Baked Empanadas

Empanadas are traditional pastries in Spain and the Americas that can be filled with any number of savory or sweet ingredients. Although frying is a common cooking method, you can skip the added fat and load up on flavor instead with our oil-free, baked version. The dough is simple to prepare and uses just a few plant-based staples. While we offer both sweet and savory options for filling, feel free to get creative and stuff them with other legumes, vegetables and/or fruits. The ‘surprise inside’ is what makes an empanada so fun! Friends and family of all ages will be begging you to make our Oven Baked Empanadas time and time again.



  • 1/2 cup oat flour
  • 4 tablespoons flaxseed, golden, ground
  • 2 tablespoons water (more if necessary)
  • 2 tablespoons cassava, cooked, mashed
  • 1 tablespoon applesauce
  • Black pepper, freshly ground, to taste
  • Sea salt, to taste (optional)*

Sweet Filling

  • 3-4 bananas, ripe
  • 1 1/2 teaspoon sucanat (optional)
  • 1 teaspoon cinnamon

Savory Filling

  • 4 cups mushrooms, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1/2 cup parsley, fresh, chopped
  • 1/3 cup white wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon thyme, fresh, chopped
  • 2 teaspoons garlic, minced
  • Black pepper, freshly ground, to taste
  • PREP TIME 30
  • COOK TIME 25
  • Serves 5-6



  1. Preheat oven to 350°F and line baking sheet with parchment paper.
  2. Mix oat flour and flaxseed in a bowl.
  3. Add cassava and applesauce and knead into a dough, then add water until you have reached the desired consistency. Rest dough for 5-10 minutes, adding extra water if it dries out.
  4. Roll dough out then cut into circles. Place filling in the center of each circle, then fold the dough in half. Seal edges by pinching the dough or by using a fork.
  5. Bake for 20-25 minutes or until golden brown.

Sweet Filling

  1. Mash bananas. Stir in cinnamon and sucant (optional).

Savory Filling

  1. Sautee onion and celery in a nonstick pan over medium heat for 10 minutes, stirring occasionally and adding a drop or two of water as needed to prevent sticking.
  2. Add garlic and chopped mushrooms and cook until softened, about 5 minutes.
  3. Reduce heat to low. Add mustard and wine and simmer for 5-10 minutes, until liquid evaporates.
  4. Stir in parsley and thyme, and season with black pepper to taste.

Note: The dough tends to be in the sweet side because of the applesauce.  If your filling of choice is sweet, no salt may be necessary.  With a savory filling that uses tamari or other sodium-containing condiment, salt may not be necessary either.