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empanadas on a blue plate and white table
AGT Editorial Team

Easy Vegetarian Empanadas (with Pie Crust)

4.84 from 6 votes
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!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 449
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 425°F.
  2. Whisk your egg in a bowl and set aside.
  3. Mix together your veggie filling in a medium bowl and set aside.
  4. 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.
  5. 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.
  6. Cut 2-3 small slits in the top of empanadas and then brush more egg onto each one.
  7. Bake at 425°F for 10-12 minutes or until the tops are golden brown.
  8. 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.