28+ Delicious Dairy-Free Baked Empanadas Recipes to Satisfy Your Cravings

Empanadas are one of the most beloved comfort foods across cultures.

These delicious hand-held pastries are typically filled with a variety of savory or sweet fillings, all encased in a golden, crispy dough.

For those following a dairy-free lifestyle, finding empanada recipes that fit dietary restrictions can sometimes be a challenge. However, fear not!

We’ve gathered over 28 dairy-free baked empanadas recipes that are packed with flavor, texture, and wholesome ingredients.

Whether you’re craving a hearty vegetable-filled empanada, a rich and savory meat option, or a sweet treat, there’s something for everyone in this collection.

These recipes are perfect for a quick weeknight dinner, a party appetizer, or a delightful snack, all while being completely dairy-free.

So, roll up your sleeves, preheat the oven, and get ready to enjoy a fresh twist on a classic favorite.

28+ Delicious Dairy-Free Baked Empanadas Recipes to Satisfy Your Cravings

Dairy-free baked empanadas are an ideal option for anyone looking to enjoy a tasty, comforting dish without compromising on flavor.

From savory veggie-packed fillings to hearty meat and bean options, these 28+ recipes offer a variety of choices to suit all tastes.

Baked rather than fried, these empanadas provide a lighter yet just as crispy option for those who prefer healthier alternatives.

Each recipe in this collection is easy to make, customizable, and perfect for any occasion.

So, why wait? Start experimenting with these delicious dairy-free empanada recipes today, and discover how easy it is to enjoy the vibrant flavors of this traditional dish without the dairy!

Dairy-Free Beef and Potato Empanadas

These hearty dairy-free beef and potato empanadas are packed with savory flavors, including spiced ground beef, tender potatoes, onions, and garlic, all wrapped in a perfectly golden, flaky crust. They make for a delicious snack or meal option that is sure to satisfy your craving for savory comfort food without any dairy. The combination of beef and potatoes gives the empanadas a satisfying texture and flavor that everyone will love.

Ingredients:

• 1 lb ground beef
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 package dairy-free empanada dough discs
• 1 egg (for egg wash) or dairy-free milk, for brushing

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.
2. In the same skillet, add the diced potatoes, chopped onion, and garlic. Cook for about 8-10 minutes, until the potatoes are soft and the onions are translucent.
3. Add the cumin, paprika, salt, and pepper to the beef mixture. Stir well and cook for another 2 minutes to allow the spices to blend.
4. Remove the skillet from the heat and let the mixture cool.
5. Preheat your oven to 375°F (190°C).
6. Place the empanada dough discs on a flat surface. Spoon about 2 tablespoons of the beef and potato mixture onto each disc.
7. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal.
8. Brush the top of each empanada with a dairy-free egg wash or milk.
9. Arrange the empanadas on a baking sheet lined with parchment paper.
10. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.

These dairy-free beef and potato empanadas are the perfect blend of comfort and flavor. With a filling that’s both hearty and satisfying, they make an excellent meal or snack for anyone avoiding dairy. The golden, flaky crust holds all the flavors in place, making each bite irresistible. These empanadas can be enjoyed on their own or paired with a simple salad or salsa for added freshness.

Dairy-Free Spinach and Mushroom Empanadas

These dairy-free spinach and mushroom empanadas offer a healthy, plant-based filling that’s both satisfying and flavorful. Packed with earthy mushrooms, sautéed spinach, and a touch of garlic, these empanadas make the perfect option for vegetarians or anyone looking to add more greens into their meals. The savory filling, encased in a crispy, golden crust, delivers a delightful bite with every mouthful.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, finely chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free butter or olive oil (for brushing)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the chopped mushrooms and cook for another 5-7 minutes, until the mushrooms release their moisture and soften.
3. Stir in the chopped spinach, dried oregano, salt, and pepper. Cook for another 2 minutes, until the spinach wilts.
4. Remove from the heat and let the mixture cool.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface. Spoon about 2 tablespoons of the spinach and mushroom filling onto each disc.
7. Fold the dough over the filling and pinch the edges to seal.
8. Brush the tops of the empanadas with dairy-free butter or olive oil.
9. Place the empanadas on a parchment-lined baking sheet.
10. Bake for 20-25 minutes, or until golden and crispy.

