Easy Vegetarian Empanadas (with Pie Crust)

empanadas on a blue plate and white table

Easy Vegetarian Empanadas (with Pie Crust)

Course: Appetizer, Snack

Cuisine: American, Mexican

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 449kcal

Author: Aleka Shunk

These Vegetarian Empanadas are a delicious finger food appetizer that your guests will love! Made with pie crust dough, they are simple, easy and super flaky! Serve with a side of sour cream and dip away!

Print Recipe

Ingredients

7 oz. pie dough
1 egg scrambled
½ cup sour cream for dipping

Empanadas Filling

⅓ cup shredded Kraft Mexican Style Four Cheeses (Monterey jack & cheddar works too)
¼ cup refried beans
¼ cup sour cream
¼ cup canned corn
2 oz. canned green chilis
2 tablespoon Old El Paso taco seasoning
1-2 tablespoon freshly chopped cilantro

Instructions

Preheat oven to 425°F.
Whisk your egg in a bowl and set aside.
Mix together your veggie filling in a medium bowl and set aside.
Unroll your pie dough and use a 3½ inch biscuit or cookie cutter to cut out 8 rounds from your pie dough. Brush outer edge of each round lightly with your egg.
Add about 1-1½ tbsp. of filling to each round and close in half. (You want to fill them up as much as you can.) Use a fork to seal the edges together. It's okay if some filling spills out.
Cut 2-3 small slits in the top of empanadas and then brush more egg onto each one.
Bake at 425°F for 10-12 minutes or until the tops are golden brown.
Serve hot with sour cream.

Notes

Yield: 8 empanadas

You can also use your own empanadas dough if you wish. Puff pastry dough would be another option.

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