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This Vegan Empanadas Dough is the ultimate base for savory or sweet empanadas, featuring a perfectly flaky texture and subtle tang from apple cider vinegar. Made with just five pantry staples, it’s an easy recipe that offers exceptional versatility. Whether you fill it with spiced vegetables or fruity preserves, this dough holds up beautifully and bakes to golden perfection.
Table of Contents
Why This Vegan Empanadas Dough is a Must-Try
- This dough is entirely egg-free yet remains rich and pliable, making it ideal for vegan baking. It’s a healthier choice compared to traditional empanada dough without sacrificing texture or flavor.
- The recipe uses simple ingredients you probably already have in your pantry. No need for specialty items, which makes it cost-effective and convenient.
- Apple cider vinegar adds a subtle tang that enhances both savory and sweet fillings. It also contributes to the dough’s elasticity, ensuring it rolls out easily.
- The dough comes together in about 10 minutes, making it perfect for busy cooks. With a quick rest, it’s ready to roll and shape into empanadas immediately.
Everything You Need for Vegan Empanadas Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil or coconut oil
- 1/2 cup warm water
- 1 tablespoon apple cider vinegar
All-purpose flour provides the structure needed to hold the empanadas’ fillings, while vegetable or coconut oil ensures a flaky, tender crust. The apple cider vinegar plays a dual role, bringing a hint of tanginess and helping the dough achieve an ideal elasticity.
How To Make Vegan Empanadas Dough Step by Step
- In a large mixing bowl, combine the all-purpose flour and salt, ensuring they are evenly distributed.
- Add the vegetable oil (or coconut oil) to the flour mixture and mix with a fork or your fingers until it resembles coarse crumbs.
- In a separate bowl, whisk together the warm water and apple cider vinegar until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring continuously until a cohesive dough begins to form.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until it becomes smooth and elastic. This step develops the gluten for structure.
- Wrap the dough in plastic wrap or cover it with a damp cloth. Let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
- After resting, roll the dough out on a floured surface to about 1/8 inch thick. Cut out circles or desired shapes for your empanadas using a round cutter or small bowl.
Makes mixing dough and batters effortless — a kitchen game-changer
Perfect for searing and baking — this recipe needs even heat distribution
Storing and Reheating Your Empanada Dough
To store the dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze it in an airtight bag or container for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling and shaping.
Reheat prepared empanadas by placing them in a preheated 350°F oven for 10 minutes. This method helps maintain the dough’s flakiness while warming the filling evenly.
Easy Ingredient Swaps for This Dough
- For a nuttier flavor, substitute 1 cup of all-purpose flour with whole wheat flour. This will add a slightly denser texture but keeps the dough wholesome.
- Replace vegetable oil with avocado oil for a more neutral taste. The texture of the dough remains the same, but the oil’s subtle flavor won’t overpower your fillings.
- If you don’t have apple cider vinegar, white vinegar works just as well. It provides the same necessary acidity for tenderness.
Expert Tips for Perfect Dough Every Time
- Always use warm water for the wet mixture. It helps the oil blend more easily and ensures the dough comes together smoothly.
- If the dough feels sticky while kneading, sprinkle a little more flour, a tablespoon at a time. This will help you achieve the right consistency without over-drying.
- Letting the dough rest is non-negotiable. This step relaxes the gluten, ensuring the dough doesn’t shrink back when rolled out.
- Use a bench scraper to lift and turn the dough while rolling. This prevents sticking and helps maintain an even thickness.
Avoid These Common Mistakes
- Don’t skip the vinegar—it’s vital for the dough’s elasticity and flavor. Without it, the dough may tear while shaping.
- Avoid overworking the dough when mixing the wet and dry ingredients. Overmixing develops too much gluten, resulting in a tough crust.
- Be mindful of rolling the dough too thick or thin. At 1/8 inch thick, it’s sturdy enough to hold fillings yet delicate enough to bake evenly.
Vegan Empanadas Dough
Ingredients
Method
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the vegetable oil (or coconut oil) to the flour mixture and mix until crumbly.
- In a separate bowl, mix together the warm water and apple cider vinegar.
- Gradually add the wet mixture to the flour mixture, stirring until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
- Wrap the dough in plastic wrap or cover with a damp cloth and let it rest for at least 30 minutes.
- After resting, roll out the dough on a floured surface to about 1/8 inch thick, then cut into desired shapes for empanadas.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
