How often have you gone out to eat and seen your family and friends enjoy a crisp pastry filled with juicy meat and wondered how it may taste. Being the only Vegetarian in my family, this happens to me all the time.
Therefore I created this delicious VEGAN KEEMA EMPANADA especially for you. Hot flaky pastry filled with flavourful Vegan Keema, this is a snack of your dreams!!!

Do try and tag me on Instagram @supaintsonplates #supaintsonplates. I would love to hear from you!



Crisp Empanadas stuffed with spicy and flavorful Vegan Keema.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Appetizer, Sides, Snack
Cuisine Indian Cuisine, Mexican Cuisine
Servings 12 Empanadas


  • 1 Onion chopped
  • 2 tbsp Ginger Garlic paste
  • 2 Tomato chopped
  • 1 tsp Keema Masala optional
  • Red Chilli Powder to taste
  • 1/2 tsp Cumin
  • 1 tsp Coriander Powder
  • Salt to taste
  • 2 tbsp Vegetable Oil
  • 2 Cup Soy Granules

Ingredients for Dough:

  • 2.5 Cup All Purpose Flour
  • 1/2 Cup Coconut Oil cold pressed
  • 1 tsp Salt
  • 1/4 Cup Cold Water
  • 1 tbsp White Vinegar



  • Soak the Soy Granules in hot water for half hour. 
  • Add Oil to pan. 
  • Once hot add Cumin.
  • Once the Cumin crackles, add Onions. Sautee until light brown. 
  • Add ginger garlic paste and sautee for 3-4 minutes until brown
  • Add Red Chilly powder and Coriander powder and sautee for a minute
  • Add Tomatoes and cook covered on a low flame for 5-7 minutes.
  • Strain the Soy Granules, squeeze out all the excess water and add to the pan. 
  • Add Shan Achar Gosht Masala, mix well and cover and cook the Keema for 20-25 minutes. Keep stirring every few minutes. 
  • Once the water has evaporated and the Keema is cooked, transfer to a bowl and leave to cool.


  • Refrigerate the Coconut Oil for half hour. 
  • Add the flour to a mixing bowl along with Salt and Coconut Oil and mix with a pastry cutter or your fingers until the mixture resembles a coarse meal.
  • Mix cold water and Vinegar together and add to the flour and knead until the flour comes together.
  • Transfer the flour to lightly floured the kitchen counter and knead with your hands until the dough looks smooth.
  • Wrap the dough in cling wrap and refrigerate for atleast an hour.


  • Preheat the oven at 200 degrees.
  • After an hour divide the dough into small balls. Roll them out and stuff them with the filling. Press the edges with the help of a fork or an Empanada mould.
  • Line a baking tray with parchment paper. Place the Empanadas on top and bake for about 20 minutes. 
  • Serve hot with your favourite dips.
Keyword Vegan Empanada, Vegan Keema Empanada

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