These vegetarian empanadas are filled with a Puerto Rican-style vegan empanada filling. A few shortcuts (using canned potatoes and lentils) make these lentil empanadas quick and easy to make.
They are both vegetarian and vegan (as long as you make sure your dough is vegan), so if you’re looking for more vegetarian Puerto Rican dishes, add this one to your list.
Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal.