Pulled Oats® Empanadas

12 servings

Looking for a delicious vegan empanada recipe? The iconic bread pie of Spanish and South American cuisine is filled this time with Pulled Oats®. A quick and easy (still healthy) snack that can be varied countless times.

prep time 30 min


  • 1 pack puff pastry dough (400 g)
  • 240 g Pulled Oats® Nude
  • 1 shallot
  • 2 cloves of garlic
  • 2 tbsp rapeseed oil
  • 1 tbsp tomato puree
  • 2 tsp dried oregano
  • 1 tsp hot pepper powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper from the mill
  • 1/2 tsp dried chili from the mill
  • Egg or oat milk tai kauramaitoa


  1. Make the filling first. Peel and chop the onion and garlic. Sauté the onion and garlic in oil in a pan. Add Pulled Oats® and fry for a moment. Stir in tomato puree and spices.
  2. Preheat oven to 200°C. Let dough sit at room temperature for 15 minutes to temper. Roll out dough on a floured surface. Cut into circles using a ring cutter or small bowl. Alternatively divide into 12 small balls of dough and roll into individual circles.
  3. Spoon some of the Pulled Oats® mixture (about ½ dl) on the center, then fold into half-moon shapes. Seal edges by pressing with a fork. Brush the egg or oat milk over each empanada.
  4. Bake empanadas in the oven until golden, 15-20 minutes.

Recipe: Sanna Kekäläinen