These dairy-free spinach and mushroom empanadas are a delicious and wholesome choice for anyone craving a vegetarian option. The earthy mushrooms and nutrient-rich spinach combine perfectly to create a filling that is satisfying without being too heavy. The flaky, golden crust adds the perfect crunch, making these empanadas both flavorful and indulgent, all while remaining completely dairy-free.

Dairy-Free Sweet Potato and Black Bean Empanadas

These dairy-free sweet potato and black bean empanadas are bursting with bold flavors and vibrant colors. The creamy sweetness of the roasted sweet potatoes pairs perfectly with the hearty black beans, creating a filling that is both savory and slightly sweet. A hint of cumin and chili powder gives these empanadas a warm, satisfying flavor, making them the perfect dairy-free snack or appetizer.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, until tender and lightly browned.
2. In a skillet, sauté the onions and garlic in olive oil over medium heat until softened, about 3-4 minutes.
3. Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes to heat through.
4. Mash the roasted sweet potatoes with a fork until smooth and slightly chunky.
5. Add the sweet potato mixture to the black beans and stir to combine. Let the mixture cool.
6. Preheat your oven to 375°F (190°C).
7. Lay the empanada dough discs on a flat surface. Spoon about 2 tablespoons of the sweet potato and black bean filling onto each disc.
8. Fold the dough over and pinch the edges to seal.
9. Brush the top of each empanada with dairy-free milk for a golden finish.
10. Bake for 20-25 minutes, or until golden and crisp.

These dairy-free sweet potato and black bean empanadas are a flavorful and satisfying option for anyone seeking a wholesome, plant-based snack. The sweet potato adds a creamy texture, while the black beans provide protein and heartiness. With a touch of spice, these empanadas are perfect for anyone craving something delicious, filling, and dairy-free. Enjoy them fresh from the oven for the best flavor and texture!

Dairy-Free Chicken and Olive Empanadas

These dairy-free chicken and olive empanadas offer a wonderful combination of tender chicken, briny olives, and a variety of spices wrapped in a crispy, flaky crust. This savory filling is perfectly balanced, with the richness of the chicken paired with the sharpness of olives, making for a flavorful treat. They’re ideal for a quick meal or a delicious appetizer at any gathering, all while being dairy-free!

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1/2 cup green olives, pitted and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
2. Add the shredded chicken to the skillet, followed by the paprika, cumin, salt, and pepper. Stir to combine and cook for another 5 minutes to blend the flavors.
3. Remove the skillet from the heat and stir in the chopped olives and fresh parsley.
4. Preheat your oven to 375°F (190°C).
5. Place the empanada dough discs on a flat surface and spoon about 2 tablespoons of the chicken mixture onto each disc.
6. Fold the dough over the filling and press the edges to seal.
7. Brush the tops with dairy-free milk for a golden finish.
8. Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crisp.

These dairy-free chicken and olive empanadas are an ideal combination of savory flavors and satisfying textures. The tender chicken mixed with the briny olives creates a filling that’s full of depth and character, while the golden, flaky crust ties everything together perfectly. Whether for lunch, dinner, or a party snack, these empanadas are sure to be a hit for anyone following a dairy-free diet.

Dairy-Free Curried Vegetable Empanadas

For a flavorful and vibrant vegetarian option, these dairy-free curried vegetable empanadas are packed with a medley of colorful vegetables, including carrots, peas, and bell peppers, all spiced with aromatic curry powder. The mild heat from the curry and the sweetness of the vegetables create a delicious contrast, making these empanadas a satisfying meal for anyone craving a dairy-free dish full of flavor.

Ingredients:

• 1 large carrot, peeled and diced
• 1/2 cup frozen peas
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced carrot and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables begin to soften.
3. Stir in the peas, curry powder, turmeric, salt, and pepper. Cook for another 2 minutes, allowing the spices to coat the vegetables evenly.
4. Remove the skillet from the heat and let the vegetable mixture cool.
5. Preheat your oven to 375°F (190°C).
6. Place the empanada dough discs on a flat surface and spoon about 2 tablespoons of the curried vegetable mixture onto each disc.
7. Fold the dough over the filling and pinch the edges to seal.
8. Brush the tops of the empanadas with dairy-free milk to give them a golden finish.
9. Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crispy.

These dairy-free curried vegetable empanadas are a wonderful way to enjoy a rich, spiced flavor without any dairy. The combination of curry powder and turmeric gives the filling a fragrant and satisfying taste, while the vegetables add both sweetness and texture. These empanadas are perfect for a light lunch or as an appetizer, offering a unique twist on the classic empanada recipe that everyone will enjoy.

