Vegan Chorizo & Potato Empanadas with Romesco Sauce

Savory and satisfying vegan empanadas filled with a spicy chorizo and potato mixture, served with a vibrant Romesco sauce.

Prep Time

30 minutes

Total Time

65 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.96/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Spicy

Ingredients

Servings

250gVegan Chorizo(Crumbled)

£3.00

2mediumRusset Potatoes(Peeled and diced)

£0.60

1mediumOnion(Diced)

£0.30

2clovesGarlic(Minced)

£0.10

1tspSmoked Paprika

£0.15

0.5tspChili Powder

£0.05

0.5tspDried Oregano

£0.05

2tbspOlive Oil

£0.20

0.5tspSalt

£0.01

0.3tspBlack Pepper

£0.03

1packageVegan Empanada Dough(Store-bought or homemade)

£3.50

Romesco Sauce Ingredients(See Romesco Sauce Recipe Below)

1largeRed Bell Pepper(For Romesco Sauce)

£0.90

1largeTomato(For Romesco Sauce)

£0.50

0.5cupRoasted Almonds(For Romesco Sauce)

£1.75

2clovesGarlic(For Romesco Sauce)

£0.10

2tbspRed Wine Vinegar(For Romesco Sauce)

£0.15

0.5tspSmoked Paprika(For Romesco Sauce)

£0.15

0.3cupOlive Oil(For Romesco Sauce)

£0.20

0.3tspSalt(For Romesco Sauce)

£0.01

Total Cost

£11.75

£1.96 per serving

Instructions

1.
**Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
2.
Add diced potatoes to the skillet and cook until slightly softened, about 8-10 minutes. Stir occasionally to prevent sticking.
3.
Add crumbled vegan chorizo, smoked paprika, chili powder, oregano, salt, and pepper to the skillet. Cook, breaking up the chorizo with a spoon, until heated through and the potatoes are tender, about 5-7 minutes. Taste and adjust seasonings as needed. Let cool slightly.
4.
**Preheat Oven:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5.
**Assemble the Empanadas:** On a lightly floured surface, roll out empanada dough to about 1/8-inch thickness. Use a round cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles.
6.
Place a spoonful of the chorizo and potato filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal the empanadas.
7.
Place empanadas on the prepared baking sheet. Brush the tops with a little bit of oil or plant-based milk for a golden color (optional).
8.
**Bake:** Bake for 25-30 minutes, or until golden brown and crispy.
9.
**Prepare the Romesco Sauce:** Preheat broiler. Place red bell pepper and tomato on a baking sheet and broil until skin is blackened, about 10-15 minutes. Rotate vegetables for even charring.
10.
Place the charred vegetables in a bowl and cover with plastic wrap for 10 minutes to steam. This helps loosen the skin.
11.
Peel the skin off the vegetables. Discard seeds from the bell pepper. Roughly chop the roasted vegetables.
12.
In a food processor or blender, combine the roasted bell pepper, tomato, roasted almonds, garlic, red wine vinegar, smoked paprika, olive oil, and salt. Blend until smooth. Add water, 1 tablespoon at a time, if needed to reach desired consistency. Taste and adjust seasonings.
13.
**Serve:** Serve the warm empanadas with Romesco sauce on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (220g)

625 kcal / 2615 kJ

Carbs

55g

21% of RDA

Fat

38g

54% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a spicier filling, add a pinch of cayenne pepper or a finely chopped chili pepper to the skillet along with the other spices.

If you don't have time to make your own empanada dough, store-bought vegan empanada dough works great. Check the ingredients to make sure it's vegan.

Empanadas can be made ahead of time and reheated in the oven or air fryer.

The Romesco sauce can be made a day or two in advance and stored in the refrigerator.

If you can't find pre-made vegan chorizo, you can use other plant-based sausage alternatives, like Italian style, and season it heavily with smoked paprika, chili powder, and oregano to get a similar flavor.