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ImpossibleTM Empanadas

Chef J Michael Melton
Impossible Empanadas, stuffed with Impossible ground beef made from plants.
  • 12Servings
  • Not Too Tricky
  • 21Ingredients
  • 30 minPreparation
  • 60 minCooking
  • 90 Total TimeTotal Time

Try this tasty Impossible™ Empanada recipe, featuring Impossible™ Beef Made From Plants, savory olives and sweet golden raisins.

21 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible Beef or Beef Lite Made From Plants
  • 1 Tablespoon Vegetable oil
  • 1 carrot, peeled and chopped (approx. 1 cup)
  • 1 medium Yukon gold potato, peeled and chopped (approx. 1 cup)
  • 1 small yellow onion, finely chopped
  • 1 Clove garlic, minced
  • 1 fresh poblano pepper
  • 1 red bell pepper, diced
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander
  • 1/2 Tablespoon dried oregano
  • 1 1/2 Cups vegetable stock
  • 1/2 Cup green olives, roughly chopped
  • 1/2 Cup golden raisins
  • 1 Cup canned crushed tomatoes
  • Kosher salt and freshly ground black pepper as desired
  • 2 eggs or plant-based liquid egg
  • 4 packages of 5 inch empanada puff pastry dough discs (48 total dough rounds)
  • 2 Cups Sour Cream or Plant-Based Sour Cream
  • 2 limes, zested and juiced
  • 1 Bunch cilantro, chopped
5 steps
  1. Prepare the Pepper

    Roast poblano pepper for 5 minutes directly under the broiler in your oven, or until the skin is blackened and well blistered. Turn over and broil for another 5 minutes on the opposite side. Remove from oven, cover with aluminum foil or place the pepper in a clean paper bag. Allow to steam for 5 minutes and then peel the skin off of the pepper, slice open and remove the seeds and stem, and dice. Alternatively, use a small can of green chiles instead of roasting your own pepper.

  2. Make the Filling

    Heat oil in a large pan over medium heat, then crumble Impossible Beef into the pan. Allow to sear, only stirring occasionally to further break up meat and caramelize on all sides until cooked through, about 4-5 minutes. Add carrot, potato, onion, garlic, red bell pepper, cumin, coriander, and oregano to the pan, and stir to combine. Cook until onion and carrot are soft, about 8-10 minutes. Add in the roasted and chopped poblano pepper and cook for an additional minute. Add vegetable stock and scrape the bottom of the pan to pick up all the flavor that's developed there. Simmer for 10 minutes, stirring occasionally. Add in golden raisins, green olives, and crushed tomatoes, and cook for about 5 more minutes. The mixture should be thickened at this point and the potatoes tender. Season to taste with salt and pepper, and then allow to cool to room temperature.

  3. Make the cilantro lime crema

    Finely chop the cilantro. Combine with the sour cream and lime juice and zest in a bowl, and stir until well-combined. Make this crema completely plant-based by substituting with plant-based sour cream!


    Preheat oven to 425°F. Mix 2 eggs with 1 tablespoon of water to make the egg wash, or use plant-based liquid eggs. Add 2 tablespoons of the cooled picadillo mixture to the center of each dough round. Brush the edge of each with some egg wash and fold in half to seal. Crimp the sealed edge with a fork, or fold, twist and pinch the edge to create a rope-like shape. Transfer the empanadas to two parchment-lined baking sheets and brush them with the remaining egg wash. Bake until golden brown, about 16-18 minutes.

  5. Serve and Enjoy

    Serve empanadas with cilantro lime crema for plenty of tasty dipping. Makes about 50 empanadas. Enjoy!

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