Empanadas are one of those apps that feel special but are surprisingly VERY easy to make at home. If you’re new to them, empanadas a popular Latin American savory pastry typically filled with meat, vegetables, or cheese, folded into dough, and fried.

This version is a baked empanadas recipe inspired by the flavors of arroz tapado, a classic Peruvian dish made with seasoned ground beef, aji amarillo, olives, and raisins. Instead of serving it layered with rice, the savory filling is tucked into empanada dough and baked until golden and crisp.

Why This Empanada Recipe Works

These empanadas are:

  • Baked, not fried, for a lighter feel
  • Made with a savory arroz tapado–inspired filling that’s rich and balanced
  • Completely vegan, but satisfying for everyone
  • Easy for game day, parties, or meal prep

The filling combines plant-based ground “beef,” aji amarillo, paprika, olives, and raisins for that classic sweet-and-savory contrast arroz tapado is known for.

Baking Sheet
Goya Empanada Dough Goya Empanada Dough
Abbot's Beef Abbot’s Beef
Nonstick Frying Pan Nonstick Frying Pan
Beast Blender Beast Blender
Nonspicy Aji Amarillo Nonspicy Ajiamarillo

Using Goya Empanada Dough

To keep things approachable, this recipe uses Goya empanada dough discs made for baking. Store-bought empanada wrappers make this recipe much faster and more consistent than homemade dough.

Look specifically for empanada dough labeled para horno (for baking). The discs bake up flaky and crisp without needing deep frying.

A Peruvian-Inspired Take on Empanadas

While empanadas are popular throughout Latin America, this filling is Peruvian-inspired, drawing directly from arroz tapado flavors rather than a specific empanada style from Argentina or elsewhere. These baked vegan empanadas are perfect served warm or at room temp which makes them ideal for entertaining, football Sundays, or casual gatherings where you want food people can grab and enjoy without utensils.

Tips for the Best Baked Empanadas

For the best results:

  • Let the filling cool completely before assembling
  • Dab the edges lightly with water to help seal well
  • Don’t overfill the dough discs! 2-3 tbsp max
  • Seal edges tightly with a fork to prevent leaking
  • Brush with oil or an egg wash for a nice golden color
  • Cook on a lower heat around 350 until golden to avoid a crunchy breakable crust

These small steps make a big difference in any baked empanadas recipe.

How to Store and Reheat Baked Empanadas

One of the best things about baked empanadas is how well they store. After baking, let them cool completely before refrigerating. To reheat, place them in a 350°F oven for about 8–10 minutes to bring back the crisp exterior. If your empanadas come out on the softer side, reheat by microwaving to soften them slightly.

Why Empanadas Are Great Party and Game Day Food

Game day food needs to be low stress, and empanadas are perfect for prepping in advance. You can assemble them using Goya empanada dough, refrigerate them, and bake right before guests arrive. Or, you could bake them earlier in the day and reheat quickly in the oven or microwave. That flexibility makes this baked version super useful when managing various dishes or hosting a large group.

{If you like this recipe you’ll love my VEGAN FLAUTAS and my CILANTRO CASHEW DRESSING.}

Baked Vegan Empanadas with Arroz Tapado–Inspired Filling

Yield: 10 empanadas
Baked vegan empanadas with an arroz tapado–inspired filling made using Goya empanada dough. An easy baked empanadas recipe perfect for game day or parties.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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Ingredients

Filling

  • 1 tbsp Avocado Oil
  • ¼ Red Onion, diced
  • ½ Red Bell Pepper, diced
  • 1.5 cups Ground Beef , I'm using 1 entire box of Abbot's plant-based beef
  • ½ tsp Paprika Powder
  • ½ tsp Garlic Powder
  • 1 tbsp Non-Spicy Aji Amarillo Sauce, linked in the blog post
  • 10 Black Olives, roughly chopped
  • 2 tbsp Raisins, roughly chopped
  • Salt & Pepper, to taste

For Assembling

  • 10 Empanada Dough Disc, I use 1 entire pack from Goya
  • Oil or Egg Wash, for brushing

Creamy Cilantro Sauce

  • 1 cup Greek Yogurt, I'm using Cocojune's plant-based Greek Yogurt
  • ½ cup Cilantro Leaves
  • ½ Lime, juice from
  • 1 pinch Sea Salt

Instructions
 

Make the filling

  • Heat the avocado oil in a skillet over medium heat. Add the diced onion and red bell pepper and cook until soft and lightly golden, about 7-8 minutes.
  • Stir in the paprika and garlic powder, then add the Abbot’s beef and aji amarillo paste. Cook, stirring occasionally, until the mixture is well browned and any excess moisture has cooked off.
  • Season with salt and pepper. Stir in the chopped raisins and olives and cook for another 1–2 minutes.
  • Remove from heat and let the filling cool completely. This step is important so the empanadas seal properly.

Assemble the empanadas

  • Preheat the oven to 350°F.
  • Place the empanada discs on a clean surface. Use your finger to lightly dab the edges of the disc with water. Add about 2-3 tablespoons of filling to the center of each disc. Don’t overfill.
  • Fold the dough over to form a half-moon. Press the edges together firmly, then crimp with a fork to seal.
  • Place the empanadas on a lined baking sheet and lightly brush the tops with oil or an egg wash.

Bake & Make Sauce

  • Bake for 20–25 minutes, or until golden brown and crisp. Halfway through baking rotate the pan 180 degrees.
  • Blend all of the sauce ingredients together in a blender and set aside.
  • Let cool slightly before serving with the cilantro sauce.
Author: Annie Kimmelman