olive oil
  • 1 TBSP butter
  • 2 TBSP dehydrated veggie soup mix
  • pinch of salt and pepper
  • 1 TBSP white wine
  • Sweet Empanada Dough Ingredients (makes 11):
  • 3 TBSP vegan butter
  • 1 1/2 TBSP canola oil
  • 1/2 cup lukewarm water
  • 1/2 tsp salt
  • 3 TBSP sugar
  • 2 cups flour
  • Sweet Empanada Filling Ingredients (yields leftovers!):
  • 3/4 lb sweet potato (steamed for 20-25 minutes in steamer)
  • 2 TBSP honey
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • (top with cinnamon and sugar)
  • 1 TBSP melted butter, to cover all of the empanadas with.


Servings 22
Adapted from


Step 1

For the dough:
Mix all ingredients together in large bowl, shape into a ball. Cover ball of dough with saran wrap and stick in freezer for about 15 minutes.

Cooking Instructions for Filling:
Sautee all the ingredients together (except for the wine) on high for about 1 minute. Lower flame to a low setting, cook covered for about 8-10 minutes.

After dough is cooled, roll out between two sheets of wax or parchment paper; should be about 1/4 inch. Cut dough with a mason jar lid, or large, round cookie cutter.

To assemble empanadas:
Lightly flatten out each cut out piece of dough, so that it’s a slightly larger circle. Fill with about 1 tsp worth of filling. Fold in half, pinch edges together with thumb and index finger. Brush melted butter on top. (Sprinkles cinnamon and sugar on top of the sweet ones.)

Use savory filling leftovers to make omelets for breakfast the next morning :)!

For the Sweet Dough:
Follow steps from savory dough using 'sweet dough’ingredients.

For the Sweet filling:
Mash sweet potatoes with the spices in a bowl using a large spoon or potato masher. Slightly puree with hand mixer until smooth but still thick.

To assemble sweet empanadas:
Follow instructions from above

Bake both sets of empanadas at 350 for about 18 minutes

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