Vegan Filipino Beef Empanadas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Filipino empanadas with a homemade dough filled with a vegan ground beef substitute seasoned with tomato, soy, and spices. Flaky pastry pockets with savory, slightly sweet filling.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 6 cups (720g) all-purpose flour
- 6 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 ½ cups vegan butter, cold and cubed
- 1-1 ½ cups cold water
- 2 tablespoons oil
- 2 bay leaves
- ½ onion, diced
- ¼ teaspoon salt
- 6 cloves garlic, minced
- 16 ounces vegan ground beef
- 1 medium russet potato, peeled and cubed
- 1 medium carrot, cubed
- ½ cup tomato sauce
- 2 tablespoons soy sauce
- 1 tablespoon vegan fish sauce (optional)
- 3 tablespoons raisins
- ⅓ cup frozen green peas
- 3 tablespoons fresh cilantro, chopped (optional)
- Vegetable oil (if frying)
- ¼ cup liquid vegan egg OR non-dairy milk (for brushing)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 578mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 418mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.