Vegan Empanada Dough

Empanadas are convenient “hand pies” that can be stuffed with sweet or savory fillings. They’re perfect for lunchboxes and picnics.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 2¼ cups unbleached all-purpose flour
  • ½ tsp. sea salt
  • 8 Tbsp. cold vegan margarine, cut into small pieces
  • Egg replacement equal to 1 egg
  • ⅓ cup ice water
  • 1 Tbsp. apple cider vinegar


  • In a large bowl, whisk together the flour and salt. Cut the cold margarine into the flour with a pastry cutter or large fork, until mixture has the consistency of coarse crumbs.
  • In a separate bowl, mix the egg replacement with the ice water and apple cider vinegar. Add wet ingredients to the flour mixture and stir until just moistened.
  • Turn dough out onto a lightly floured surface and gently knead only a couple of times to form a ball. Wrap in plastic wrap and gently press into a disk shape with the palm of your hand.
  • Chill dough for 1 hour before filling. For use on another day, place in a freezer bag and freeze.