Dairy-Free Ham and Pineapple Empanadas

These dairy-free ham and pineapple empanadas are a delightful sweet and savory combination. The salty ham contrasts beautifully with the juicy sweetness of pineapple, creating a perfect filling for the empanada dough. This tropical twist on the classic ham and cheese empanada is completely dairy-free, yet just as satisfying, making it an excellent option for anyone looking for a fun and flavorful snack.

Ingredients:

• 1 cup cooked ham, diced
• 1/2 cup pineapple chunks, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the diced ham and cook for an additional 5 minutes to heat through.
3. Add the diced pineapple, thyme, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
4. Remove the skillet from the heat and let the mixture cool slightly.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface. Spoon about 2 tablespoons of the ham and pineapple mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk to ensure a golden crust.
9. Arrange the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

These dairy-free ham and pineapple empanadas are the perfect balance of sweet and savory flavors, offering a delightful twist on a classic combination. The salty ham pairs wonderfully with the sweetness of pineapple, making each bite a flavorful experience. With a golden, flaky crust and a satisfying filling, these empanadas are an excellent dairy-free snack or meal that will leave you craving more.

Dairy-Free Beef and Potato Empanadas

These dairy-free beef and potato empanadas are a hearty, comforting dish that combines ground beef with tender potatoes, seasoned with aromatic spices. The potatoes help balance the richness of the beef, creating a satisfying and flavorful filling. Perfect for lunch, dinner, or even as a savory snack, these empanadas are a great choice for those following a dairy-free diet while still craving something indulgent and filling.

Ingredients:

• 1 lb ground beef
• 1 large potato, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Cook the diced potato in boiling water for 10-12 minutes, until tender. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Add the ground beef, cumin, paprika, salt, and pepper to the skillet. Cook, breaking up the beef, for 7-8 minutes, until browned and cooked through.
4. Stir in the cooked potatoes and chopped cilantro, then remove from heat. Let the mixture cool slightly.
5. Preheat your oven to 375°F (190°C).
6. Place the empanada dough discs on a flat surface and spoon about 2 tablespoons of the beef and potato mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk for a golden finish.
9. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crispy.

These dairy-free beef and potato empanadas are both comforting and filling, with the savory flavors of the ground beef perfectly complemented by the soft potatoes. The combination of cumin and smoked paprika gives the filling a warm, aromatic depth. Whether served as a main dish or as part of a larger spread, these empanadas are sure to be a crowd-pleaser, offering a satisfying meal in a handy, portable form.

Dairy-Free Spinach and Chickpea Empanadas

Packed with nutritious spinach and hearty chickpeas, these dairy-free empanadas make for a light yet filling meal. The earthiness of the spinach pairs wonderfully with the creamy texture of chickpeas, and the cumin and garlic elevate the flavor profile. These empanadas are perfect for a quick lunch or dinner and offer a healthy, plant-based filling that’s entirely dairy-free.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (15 oz) chickpeas, drained and mashed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chopped spinach to the skillet and cook for 2-3 minutes, until wilted.
3. Stir in the mashed chickpeas, cumin, turmeric, salt, pepper, and lemon juice. Cook for another 5 minutes, allowing the flavors to combine.
4. Remove the skillet from heat and let the filling cool.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the spinach and chickpea mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk to give them a golden sheen.
9. Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crispy.

These dairy-free spinach and chickpea empanadas are a great choice for those seeking a light yet flavorful option. The spinach brings a fresh, earthy element, while the chickpeas provide a satisfying texture and protein boost. With the warming spices of cumin and turmeric, these empanadas are both comforting and nourishing, making them perfect for a quick meal or a healthy snack.

Dairy-Free Sweet Potato and Black Bean Empanadas

These dairy-free sweet potato and black bean empanadas are a delicious and wholesome choice, combining the sweetness of roasted sweet potatoes with the richness of black beans. The spices used in this filling, such as chili powder and cumin, add a touch of warmth and depth, making these empanadas a perfect balance of savory and slightly sweet. They’re great for a cozy meal or a tasty handheld snack that’s also dairy-free.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon fresh cilantro, chopped
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the cubed sweet potatoes on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the roasted sweet potatoes, black beans, chili powder, cumin, salt, and pepper. Mash the mixture slightly to combine the ingredients.
4. Remove from heat and stir in the chopped cilantro. Let the mixture cool.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the sweet potato and black bean filling onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk for a golden, crispy finish.
9. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

These dairy-free sweet potato and black bean empanadas offer a perfect balance of sweetness from the roasted sweet potatoes and the earthy richness of the black beans. With the addition of chili powder and cumin, the filling is spiced just right, making for a flavorful and satisfying meal. These empanadas are an excellent choice for a dairy-free dinner or snack and provide a hearty, plant-based option that’s both delicious and nutritious.

