These Vegetarian Empanadas have a tender and flaky crust and have a cheesy, delicious, and creamy poblano and corn filling.
Poblano Empanadas cost $10.55 to make twelve servings. It costs $0.88 per serving.
I love to serve these Poblano Empanadas alongside this Easy Mexican Rice, some Restaurant Style Refried Beans, and this Salsa Verde for a complete and filling meatless meal.
Empanadas are a flexible savory dish served as lunch, dinner, snacks, or even breakfast. They are versatile and can be filled with many things, but today I chose to fill them with a tasty creamy vegetarian filling.
Empanadas are an excellent option for breakfast on the go or a light lunch served with a side salad. You can also serve them for dinner with rice and beans. These Vegetarian Empanadas are a satisfying and delicious meal whenever you serve them.
Ingredients and Estimated Cost
Per Serving Cost: $0.88
Recipe Cost: $10.55
- 1 cup + 1 Tbsp unsalted butter – $1.87
- 8 oz package cream cheese – $2.24
- 2 ½ cups all-purpose flour – $0.23
- 1 teaspoon salt – $0.01
- 1 egg – $0.17
- 4 poblano peppers – $3.95
- 1 Tablespoon water – $0.00
- 1 Tablespoon olive oil – $0.08
- ½ onion – $0.35
- ¾ cup corn – $0.33
- ½ teaspoon cumin – $0.02
- ½ teaspoon ground black pepper – $0.02
- 2 teaspoons vegetable bouillon – $0.06
- ½ cup sour cream – $0.44
- ½ cup Mexican blend cheese – $0.78
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Empanadas
- First, using a large mixing bowl, beat the butter and cream cheese until combined.
- Next, beat in the flour and salt. The dough will be lumpy.
- Press the dough together, with your hands, to form a ball.
- Knead for one minute.
- Wrap the dough in plastic wrap and place the dough in the fridge.
- While the dough is in the fridge, heat the olive oil and butter in a large pan. Then add the peppers and cook for ten minutes over medium heat.
- Next, add the onions and cook for an additional five minutes.
- Then, add the corn, chicken bouillon, cumin, salt, and pepper to cook for five more minutes.
- Remove the pan from the heat and then mix in the sour cream and cheese. Set a lid on the pan and let it sit for five minutes.
- While the filling is sitting, preheat the oven to 375 degrees F. Set a wire rack on a baking sheet and put parchment paper on top of the wire rack.
- Cut the dough in half and roll it into a circle. I like to cover the dough in parchment so it doesn’t stick tot he rolling pin, but this is optional.
- Cut out circles that are 5-6 inches in diameter.
- Put a spoonful of the filling in the middle of the dough circles and fold the dough over. Seal the dough edges tightly by pressing them together with your fingers and then pressing down with a fork all around the edges.
- Beat together one egg and one tablespoon of water in a small bowl. Then brush the tops of the empanadas with the egg mixture.
- Finally, bake for 20-25 minutes. Allow the empanadas to cool for 5-10 minutes before serving.
***For complete instructions, see the recipe card below.
Recipe Variations
- You can add shredded chicken if you want to make non-vegetarian empanadas.
- If you are short on time for making the dough, use a refrigerated pie crust instead.
Storage Tips
SERVE: As with most recipes with dairy products in them, you shouldn’t leave these Poblano Empanadas out for longer than 2 hours.
STORE: Store in an airtight container in the refrigerator for up to 5 days
FREEZE: These can be frozen for up to 3 months. Then, thaw and reheat in the oven for the best result.
Cook’s Tools
- Mixing bowls
- Handheld mixer
- Baking sheet
- Wire rack
- Rolling pin
- Measuring cups and spoons
- Large pan
- Cutting board
- Chef’s knife
- Pastry brush
Recipe FAQs
Here are ten of my favorite things to make to serve with empanadas:
1. Mexican Rice
2. Salsa Verde
3. Black Bean and Corn Salad
4. Queso Fundido con Chorizo
5. Instant Pot Refried Beans
6. Chiptole Pico De Gallo Copycat
7. Guacamole
8. Slow Cooker Salsa
9. Black Bean Soup
10. Green Chile White Queso Dip
If you do not have the time to make homemade empanada dough or do not want to make it, you can save time by using a refrigerated pie crust instead. Pillsbury Pie Crust works great.
