Plant-Based Empanadas

Made with BB

Prep time: 25 minutes 

Cook time: 30 minutes 

Difficulty: Medium

  1. For dough, combine flour, baking powder, salt, and cold and butter into a food processor. 
  2. Pulse until the butter is pea-sized and evenly dispersed in the flour. Add in the sour cream and ½ of the ice water, pulse until it begins to form a dough.
  3. Add more ice-water as needed until you achieve a smooth dough ball. 
  4. Remove from the processor and wrap in plastic. Rest in the fridge for 30 minutes before rolling. 
  5. Prepare fillings of choice and preheat your oven to 400 degrees F. 
  6. Remove the dough from the fridge and plastic wrap, place onto a floured surface.
  7. Roll the dough into a ¼-inch thick round, then using a large circle cutter (6-8-inches) cut out our empanadas. 
  8. Fill each circle with 2-3 tbsp of filling, then fold over into a half-moon shape. 
  9. Use a fork to crimp the edges of the empanada and secure the filling. 
  10. Transfer the filled empanadas to a tray lined with parchment and brush each empanada with oil or melted vegan butter. 
  11. Bake empanadas in the oven for 20-25 minutes until golden brown. 

Allow to cool (5-8 minutes) and enjoy!



  • 2 1/2 cups AP flour
  • ½ tsp sea salt
  • 4 oz vegan butter, cold 
  • 1/2 cup better Balance Sour Cream
  • 1 tsp baking powder 
  • ⅓ cup ice water 
  • Melted butter (for brushing) 


  • 1.5 cup Picadillo Better Balance Ground
  • 1 cup Salsa-Marinated Better Balance Shreds