Dairy-Free Chicken and Olive Empanadas

These dairy-free chicken and olive empanadas are a delightful blend of tender, shredded chicken and briny olives, seasoned with a touch of garlic, onion, and oregano. The chicken provides a lean protein, while the olives add a savory, Mediterranean flavor that makes these empanadas both unique and satisfying. Perfect for lunch, dinner, or as an appetizer for a gathering, these empanadas are a fantastic choice for anyone following a dairy-free diet.

Ingredients:

• 2 cups cooked, shredded chicken
• 1/4 cup green olives, chopped
• 1/4 cup black olives, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and cook for 3-4 minutes until softened.
2. Stir in the shredded chicken, olives, oregano, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
3. Remove from heat and stir in the fresh parsley. Let the filling cool slightly.
4. Preheat your oven to 375°F (190°C).
5. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the chicken and olive mixture onto each disc.
6. Fold the dough over the filling and press the edges to seal.
7. Brush the tops with dairy-free milk for a golden finish.
8. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

These dairy-free chicken and olive empanadas offer a savory, Mediterranean-inspired flavor profile that’s rich in taste yet light enough to enjoy as a snack or a full meal. The combination of tender chicken and briny olives gives these empanadas a satisfying, savory depth, while the oregano and fresh parsley add a burst of herbaceous flavor. Perfect for any occasion, these empanadas are both easy to prepare and full of flavor, making them an excellent choice for dairy-free eaters.

Dairy-Free Apple and Cinnamon Empanadas

These dairy-free apple and cinnamon empanadas are the perfect dessert or sweet snack, offering the warm and comforting flavors of spiced apples wrapped in a golden, crispy dough. The cinnamon adds a familiar, sweet warmth, while the tender apples bring a natural sweetness that’s perfectly complemented by the light, flaky pastry. Whether served at a gathering or enjoyed with a cup of tea, these empanadas are a delicious treat for those following a dairy-free lifestyle.

Ingredients:

• 2 medium apples, peeled and diced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon dairy-free butter (optional)
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. In a skillet, melt the dairy-free butter over medium heat. Add the diced apples, brown sugar, and cinnamon, and cook for 5-7 minutes, until the apples start to soften.
2. Stir in the lemon juice and cornstarch, then cook for an additional 2-3 minutes until the filling thickens and becomes syrupy.
3. Remove from heat and let the mixture cool to room temperature.
4. Preheat your oven to 375°F (190°C).
5. Place the empanada dough discs on a flat surface and spoon about 1-2 tablespoons of the apple mixture onto each disc.
6. Fold the dough over the filling and press the edges to seal.
7. Brush the tops with dairy-free milk for a golden finish.
8. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crispy.

These dairy-free apple and cinnamon empanadas are the perfect way to enjoy a sweet, warm dessert that’s free of dairy. The natural sweetness of the apples combined with the aromatic cinnamon creates a comforting filling, while the flaky empanada dough provides the perfect texture. Ideal for any occasion, these empanadas are sure to be a hit with those who prefer dairy-free treats and those who simply enjoy delicious desserts.

Dairy-Free Mushroom and Leek Empanadas

These dairy-free mushroom and leek empanadas are a savory and earthy option, featuring sautéed mushrooms and tender leeks with a dash of thyme and garlic. The mushrooms add a rich umami flavor, while the leeks provide a gentle sweetness that balances the filling. These empanadas are perfect for a light lunch or dinner and offer a comforting, dairy-free alternative to traditional savory pastries.

Ingredients:

• 2 cups mushrooms, sliced
• 1 leek, cleaned and sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the garlic, mushrooms, and leeks, and cook for 5-7 minutes until the vegetables soften and release their moisture.
2. Stir in the thyme, salt, and pepper, and cook for an additional 3-4 minutes, allowing the flavors to meld together. Remove from heat and let the mixture cool.
3. Preheat your oven to 375°F (190°C).
4. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the mushroom and leek mixture onto each disc.
5. Fold the dough over the filling and press the edges to seal.
6. Brush the tops with dairy-free milk for a golden finish.
7. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crispy.

