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Yield4 Servings

A specialty from Guanajuato, Mexico but originating in Spain, these savory pies are a flaky, vegan treat.


 2 cups corn flour (masa)
 1 tablespoon salt
 1 ½ cups warm water
 ¾ cup coconut oil
 1 cup dehydrated soy chorizo
 2 medium potatoes, peeled and cubed
 1 tablespoon coconut oil
 1 tablespoon garlic powder
 1 tablespoon onion powder
 1 tablespoon brewer's or nutritional yeast
 Oil for deep frying (sunflower or coconut)
Salsa Verde
 1 cup chopped parsley
 1 cup chopped cilantro
 3 cloves garlic
 1 to 2 serrano chilies, seeded
 ¼ cup olive oil
 ½ avocado
 salt to taste
Prepare the dough

Mix masa, salt, water, and coconut oil. Knead for about 8 minutes.


Cover dough with a wet towel while preparing the filling.

Prepare the filling

Soak soy chorizo ​​in 2 cups of water for 15 minutes, drain, set aside.


To make the vegan cheese, boil potatoes until they are well cooked. Drain. In a food processor, combine cooked potatoes with oil, garlic powder, onion powder, and brewer’s yeast. Process until sticky, with consistency of mozzarella cheese, about 4 to 5 minutes, scraping down sides of bowl. Set aside.

Make the empanadas

Using your hands, roll dough into small balls. Flatten with a tortilla press (or a flat-bottomed bowl) to ¼-inch thickness. Place a tablespoon of soy chorizo and a tablespoon of vegan cheese on one side of the dough. Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed (or an empanada press).


Heat oil in a wok or deep fryer to 350 degrees F. Fry until golden brown, about 5 to 8 minutes.


Serve accompanied by a delicious and spicy salsa.

Note: Empanadas can also be baked in a 350-degree oven for 35 to 45 minutes. Brush with vegan butter before baking for a golden finish.

Salsa Verde

Combine all ingredients in a food processor until desired consistency.

Serves 4

Nutrition Facts

Servings 0