LP Argentina (23)

Frozen pie crust means these empanadas are easy enough for even a busy night!

LP Argentina (20)


  • 2 tablespoons olive oil
  • 1 (12-ounce) package meatless crumbles
  • 1 chopped onion
  • 1 chopped red bell pepper
  • 3 minced garlic cloves
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 cup vegetable broth
  • 1 tablespoon brown sugar
  • 1/4 cup raisins
  • 2 (9-inch) prepared vegan pie crusts (Such as Wholly Wholesome)
  1. To prepare the filling, heat the olive oil in a large skillet over medium-high heat. Add the meatless crumbles and cook for 6 minutes.
  2. Add the onion, bell pepper, and garlic to the pan; continue to cook for about 5 minutes, until the onion is soft.
  3. Add the oregano, cumin, paprika, and chili powder; cook for 1 minute, then stir in the broth and brown sugar. Continue to cook for about 5 minutes, or until the liquid is nearly all evaporated.
  4. Stir in the raisins and remove from heat.
  5. Meanwhile, use a 4-inch round cookie cutter to cut circles from the pie dough. (Note: you’ll need to gather and re-roll your scraps several times).
  6. Spoon a heaping tablespoon filling into the center of each circle. Fold the dough over the filling and crimp the edges with a fork to seal.
  7. Transfer to a baking sheet and repeat with the remaining dough and filling. Bake at 375 degrees F for 20 minutes.

LP Argentina (22)


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