These dairy-free mushroom and leek empanadas offer a savory, umami-packed filling that’s as comforting as it is flavorful. The mushrooms and leeks complement each other beautifully, with the thyme providing a fresh, aromatic note. These empanadas are perfect for those who enjoy earthy, vegetable-based dishes and are an excellent choice for a light, satisfying meal or snack that adheres to a dairy-free diet.

Dairy-Free Beef and Potato Empanadas

These dairy-free beef and potato empanadas are a hearty and flavorful option for anyone craving a satisfying meal. The combination of ground beef and creamy potatoes, seasoned with cumin, garlic, and paprika, creates a filling that’s rich, comforting, and sure to please. The crispy, golden crust adds the perfect texture, making these empanadas a delicious snack or meal for lunch or dinner. They are an excellent choice for those following a dairy-free diet but looking for a filling and indulgent treat.

Ingredients:

• 1 lb ground beef
• 1 large potato, peeled and diced
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped (optional)
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Season with cumin, paprika, salt, and pepper.
3. Meanwhile, boil the diced potato in a pot of salted water until tender, about 10-12 minutes. Drain and mash the potato.
4. Stir the mashed potatoes into the cooked beef mixture. Add fresh cilantro if desired and mix thoroughly.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the beef and potato mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk for a golden finish.
9. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

These dairy-free beef and potato empanadas are the perfect combination of hearty and flavorful. The beef provides a rich, savory taste, while the potatoes add a comforting creaminess that makes the filling satisfying and filling. The warm spices bring everything together, making this a delightful dish for any occasion. Whether served as an appetizer or a main course, these empanadas will be loved by all, regardless of dietary preferences.

Dairy-Free Spinach and Artichoke Empanadas

A dairy-free take on the classic spinach and artichoke dip, these empanadas are loaded with creamy spinach, tender artichokes, and seasoned with garlic and lemon. The filling is perfectly balanced with savory, herby flavors, while the crispy empanada dough offers a satisfying crunch. These empanadas are a great way to enjoy the familiar flavors of a popular dip, but in a portable, snackable form—ideal for lunch, dinner, or as an appetizer for gatherings.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped (optional)
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the spinach and cook until wilted, about 2-3 minutes.
3. Add the chopped artichokes, oregano, nutmeg, salt, and pepper. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld.
4. Remove from heat and stir in lemon juice and fresh parsley if desired. Let the mixture cool slightly.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the spinach and artichoke mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk for a golden finish.
9. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

These dairy-free spinach and artichoke empanadas offer the comforting, herby flavors of a beloved dip, transformed into a convenient and delicious pastry. The combination of tender spinach, savory artichokes, and fragrant seasonings creates a filling that’s both satisfying and fresh. The crispy empanada dough provides the perfect contrast to the creamy filling. These empanadas are a great choice for anyone looking for a dairy-free snack or appetizer with a rich, flavorful twist.

Dairy-Free Sweet Potato and Black Bean Empanadas

These dairy-free sweet potato and black bean empanadas offer a satisfying and wholesome filling with the sweetness of roasted sweet potatoes and the earthiness of black beans. The cumin and chili powder provide a mild warmth that complements the ingredients, while the crispy, golden empanada crust makes each bite irresistible. These empanadas are a nutritious and hearty option for lunch, dinner, or as a snack, offering both protein and fiber in one delicious package.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon fresh cilantro, chopped
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and toss with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly browned.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the roasted sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, mashing the mixture slightly with a spoon.
4. Remove from heat and stir in fresh cilantro. Let the mixture cool to room temperature.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the sweet potato and black bean mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk for a golden finish.
9. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crispy.

These dairy-free sweet potato and black bean empanadas provide a flavorful and satisfying vegetarian option, combining the sweetness of roasted sweet potatoes with the earthy richness of black beans. The spices bring a mild heat that perfectly complements the filling, and the crispy empanada dough adds a delightful texture. These empanadas are a wholesome choice for a quick meal or snack and offer plenty of nutritional benefits, making them a favorite for those following a dairy-free or plant-based diet.

