Vegetarian Empanadas with Greek Yogurt Dough

Serves: 24 empanadas

Prep time: 30 minutes

Cook time: 20 minutes


For the dough

- 2 cups whole wheat flour

- 2 cups plain Greek yogurt

- ½ tsp salt

- 3 tsp baking powder

- 1 egg beaten (in a small bowl)

For the filling

- 1 tbsp olive oil

- 125g sweet potato (approx. 1 cup)

- 1 large yellow onion

- 2 large garlic cloves, minced

- 1 cup canned chickpeas, drained and rinsed

- 1/3 cup dry lentils

- 1 tsp ground cumin

- 1 tsp chili powder

- ½ tsp dried oregano

- ½ tsp salt, pepper to taste

- 4 cups chopped kale leaves (or spinach)

- 3 tbsp tomato paste

- ½ cup low sodium vegetable broth

- 3 tbsp lime juice

- 1/3 cup Parmesan Cheese


For the dough

1. In a medium-sized bowl, combine flour, baking powder, and salt. Mix in Greek yogurt using a spatula until the dough starts forming a ball. From here, use your hands to knead the dough into a ball. You want the dough to still have moisture, but not stick to your hands. Set aside.

For the filling

1. Preheat the oven to 425 degrees.

2. Cook the lentils according to the package. Drain, rinse, and set aside.

3. While the lentils are cooking, heat oil in a large skillet over medium heat. Cook sweet potato, onion, and garlic until slightly softened (around 10 minutes).

4. Stir in the chickpeas, lentils, cumin, chili powder, oregano, salt, and pepper. Cook until well coated (around 5 minutes). Stir in kale, cook until wilted (around 1 minute). Stir in the tomato paste, cook for another minute (or until properly coated).

5. Stir in broth and lime juice; cook for 5 minutes or until sweet potatoes are tender and most of the liquid has evaporated.

6. Slightly mash the mixture with a fork (but it should not become homogenous). Stir in the parmesan.


1. Beat egg with 1 tbsp of water.

2. Sprinkle extra flour on a clean surface and roll out the dough until it’s very thin (as if you were making a thin-crust pizza). Using a glass, small bowl, or cookie cutter, cut out as many rounds as you can. Make sure to use extra flour on the surface to avoid the dough sticking to the counter.

3. Drop 1 tbsp of the filling in the middle of each round. Brush edges of dough with egg wash. Fold one edge over to the other and crimp with a fork to seal.

4. Place assembled empanadas on a parchment-lined baking sheet. Brush tops of empanadas with remaining egg wash, then bake for 15 to 20 minutes (or until golden brown), flipping over halfway. Serve with salsa, chimichurri sauce, guacamole, or sour cream.