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Snacks

Vegan Empanadas with Ground ‘Beef’ & Olives Recipe

This recipe is rated 5.0 out of 5.

Gluten-free option

Refined sugar free

Nut-free option

Entertaining

Snacks
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A plate with baked vegan empanadas, one cut open to show a plant-based mince filling. Green olives sit nearby on a timber board.
Four baked vegan empanadas on baking paper, cooling on a rack with a striped tea towel, potted plant, and green olives nearby.

Craving something savoury, flaky, and packed with flavour? Inspired by classic Spanish hand pies, these vegan empanadas are filled with a fragrant mix of “beefy” TVP, olives, and spices for a perfectly satisfying snack.

You will need

Serves 4

For the filling:

  • 1 cup TVP
  • 2 cups vegan beef-style stock
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 3 spring onions, sliced (white and green parts separated)
  • Salt and pepper
  • 1/8 cup red wine
  • 1/8 cup soy sauce or tamari
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon cornstarch
  • 2/3 cup water
  • 1/2 cup olives, chopped
  • 1 tablespoon baby capers

For the empanadas:

  • Shortcrust pastry sheets (gluten-free if needed)
  • 1 tablespoon vegan butter or olive oil

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Directions

30 mins to prep

15 mins to cook

  1. Step 1

    Add the TVP and stock to a bowl and set aside for 10 minutes to hydrate. Preheat the oven to 210°C and line a baking tray with baking paper.

  2. Step 2

    Heat the olive oil in a large pan over medium-high heat. Add the onion, garlic, and white parts of the spring onions, season with salt and pepper, and cook for 5 minutes until softened.

  3. Step 3

    Drain the TVP, squeezing out excess liquid, then add it to the pan and stir to combine.

  4. Step 4

    Add the red wine, soy sauce, smoked paprika, garlic powder, and cumin, and cook for 5 minutes, stirring occasionally.

  5. Step 5

    In a small bowl, whisk together the cornstarch and water, then pour into the pan and cook for 2–3 minutes until thickened.

  6. Step 6

    Stir through the olives, capers, and green parts of the spring onions, then taste and adjust seasoning if needed. Remove from heat and allow the filling to cool slightly.

  7. Step 7

    Lay out the pastry sheets and cut into circles using a bowl or cutter. Place 1–2 tablespoon of filling into the centre of each pastry circle. Fold in half and press the edges together with a fork to seal, using a little water if needed.

  8. Step 8

    Arrange the empanadas on the prepared tray and brush with melted vegan butter or olive oil. Bake for 10–15 minutes, or until golden and crisp, and serve warm.

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