Dairy-Free Chicken and Mushroom Empanadas

These dairy-free chicken and mushroom empanadas are a savory delight, filled with tender, seasoned chicken and earthy mushrooms. The filling is complemented by aromatic garlic and fresh thyme, creating a comforting and satisfying flavor. The golden, flaky empanada dough offers the perfect crispy texture. Whether you’re looking for a quick lunch, dinner, or a tasty appetizer, these empanadas are sure to please any palate, and they’re a great option for those following a dairy-free diet.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 cup mushrooms, finely chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup chicken broth (dairy-free)
• 1 tablespoon fresh parsley, chopped (optional)
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.
2. Add the chopped mushrooms and cook for another 5-6 minutes until tender and the moisture has evaporated.
3. Stir in the shredded chicken, dried thyme, salt, and pepper. Add the chicken broth and cook for an additional 2 minutes, allowing the mixture to combine and the liquid to reduce slightly.
4. Remove from heat and stir in fresh parsley if desired. Let the filling cool.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the chicken and mushroom mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk for a golden finish.
9. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crispy.

These dairy-free chicken and mushroom empanadas are a flavorful and hearty choice, offering a satisfying filling with tender chicken and mushrooms. The combination of thyme, garlic, and fresh parsley adds depth to the dish, making each bite a comforting experience. With their crispy, golden crust and rich, savory filling, these empanadas are perfect for any occasion, whether you’re hosting a gathering or preparing a quick weeknight meal.

Dairy-Free Roasted Vegetable Empanadas

These dairy-free roasted vegetable empanadas are an explosion of flavors, packed with a medley of colorful roasted vegetables. The roasted sweet potatoes, zucchini, bell peppers, and onions come together in a filling that’s rich in texture and nutrients. Seasoned with cumin and paprika, this combination offers a smoky, savory flavor that’s perfectly balanced. The flaky, golden crust makes these empanadas the ideal snack or main dish, suitable for lunch, dinner, or a party appetizer.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon fresh cilantro, chopped (optional)
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato, zucchini, bell pepper, and onion with olive oil, cumin, paprika, salt, and pepper.
2. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
3. Remove from the oven and let the vegetables cool slightly. If desired, chop them further for a more uniform texture.
4. Preheat your oven to 375°F (190°C).
5. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the roasted vegetable mixture onto each disc.
6. Fold the dough over the filling and press the edges to seal.
7. Brush the tops with dairy-free milk for a golden finish.
8. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

These dairy-free roasted vegetable empanadas are a vibrant, flavorful option that’s both healthy and satisfying. The combination of sweet potatoes, zucchini, bell peppers, and onions offers a rich, hearty filling, while the spices add a touch of warmth and smokiness. The crispy crust makes these empanadas perfect for any occasion, and the versatile vegetable filling can easily be customized with your favorite seasonal produce. These empanadas are sure to be a crowd-pleaser and a fantastic addition to your dairy-free recipe collection.

Dairy-Free Shrimp and Avocado Empanadas

These dairy-free shrimp and avocado empanadas combine succulent shrimp with creamy avocado, seasoned with fresh lime juice and cilantro for a zesty, refreshing filling. The shrimp adds a touch of sweetness and texture, while the avocado brings a creamy richness that’s perfectly balanced by the citrusy lime. These empanadas are perfect for a light lunch or dinner, offering a unique and flavorful twist on traditional empanadas, while remaining dairy-free.

Ingredients:

• 1 lb shrimp, peeled, deveined, and chopped
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped shrimp and cook for 2-3 minutes until just pink and cooked through. Season with salt and pepper.
2. In a mixing bowl, combine the cooked shrimp, diced avocado, red onion, cilantro, and lime juice. Stir gently to combine.
3. Preheat your oven to 375°F (190°C).
4. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the shrimp and avocado mixture onto each disc.
5. Fold the dough over the filling and press the edges to seal.
6. Brush the tops with dairy-free milk for a golden finish.
7. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

These dairy-free shrimp and avocado empanadas are a delightful fusion of flavors, offering a light yet satisfying filling. The sweetness of the shrimp pairs beautifully with the creamy richness of the avocado, while the lime adds a refreshing brightness. The golden, flaky crust contrasts perfectly with the tender filling, making these empanadas an irresistible snack or main dish. Whether you’re serving them for a special occasion or as part of a weeknight dinner, these empanadas are sure to impress your guests and satisfy your cravings.

