Vegan Empanadillas de Pizza

Vegan Empanadillas de Pizza (Pizza Turnovers) are a classic Puerto Rican savory pastry that can be an appetizer or a whole meal!

Vegan | Soy-free

This recipe comes straight out of my grandmother’s kitchen #VeganizedPuertoRican. I’ve mentioned on some previous posts before, that the time I spent in my grandmother’s kitchen while growing up, served as a huge inspiration for most of my recipes today. All of my cooking knowledge comes from that kitchen!

Which is why today I’ll be sharing with you a Puerto Rican classic: Vegan Empanadillas de Pizza. Yes! This is another one for the Veganized Puerto Rican Series.

This dish is a combination of Italian & Caribbean Cuisine, which is probably why they look like calzones on-the-go! My grandmother always thought me to make these from scratch. Plus, I’ve learned not to trust frozen doughs that have tons of weird ingredients; I’m 95% sure that they’re not vegan-friendly.

Empanadillas are extremely versatile and easy to make. You can choose to fry them or bake them, they’re equally as good. You can also have these as an appetizer or make an entire meal out of them. But most importantly, the pizza version is not the only version!

Other variations:

• Soy ground
• Vegetables
• Potato curry
• Apple & cinnamon
• Guava paste with vegan cream cheese

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Vegan Empanadillas de Pizza

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Dough:

• 4 cups of all purpose flour
• 2 cups warm water
• 1 tbsp olive oil
• Dash of salt

Filling

• ½ cup marinara sauce
• Vegan mozzarella (I use Miyokos)
• Optional: Vegan Pepperoni (I use Yves)

Procedure

1. Preheat oven to 400 F.
2. To a mixing bowl, add flour, oil, salt and 1 cup of water and combine with a spatula.
3. Gradually add the rest of the water, until the dough feels elastic. You may not have to use the entire one cup of water left, make sure to add it gradually as you mix everything.
4. Turn dough onto a floured surface. Knead the dough for about 4 minutes, until smooth. Do not overmix or the dough will become tough.
5. Cut the dough in half, set one half to the side and divide the other half in 4. These 4 pieces should be good to make 4 empanadillas of 6 in. each.
6. Take one of the 4 pieces, and with a rolling pin, flatten it out until it’s 1 cm thick and evenly spread out. If you want perfectly round dough discs, use a small ceramic plate and cut the uneven corners. Repeat this step with each of the pieces.
7. Transfer all of the dough disks to a parchment paper-lined baking tray. Place 2 tbsp of marinara sauce right in the center of each dough disk. Top with vegan pepperoni & vegan mozzarella.
8. Fold over dough in half and roll the edges inwards to seal.
9. Place in the oven and bake for 20-25 minutes, or until golden brown.
10. Serve with extra pizza sauce for dipping, and ENJOY!

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