Empanadas are a beloved handheld pastry found in many Latin American cuisines, typically filled with savory ingredients like meat, cheese, or vegetables. But have you tried a plant-based twist on this portable breakfast? Introducing the vegan avocado breakfast empanada – a nourishing and flavor-packed way to start your day.
The star ingredient in these empanadas is the creamy avocado, which provides a rich, silky texture and a boost of beneficial nutrients.
Avocados are a nutritional powerhouse, containing heart-healthy monounsaturated fats, fiber, vitamins C, E, K, and B-6, as well as minerals like potassium, magnesium, and folate.
Studies show that the fats and antioxidants in avocados can help lower cholesterol, support brain and eye health, and even aid in weight management.
To make these empanadas, the avocado is mashed and combined with flavorful spices, then encased in a tender, flaky vegan pastry dough. The result is a portable, handheld breakfast that’s bursting with fresh, vibrant flavors.
Enjoy these empanadas on their own, or pair them with a side of fresh fruit or a green salad for a more filling meal.
Ingredients
Vegan Avocado Breakfast Empanadas Yield: 8 empanadas Ingredients:
- 2 large ripe avocados, mashed
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 batch vegan pie dough or puff pastry
- Plant-based milk or aquafaba for brushing
Instructions:
- In a medium bowl, mash the avocados until creamy. Stir in the lime juice, cumin, garlic powder, paprika, and salt until well combined.
- On a lightly floured surface, roll out the pie dough or puff pastry to 1/8-inch thickness. Use a 5-inch round cutter to cut out 16 circles.
- Spoon about 2-3 tablespoons of the avocado filling onto the center of 8 of the dough circles. Top each with another dough circle and crimp the edges with a fork to seal.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Arrange the empanadas on the prepared baking sheet. Brush the tops with plant-based milk or aquafaba.
- Bake for 20-25 minutes, until the pastry is golden brown. Serve warm.
Vegan Avocado Breakfast Empanadas
Ingredients
- 2 large ripe avocados mashed
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 batch vegan pie dough or puff pastry
- Plant-based milk or aquafaba for brushing
Instructions
- In a medium bowl, mash the avocados until creamy. Stir in the lime juice, cumin, garlic powder, paprika, and salt until well combined.
- On a lightly floured surface, roll out the pie dough or puff pastry to 1/8-inch thickness. Use a 5-inch round cutter to cut out 16 circles.
- Spoon about 2-3 tablespoons of the avocado filling onto the center of 8 of the dough circles. Top each with another dough circle and crimp the edges with a fork to seal.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Arrange the empanadas on the prepared baking sheet. Brush the tops with plant-based milk or aquafaba.
- Bake for 20-25 minutes, until the pastry is golden brown. Serve warm.
Notes
- Calories: 195
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
