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Cook the Chickpea Filling

Prepare the Vegetarian Empanada Sauce

Prepare the Water Dough

Prepare the Oil Dough

  • All Purpose Flour 350.0 g
  • Shortening 180.0 g
  • Iodized Salt 2.0 g
  • Water 25.0 g

Assemble and Cook the Chickpea Empanada

  • Oil

Reimagine the classic empanada kaliskis with a vegetarian twist. Instead of filling these flaky treats with ground pork, chopped beef, or sliced ham, prepare a tasty stuffing loaded with chickpeas, potatoes, and peppers. This one’s an absolute treat for the senses!



  1. Cook the Chickpea Filling

    60 minutes
    • Heat a pan and add oil.
    • Sauté garlic for 2 minutes.
    • Cook onions until translucent.
    • Add tomatoes and cook for 10 minutes until a thick paste is formed.
    • Add carrots, garbanzos, peppers, and Knorr Aromat All Seasoning Powder.
    • Add tomato sauce. Bring to a boil and simmer for 20 minutes.
    • Add potatoes and cook for 15 minutes.
    • Remove from heat. Add spring onions.
    • Set aside to cool.
  2. Prepare the Vegetarian Empanada Sauce

    30 minutes
    • Heat a pan over medium heat. Add a bit of oil and sauté the minced garlic and brunoised onions until they become translucent.
    • Add the deseeded and diced tomatoes to the pan. Continue to sauté until the tomatoes are soft.
    • Sprinkle the Knorr Aromat All Seasoning Powder and ground black pepper over the sautéed mixture. Stir well to combine.
    • Pour in the water and add the dried bay leaf. Stir the mixture well.
    • Lower the heat and let the sauce simmer. Continue to stir occasionally to prevent the sauce from sticking to the pan.
    • Taste the sauce and adjust the seasoning if necessary. If the sauce is too thick, you can add a bit more water.
    • Once the sauce has reached your desired consistency and taste, remove the bay leaf.
  3. Prepare the Water Dough

    65 minutes
    • Mix all ingredients in a food processor.
    • Let rest for 1 hour.
  4. Prepare the Oil Dough

    30 minutes
    • Mix all ingredients in a food processor.
    • Use short bursts so that the mixture resembles coarse breadcrumbs.
  5. Assemble and Cook the Chickpea Empanada

    80 minutes
    • Use a rolling pin to flatten the water dough into a circle. Place the oil dough over the water dough. Wrap the water dough around the oil dough, creating a secure seal around the oil dough.
    • Flatten the circular dough and use a rolling pin again to shape it into a rectangle. Once done, take the edges of each side and fold it into two to create a rectangle. Use a rolling pin to flatten and shape this is a rectangle. Repeat this step again.
    • Roll the longer side of the rectangle to a log or like a cake roll. Cut the sides of the log and throw away the excess. Cut the roll into 1/2 - 1 inch thick.
    • Take a piece of small dough and flatten again with a rolling pin. Spread it into a thin circle. