A yummy vegan take on a classic Argentinian dish.

Prep time
30 mins
Cook time
30 mins
6 empanadas


    For the dough:

  • 1 cup all-purpose flour
  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • ½ cup olive oil
  • salt
  • ½ cup Water
    For the filling:

  • 2 tbsp olive oil
  • 2 cups canned black beans (rinsed, drained and mashed slightly)
  • 1 or 2 small potatoes, peeled and diced
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin powder
  • 1 tsp sweet smoked paprika
  • Salt

How to make:

  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Take the all-purpose flour, wholemeal flour, baking powder and salt in a bowl. Add oil slowly.
  3. Use your fingertips to combine the oil and flour thoroughly, slowly add the water and knead everything as a soft dough.
  4. Meanwhile heat oil in a pan, add the chopped onions and sauté until translucent. Add the garlic, spices and salt to taste and sauté for another minute.
  5. Now add the diced potatoes, black beans and cook for a few minutes.
  6. Add enough water to cover the bottom of the pan. Cover and cook over medium heat, stirring occasionally until the potatoes are cooked.
  7. While the potatoes, divide the dough into 5-6 balls. Roll each ball into medium sized circles.
  8. Once the potatoes are cooked, divide the filling between the circles of flattened dough, fold each of them and seal well using a fork.
  9. Arrange them on a baking paper and bake for about 20 to 30 minutes until the top turns golden brown.
  10. Cool just a bit on wire rack before serving.