VEGAN THANKSGIVING LEFTOVER EMPANADAS
Our Vegan Thanksgiving Leftover Empanadas are a fun way to use up those holiday leftovers. Plant-based poultry, stuffing, and cranberry jelly are encased in a crispy empanada wrapper, resulting in a seasonal explosion of flavors. Now that’s something to be thankful for! And did we mention our empanadas are dipped in leftover gravy?
Ingredients
- 1 ¼ cup leftover vegan chicken ~8 oz, (or other leftover vegan protein of choice)
- 1 cup prepared stuffing
- ¼ cup cranberry jelly
- 8 empanada wrappers 5 inches in diameter
- Spray oil or olive oil
To serve:
- 1 cup vegan gravy for dipping
Instructions
- Prepare the filling: In a large bowl, combine the vegan with the stuffing. Then with a spoon, add dollops of cranberry jelly to the mixture and gently stir to combine. Do not over mix at the point, so you get pockets of cranberry jelly dispersed throughout the filling.
- Assemble the empanadas: Fill a small bowl full of water. Place 3 tablespoons of filling on the center of an empanada wrapper. Dip your fingers in the bowl of water and moisten the outer rim of the empanada wrapper. Then fold the empanada wrapper in half like a taco and press around the outer rim to close. Use the tines of a fork to press and seal the empanada. Using a paring knife, cut a small “X” in the middle of the empanada. Repeat with the remaining filling and empanada wrappers. Arrange the empanadas on a lined baking tray.
- Cook the empanadas: Spray or brush the empanadas with oil. Then air fry for 12 to 15 minutes at 400°F, turning midway through the cook time. (Or bake at 450°F for 17 to 20 minutes, turning midway through the cook time, then broiling on high for 1-2 minutes).
Notes
- Don't forget to defrost your empanada wrappers in the fridge the night before you make this recipe!
- Avoid the temptation to overstuff your empanadas. The key is to hit that sweet spot (about 3 tablespoons per 5” empanada disc) between an emaciated empanada and an overstuffed gordo.
- We tried cooking our empanadas in both a conventional oven and air fryer, and we have to say, the air fryer won out! The air fried empanadas came out crispier and more evenly cooked. However, the conventional oven method yields tasty empanadas as well, so if you don’t have an air fryer, you’ll still be good.
Tried this recipe?Let us know how it was!