This recipe for empanadas may seem daunting, but the execution is easy. A wholesome buckwheat crust is stuffed with sweet roasted acorn squash and hearty black beans. These empanadas are the perfect thing to make for a potluck, where they're likely to be the most unique food on the table.

Black Bean and Squash Empanadas [Vegan, Gluten-Free]






For the Crust:

  • 1/2 cup buckwheat flour
  • 1/2 cup gluten-free oat flour
  • 1 cup garbanzo/chickpea flour
  • 1/4 cup non-GMO corn starch
  • 1/4 cup potato starch
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2/3 cup cold vegan butter, diced up
  • 5 or more teaspoons ice cold water

For the Filling:

  • 1 small/medium acorn squash
  • 1 13-5-ounce can black beans
  • 1 small yellow onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped cilantro
  • 1 small green pepper, finely chopped
  • 1 teaspoon olive oil
  • 1 1/2 teaspoon dried oregano
  • A dash of salt and pepper
  • 1 tablespoon rice wine vinegar or white vinegar


To Make the Crust:

  1. Prepare parchment paper with a little flour dusted on top for when you roll out the dough.
  2. Combine all dry pie crust ingredients in a bowl and mix together.
  3. Add the cold, diced vegan butter to the flour and, with a fork, work the butter into the dry mix. Do this for a few minutes, until you no longer see the chunks of butter and you're starting to see crumbles forming in the mix.
  4. Have your ice cold water handy, and spoon in the water as you work it into the flour with the fork. Keep adding the water until you see the dough is forming, if it begins to form gummy texture, stop.
  5. Form the dough into a ball and place onto the parchment paper.
  6. Place saran wrap on the top of the dough ball and lightly roll the dough out.
  7. Separate the dough into 2 parts, cover both separately with saran wrap, and place into the refrigerator. Let it sit for at least 30 minutes, preferably for an hour (adding it to the freezer for 5 more minutes is helpful, too)

To Make the Filling:

  1. Pre-heat oven to 350°F. Lightly drizzle olive oil on a baking sheet.
  2. Slice open the acorn squash length-wise, scoop out and discard the seeds, and place the flat sides down on the oiled baking sheet.
  3. Roast for 35-40 minutes.
  4. Meanwhile, prep the beans. Rinse beans from the can in a colander until clean.
  5. Place beans in a small saucepan and pour in enough water just to cover the beans.
  6. Pour the oil, vinegar, oregano, salt, and pepper and stir. Let sit while you make the sauce.
  7. In a food processor, mix the chopped onion, garlic, cilantro, chopped pepper — add salt and pepper to taste.
  8. Mix until well combined. If it comes out watery, try to strain out excess liquid so your sauce isn't too thin.
  9. Add the mixture to the beans, stir, and bring to a boil.
  10. Once boiling, reduce heat to medium and cover slightly. Check on it in 10 minutes. Turn off the heat once a thick sauce starts to form. Set aside to cool.
  11. When the squash is finished, scoop out the squash, and let cool in a bowl.
  12. Combine beans and squash in a bowl with a spoon and let rest. Don't put a hot filling in your empanadas or your dough will become a mess,

For the Final Steps:

  1. Prep for the final steps with 2 baking sheets, line them with parchment paper and pre-heat the oven to 350°F.
  2. Once the dough is ready, remove only 1 part of dough and leave the other in the refrigerator. Unwrap the first dough part onto your parchment paper, and keep one layer of saran wrap on top of the dough.
  3. Roll out the dough (about 1/8-inch thick).
  4. Using a biscuit cutter, cookie cutter, or even the mouth of a jar/glass, make circle cuts into the dough (approximately 3 inches in diameter).
  5. Assemble them directly on your baking sheets, don't be scared adding your filling, it can hold more than you think.
  6. Use your fingers to press down around the corners and close and then use a fork to really seal the deal.
  7. Once you're done with that first batch, you can put this tray in the oven.
  8. Remove the second dough from the fridge and repeat these steps for your second batch.
  9. Hand pies should bake for 25-30 minutes.
  10. Move hand pies to a cooling rack for a few minutes and then serve.