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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A delicious vegan twist on the traditional Spanish empanadas, filled with flavorful plant-based chicken keema and spices.
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Mix all the ingredients for the dough and let it rest for 30 minutes.
After resting, roll it out to a thickness of about 1 cm and cut out circles.
In a pan, fry the bay leaf in oil until it turns black.
Add the onions and garlic, sauté them, and then add the spices.
After 1-2 minutes, add the tomatoes and cook until the oil separates from the mixture.
Add the plant-based chicken keema and cook for 15-20 minutes.
Wrap the filling in the dough circles and fry until golden brown.
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For a smoother filling, you can puree the onions and tomatoes before adding them to the pan.
Feel free to add other vegetables like capsicum for extra flavor.
Can I use regular chicken instead of plant-based chicken?
Yes, you can use regular chicken if you prefer, but this recipe is designed to be vegan.
How can I make the dough more flavorful?
You can add herbs or spices to the dough for extra flavor.
Can I bake these empanadas instead of frying them?
Yes, you can bake them at a high temperature until golden brown for a healthier option.
How do I store leftover empanadas?
Store them in an airtight container in the refrigerator for up to 3 days.
What can I serve with empanadas?
They pair well with salsa, guacamole, or a fresh salad.
