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Spicy Vegetarian Empanadas


  1. Preheat oven to 190°c.
  2. In a non-stick pan, melt the Flora Plant Unsalted, over medium heat, and sauté the chilli peppers for about 5 minutes.
  3. Add the meat substitute and brown.
  4. Add taco seasoning and water. Simmer for a few minutes until mixture thickens.
  5. Fold in spinach and turn off heat. Allow the mixture to cool slightly.
  6. Cut the puff pastry into circles using a 10cm round cutter.
  7. Scoop a heaped tablespoon of the cooked mixture onto each circle. Add a pinch of grated Violife on top.
  8. Using water, dampen the edges of the pastry and fold the circle in half, covering all the filling. Crimp the edges of the dough with a fork to seal the empanada.
  9. Place empanadas on a baking sheet and bake for 12-15 minutes, or until lightly golden brown. Serve with guacamole.