More Main Dishes
- Black Bean Soup (Restaurant Style)
- Loaded Tater Tot Breakfast Casserole
- Ground Beef Lettuce Wraps
- Thai Peanut Noodles
- Spicy Noodles
- Jalapeno Popper Soup
- Mississippi Pot Roast
- Smoked Chili
- Ultimate Nachos
- New Mexico Style Green Chile Chicken Enchiladas
Vegetarian Empanadas
Equipment
- mixing bowls
- handheld mixer
- baking sheet
- wire rack
- rolling pin
- measuring cups and spoons
- Large pan
- cutting board
- chef's knife
- pastry brush
Ingredients
EMPANADA DOUGH:
- 1 cup unsalted butter at room temperature
- 8 oz package cream cheese at room temperature
- 2 ½ cups all-purpose flour divided
- ½ teaspoon salt
- 1 egg beaten
- 1 tablespoon water
CREAMY POBLANO FILLING:
- 1 Tbs olive oil
- 1 Tbs unsalted butter
- 4 Poblano peppers deseeded and cut into ½ inch strips
- ½ onion cut into thin slices
- ¾ cup corn canned or frozen
- 2 teaspoons vegetable bouillon
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup sour cream
- ½ cup Mexican manchego cheese shredded or Mexican blend cheese
Instructions
MAKE EMPANADA DOUGH:
- In a large mixing bowl, beat the butter and cream cheese together until well combined.
- Add the flour and salt and beat them into the butter and cream cheese.
- The dough will be lumpy. Use your hands and press the dough together to form a ball.
- Knead the dough for one minute and wrap it in plastic wrap.
- Place the dough in the refrigerator while you prepare the filling or overnight.
MAKE CREAMY POBLANO FILLING:
- Heat the olive oil and butter in a large saute pan, then add the peppers to the pan and cook on medium for 10 minutes.
- When the poblanos start to get a bit softer, add the onions.
- Cook the onions and peppers for 5 minutes.
- Add the corn, chicken bouillon, cumin, salt, and pepper, and cook for 5 more minutes.
- Remove from the heat and stir in the sour cream and cheese.
- Place a lid on the pan and wait for 5 minutes.
PREP OVEN AND BAKING SHEET:
- Move the oven rack to the middle position and preheat to 375°F.
- Place a wire rack on a rimmed baking sheet and place parchment paper on top of the wire rack.
ROLL EMPANADA DOUGH:
- When you are ready to use the dough, cut it in half and roll it into a circle.
- Use a medium-sized bowl with approximately 5 or 6 inches in diameter as a cookie-cutter. Or you can use a 5 or 6-inch cookie cutter to cut out dough rounds.
- Repeat with remaining dough.
FILL EMPANADAS:
- Place a heaping spoonful of the filling in the middle of the dough circles, fold the dough over and press it closed tightly with your fingers.
- Use a fork to press around the edges to seal.
- In a small bowl, beat together an egg and 1 tablespoon of water.
- Brush the tops of the filled empanadas with the egg mixture.
BAKE EMPANADAS:
- Place in the oven and bake until golden brown, about 20-25 minutes.
COOL AND SERVE:
- Remove the empanadas from the oven and cool for 5-10 minutes.
- Serve.
Notes
- You can add shredded chicken if you want to make these non-vegetarian.
- Poblanos have thicker skin, and they are often roasted and peeled. You can slice and cook the poblanos without roasting and peeling them. You may have a few skins that come off as they cook and they are fine to eat.
Nutrition
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The crust on these was amazing! Definitely worth the effort!
I love empanadas but I never knew how to make them from scratch at home!! I can’t wait to try your recipe – these look absolutely delicious!
I’m loving this filling in these empanadas. It sounds so flavorful and perfect for these hand held pockets of deliciousness.
The dough just by itself sounds fantastic with the cream cheese and butter! Excited to try these homemade empanadas!
These empanadas looks absolutely tasty; I have bookmarked to make later. I love that you made it from scratch.