Vegan Empanadas Dough Recipe

I absolutely adore this recipe because it’s incredibly easy to make and yields deliciously flaky dough that’s perfect for any filling I crave. Plus, using coconut oil instead of traditional butter makes it a bit healthier without sacrificing that rich taste I love!

My vegan empanada dough is made to cater to everyone, and I wouldn’t have it any other way. My recipe is simple, requiring just 2 cups of all-purpose flour and 1/2 teaspoon of salt—an ideal ratio for the kind of dough that shouldn’t be too tough or too tender.

And yet, with 1/2 cup of chilled vegetable shortening (or coconut oil, if you’re feeling fancy), I get the kind of dough that is just right for any kind of empanada.

Ingredients

Main source of carbohydrates, all-purpose flour gives the structure and texture.

Coconut oil or vegetable shortening: Supplies the same flaky texture, and is an essential vegan fat.

Cider vinegar, obtained from fermented apple juice, is an acidic liquid with a characteristic fruity flavor.

This vinegar is less common in the U.

S.

than it is in Europe and elsewhere, where it’s added to meat, fish, and vegetable dishes and sauces for a light, tangy flavor.

Its cousin, balsamic vinegar, is probably used more often in the U.

S.

than cider vinegar.

Yet cider vinegar is an underutilized flavor enhancer, a good acidic foil, in combination with oils, for salad dressings, and with various accompaniments and non-accompagnements, for a wide range of sweet and savory dishes.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening or coconut oil, chilled
• 1/2 cup cold water
• 1 tablespoon apple cider vinegar

Instructions

1. In a big mixing bowl, mix together the flour and salt. Make sure to stir well so that the salt is evenly distributed throughout the flour.

2. To the flour mixture, add the chilled vegetable shortening or coconut oil. With a pastry cutter, fork, or your fingers, work the shortening into the flour until the mixture is like coarse crumbs.

3. In a separate small bowl, combine the cold water and apple cider vinegar.

4. In a slow, steady stream, add the cold water and vinegar mixture to the flour mixture, using a fork to stir until the dough starts to come together.

5. Move the dough to a surface that is lightly dusted with flour. Knead the dough very gently for about 2-3 minutes until it forms into a smooth and cohesive mass of dough.

6. Wrap the dough into a disk tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the dough to chill and rest.

7. When the dough is sufficiently cold, take it from the refrigerator. Roll the dough on a clean surface, lightly dusted with flour, to a thickness of about 1/8 inch.

8. Using a round cutter (approximately 4-5 inches in diameter), cut out circles from the dough.

9. Collect the scraps of dough, re-roll them, and keep cutting until you have used up all the dough.

10. Now the dough rounds are prepared to be filled with the vegan filling of your choice and baked into empanadas.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Pastry cutter, fork, or your fingers
4. Measuring cups
5. Measuring spoons
6. Plastic wrap
7. Rolling pin
8. Round cutter (4-5 inches in diameter)
9. Clean surface for kneading and rolling
10. Knife or dough scraper (for collecting scraps)

FAQ

• Can I use whole wheat flour instead of all-purpose flour?Certainly! You can use whole wheat flour in place of all-purpose flour, but your treats may turn out dense and a little nutty. If you have it on hand, use a mix of all-purpose and whole wheat flour. You should also try to find organic whole wheat flour.
• Is there a gluten-free option for this dough?Using a gluten-free flour blend is an alternative way to make this recipe, which is otherwise made with all-purpose flour. A gluten-free blend can be tried in the same weight (1:1) as the all-purpose flour called for in the recipe. But gluten-free flours have different properties, and the texture and flavor of a dish made with a gluten-free blend instead of with the recommended all-purpose flour may not be the same.
• What can I use instead of vegetable shortening?You can substitute coconut oil, vegan butter, or even olive oil for a different flavor profile. Just make sure it’s chilled for the best outcome.
• Can I prepare the dough in advance?You can certainly prepare the dough in advance. Tightly wrap it in plastic and refrigerate it for up to 2 days, or freeze it for up to a month.
• Why do you add apple cider vinegar to the dough?The dough is more tender because the vinegar helps to break down the gluten. The result is a flakier crust.
• How should I roll out the dough for empanadas?Portion the dough into equal pieces, roll each piece into a ball, and then flatten each ball with a rolling pin to about 1/8-inch thickness to make circles for filling.

Substitutions and Variations

All-purpose flour: For added fiber, substitute with a blend of whole wheat flour and all-purpose flour. If you are making this recipe gluten-free, use a gluten-free all-purpose flour blend.
Chilled vegan butter can stand in for vegetable shortening or coconut oil. Another option is to use avocado oil, which offers an attractive flavor profile.
Chilled water: For extra creaminess, you may substitute any amount of plant-based milk.
Apple cider vinegar: For a similar acidic impact, use white vinegar or lemon juice as a substitute.

Pro Tips

1. Chill the Shortening or Coconut Oil Thoroughly Before incorporating the shortening or coconut oil into the flour, make sure it is very cold. You can even freeze it for a few minutes. This helps create a flaky texture in the crust by preventing the fat from melting into the flour too quickly.

2. Use a Food Processor for Mixing If you have a food processor, use it to incorporate the shortening or coconut oil into the flour more uniformly and quickly, resulting in the desired coarse crumb texture. Be careful not to over-process to avoid creating a tough dough.

3. Add Liquid Gradually When adding the cold water and vinegar mixture, do it slowly and monitor the dough’s consistency closely. You might not need all the liquid, or you may need a bit more. The goal is to have a dough that holds together without being sticky.

4. Rest the Dough Allowing the dough to rest and chill in the refrigerator after it has been mixed is crucial. This resting time relaxes the gluten and solidifies the fats, making the dough easier to roll out and resulting in a more tender crust.

5. Prevent Stickiness When rolling out the dough, keep dusting your work surface and rolling pin with flour to prevent sticking. Rotate the dough occasionally to ensure it is not sticking to the surface and sprinkle more flour as necessary.