Whole Wheat Vegetable Empanadas are a little indulgent and a whole lot of fun to make! This vegetarian meal is made up of pretty little packages packed with veggies and cheese and made with half whole wheat flour for a whole grain boost.
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I’m that wife that sends her husband to work every day with a home-cooked lunch.
Sometimes it’s leftovers, but most of the time I make him something else for lunches for the week. For a while, I was making him empanadas because you can make a ton at one time, and they freeze really well, so they were just as good on the fifth day as they were on the first day.
If you follow my Instagram, you would have seen my posts on the Picadillo Empanadas and the mini Bacon and Date Empanadas. Those mini empanadas were AMAZING. I really need to make them again, but I’m afraid too because I’ll eat too many of them.
You’re probably thinking that these Vegetable Empanadas are difficult to make, but they’re not! The pretty little design at the edges is just simply about:
- folding a corner in
- then grabbing and folding along the entire edge until you reach the other corner
- then you just tuck that corner in and you’re done
Place all the empanadas on a parchment paper lined baking sheet, brush with some egg wash to get that nice shiny golden brown color, and then bake!
It’s almost like therapy for me when I make these.
I lose myself in the process, in the rhythm. Roll out the dough, place the filling, fold it over, fold in the edges, repeat. I could do it all day.
Even with the addition of the whole wheat flour, these Vegetable Empanadas still come out light, tender and flaky. But if you don’t want to use or don’t want to get whole wheat flour, all purpose flour alone will work just fine. Just replace the amount of whole wheat flour in the recipe with an equal amount of all purpose flour.
I personally like the flavor a whole wheat flour imparts to a dough. It’s a bit of a heavier taste, but I like things that you can tell are a little bit (or a whole lotta bit in some cases) good for you.
Whole Wheat Vegetable Empanadas are delicious and a bit healthier than your typical empanadas.
Feel free to play around with the filling! You can put anything in these babies.
Below I put some links to the tools I used for this recipe. My counters are tile and have grout, so I always use a large wood cutting board to roll out my doughs on. You can also purchase a marble pastry board which helps to keep the butter in your dough cool, which means a flakier pastry! I use my bench scraper for pretty much everything, and a nice rolling pin is essential in your kitchen.
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