Mediterranean Empanadas
Homemade empanadas filled with tofu, borlotti and Mediterranean herbs and spices.
Servings Prep Time
8 15minutes
Cook Time
Servings Prep Time
8 15minutes
Cook Time
…for the dough…
  • 1cup All purpose Flour
  • 1/4cup Rapeseed Oilor Vegetable Oil
  • 1/4cup Soy Milkor Plantbased
  • 2tbsp Corn Flour
  • 1/2tsp Turmeric
  • 1/2tsp Baking Powder
  • 1/3tsp Salt
…for the filling…
  • 100g Firm Tofu
  • 70g Borlotti Beans
  • 25g Tomato Puré
  • 2tbsp Soy Milkor Plantbased
  • 1tbsp Capers
  • 1tbsp Nutritional YeastNooch
  • 1/2 tsbp Chopped Basil
  • 1tsp Oregano
  • 1 Garlic Clove
  • Salt
  • Pepper
  1. In a food processor combine flour, salt, turmeric and baking powder.
  2. From the feed tube, while the blender is still on, pour the plantbased milk (lighlty warm) and the vegetable oil. 
  3. Transfer the dough onto a flour dusted surface. Add the corn flour and kneed for a few minutes, adding more flour if it seems too wet. Cover the dough and allor to rest for at least 30 minutes.
  4. In the same food processor (there’s no need to wash it) add tomato pure, garlic, capers, basil, oregano and plantbased milk. Blend until well combined. Add borlotti beans firm tofu roughly crumbled with the hands and pulse the blender to obtain a pretty chuncky mixture (this step it’s totally up to you, blend more or less the filling according to your own taste). Set aside.
  5. Preheat the oven at 180°C/350°F.
  6. Roll the dough to a thickness of 3-4 mm. Cut circles of roughly 10 cm diameter.
  7. Fill every circe of dough with a spoonful of filling. Fold into a half moon shape, seal the edges, then pinch and twist the dough to create the typical curly edges.
  8. Arrange onto a baking tray and bake for 20 to 30 minutes, until golden. For a nicer finish you can also brush some plantbased milk on each empanada.
  9. Best served warm! Enjoy 🙂

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