These Puff Pastry Black Bean Empanadas are filled with a savory mix of black beans, corn, crispy hash browns, and a lightly spiced tomato-based sauce, all wrapped in flaky puff pastry and baked until golden. They work just as well for a light dinner paired with salad or rice as they do as easy, crowd-pleasing appetizers.
There’s a Reason This Starts with Puff Pastry
From the first crackly bite, puff pastry sets these empanadas apart. Its flaky layers and buttery flavor (without actual butter) turn a simple bean filling into something that feels special—without extra effort. It’s the shortcut that makes these empanadas both impressive and weeknight-friendly.
Why You’ll Love These Black Bean Empanadas
• Flaky, golden puff pastry shell
• Savory, hearty vegetarian filling
• Baked, not fried
• Easy to make ahead
• Naturally vegetarian and dairy-free
• Simple to customize with spice or protein
Ingredients for Puff Pastry Black Bean Empanadas
1½ packages puff pastry, thawed
2 tablespoons tomato paste
1 small yellow onion, finely diced
½ cup water
Salt, to taste
⅛ teaspoon cinnamon
¼ teaspoon cumin
⅛ teaspoon paprika
1 teaspoon ground cumin
1 clove garlic, minced
¼ teaspoon chili powder (optional)
1 can black beans, drained and rinsed
1 cup canned corn
4 frozen hash browns
2 tablespoons oil
Fresh lime juice
Optional for serving or filling: hot sauce, salsa, sour cream, shredded cheddar cheese, shredded chicken
How to Make Puff Pastry Black Bean Empanadas
Let the puff pastry thaw at room temperature for 30–40 minutes, until it unrolls easily without cracking.
Heat 1 tablespoon oil in a skillet over medium heat. Add the hash browns and cook until golden and crispy. Remove from the skillet, crumble into small pieces, and set aside.
Add the remaining oil to the skillet and lower heat to medium-low. Add the onion and cook until soft and lightly golden, being careful not to burn. Stir in garlic, cumin, paprika, cinnamon, and chili powder, cooking for about 1 minute until fragrant.
Add the black beans, corn, water, and tomato paste. Stir well to dissolve the tomato paste. Bring the mixture to a gentle boil, then reduce heat and simmer for 3–4 minutes, stirring often, until the beans soften slightly and the mixture thickens.
Stir in the crumbled hash browns, salt, and a squeeze of lime juice. Remove from heat and allow the filling to cool completely.
Roll each puff pastry sheet into a 9×14 rectangle. Cut out 6-inch circles. Spoon about 2 tablespoons of filling into the center of each circle.
Fold the dough over to form a half-moon. Moisten the edges lightly with water, pinch to seal, then crimp with a fork.
Preheat the oven to 375°F. Arrange empanadas on a lightly greased baking sheet and bake for 10–15 minutes, or until puffed and golden brown.
Serve warm with hot sauce, salsa, or your favorite toppings.
Vegetarian, Dairy-Free & Vegan Friendly
These empanadas are naturally vegetarian and dairy-free, and easily vegan when using puff pastry made with vegetable oil instead of butter. Puff pastry brands made without dairy still bake up light, flaky, and golden—perfect for this recipe.
What Is an Empanada?
Empanadas originated as portable meals—handheld pastries filled with savory or sweet fillings. They’re ideal for snacks, light meals, or appetizers and can be baked or fried depending on the dough and filling.
Variations & Easy Swaps
Add More Veggies
Try spinach, red onion, bell peppers, or zucchini.
Add Protein
Mix in shredded chicken, cooked ground meat, tofu, or plant-based crumbles.
Make Them Spicy
Add red pepper flakes, diced jalapeños, or extra hot sauce.
Cheesy Version
Stir shredded cheddar or pepper jack into the cooled filling before assembling.
Can I Use Phyllo Dough Instead of Puff Pastry?
Phyllo dough is much thinner and more delicate than puff pastry. While it can work, it tends to dry out and crack more easily. Puff pastry is sturdier and easier to seal, making it the better choice for empanadas—especially for beginners.
Storage & Reheating
Store baked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness. These also freeze well before or after baking.
Puff Pastry Black Bean Empanadas
Ingredients
- 1-1/2 packages puff pastry – Pepperidge Farm is a great vegan option
- 2 tbsp tomato paste
- 1 small yellow onion – make sure these are finely diced.
- ½ cup water
- Salt to taste
- ⅛ tsp cinnamon
- ¼ tsp cumin
- ⅛ tsp paprika
- 1 14 oz can black beans rinsed and drained
- 1 cup canned corn
- 4 frozen hash browns crumbled
- 2 tbsp oil
- 1 tsp cumin
- 1 clove garlic
- Optional: Mexican crema sauce
- Optional: hot sauce
Instructions
- Allow puff pastry to thaw on counter for 30-40 minutes until it unrolls without breaking
- Coat the bottom of a medium skillet with 1 tablespoon of oil and place it over medium heat.
- Once the oil is hot, add hashbrowns and cook on low-medium until golden brown and remove from stove.
- Crumble the hasbrowns into a bowl and set aside.
- Place 1 tbs of oil on low-medium heat, add onions, cooking until light golden brown . Make sure to not burn them
- Add cumin, paprika, and cinnamon. Stir everything and cook the mixture for about 1 minute
- Add the beans, water, corn and tomato paste. Stir everything to blend the tomato paste with the water.
- Bring the liquid to a boil, lower the heat, and let it simmer for about 3-4 minutes, stirring often until the beans have softened enough where they begin to get lightly mashed up. At this point, the sauce should have a thick consistency and remove from stove.
- Stir in the hasbrowns and salt and allow to fully cool down.
- Roll each puff pastry sheets on the counter, into a 9X14 square
- Cut 6-inch circles out of the dough
- Add about 2 tbs of the mixture to the middle of each circle
- Fold the circle dough in half and pinch the edges tightly to seal. It may be easier to wet your fingers with water. Take a fork and seal around the outer edge.
- Set empanadas on a baking sheet
- Bake at 375 degrees for 15 minutes or until golden brown
- Once cooled drizzle with crema sauce – eliminate if vegan
- Serve with hot sauce if you’d like them spicier
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