Dairy-Free Spinach and Feta Empanadas

These dairy-free spinach and feta empanadas are a perfect combination of fresh spinach, zesty dairy-free feta cheese, and savory herbs, all wrapped in a golden, flaky dough. The earthy spinach is sautéed with onions and garlic, and paired with the tangy feta for a rich and satisfying filling. Perfect for a light lunch, dinner, or as a party appetizer, these empanadas are packed with flavor and texture, making them a delicious addition to any dairy-free menu.

Ingredients:

• 4 cups fresh spinach, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup dairy-free feta cheese, crumbled
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper, to taste
• 1 tablespoon fresh dill, chopped (optional)
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for about 3-4 minutes, until softened.
2. Add the chopped spinach and cook for another 4-5 minutes, until wilted and tender. Season with salt, pepper, and nutmeg if using.
3. Remove from heat and let the mixture cool for a few minutes.
4. Stir in the crumbled dairy-free feta cheese and fresh dill if desired.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the spinach and feta mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk for a golden finish.
9. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crispy.

These dairy-free spinach and feta empanadas are a flavorful and healthy choice, offering a delicious mix of fresh spinach, savory onion, and tangy feta. The flaky dough creates a perfect contrast to the creamy filling, making each bite satisfying and comforting. Whether you’re making these for a weeknight meal or serving them as a snack at your next party, these empanadas will impress your guests and leave them wanting more. They’re a perfect option for anyone following a dairy-free diet but still craving delicious, savory treats.

Dairy-Free Beef and Olive Empanadas

These dairy-free beef and olive empanadas offer a rich and savory filling of seasoned ground beef combined with briny olives and aromatic spices. The tender beef is perfectly complemented by the tangy olives and a hint of cumin, creating a complex and flavorful filling. The crispy empanada crust adds the perfect texture to this hearty dish, making it an excellent choice for dinner or a satisfying snack. With bold flavors and a satisfying bite, these empanadas are sure to become a new favorite.

Ingredients:

• 1 lb ground beef
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup green olives, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup beef broth (dairy-free)
• 1 tablespoon fresh parsley, chopped (optional)
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
3. Stir in the chopped olives, cumin, paprika, salt, and pepper. Add the beef broth and cook for another 2-3 minutes, letting the flavors meld and the liquid reduce slightly.
4. Remove from heat and stir in fresh parsley if desired. Let the mixture cool slightly.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the beef and olive mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk for a golden finish.
9. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

These dairy-free beef and olive empanadas offer a savory and rich flavor profile that’s perfect for any occasion. The combination of ground beef, olives, and aromatic spices creates a hearty and satisfying filling, while the crispy empanada crust provides the ideal texture. These empanadas are a great choice for a filling dinner or as an appetizer at your next gathering. Packed with bold flavors and a delightful crunch, these empanadas are sure to satisfy your cravings for something hearty and delicious.

Dairy-Free Sweet Potato and Black Bean Empanadas

These dairy-free sweet potato and black bean empanadas offer a satisfying and wholesome filling that is both nutritious and full of flavor. The roasted sweet potatoes provide a natural sweetness, which pairs beautifully with the earthy black beans. Seasoned with cumin, chili powder, and a squeeze of lime, the filling is savory with a hint of spice. The golden, flaky dough rounds out the dish, making these empanadas an ideal option for lunch, dinner, or as a snack.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lime juice
• 1 package dairy-free empanada dough discs
• 1 tablespoon dairy-free milk (for brushing)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
2. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
3. While the sweet potatoes are roasting, sauté the chopped onion and garlic in a skillet over medium heat for 3-4 minutes until softened.
4. In a large bowl, combine the roasted sweet potatoes, sautéed onion and garlic, black beans, and lime juice. Mix well and adjust the seasoning if necessary.
5. Preheat your oven to 375°F (190°C).
6. Lay the empanada dough discs on a flat surface and spoon about 2 tablespoons of the sweet potato and black bean mixture onto each disc.
7. Fold the dough over the filling and press the edges to seal.
8. Brush the tops with dairy-free milk for a golden finish.
9. Arrange the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.

These dairy-free sweet potato and black bean empanadas are a delicious and hearty option that’s both flavorful and nutritious. The combination of roasted sweet potatoes and black beans creates a rich, satisfying filling, while the spices add a comforting warmth. The crispy, golden dough provides the perfect contrast to the tender filling, making each bite a delight. Whether you’re enjoying them as a main course or a snack, these empanadas are sure to be a hit and are a great addition to any dairy-free meal plan.

Note: More recipes are coming soon!