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Fluffy Jalapeño and Cream Cheese Empanadas (Vegan)

Fluffy Jalapeño and Cream Cheese Empanadas (Vegan)

Servings: about 12 empanadas
Servings 12 empanadas


  • ¼ cup sliced jalapeños from a jar, diced
  • 1  clove garlic, finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon finely ground black pepper
  • ¼ teaspoon dried oregano
  • 2 teaspoons red wine vinegar
  • 1 teaspoon agave or brown rice syrup
  • ¾ cup GO Veggie! Dairy Free Classic Plain or Chive & Garlic Cream Cheese
  • 2 sheets non-hydrogenated puff pastry, thawed (Aussie brand)


  • Pre-heat oven to 425°F.
  • For filling, add jalapeños, garlic, sea salt, pepper, oregano, red wine vinegar, agave or brown rice syrup, and GO Veggie! Dairy Free Cream Cheese into a mixing bowl. Mix until uniform.
  • Line a baking sheet with parchment or a silpat. Set aside
  • Cut out 3-inch circular shapes from puff pastry with a biscuit cutter.
  • Place about 2 teaspoons filling in each round and fold into a half circle shape over filling.
  • Press to seal with a fork around the edges, and poke top with fork prongs to allow steam to escape.
  • Repeat until all dough is used. Extra cream cheese filling can be used for dipping.
  • Place empanadas on a baking sheet. Bake for about 20-22 minutes, or until golden.
  • Created by: Spork Foods, www.sporkfoods.comwww.sporkonline.com
    ©Spork Foods 2014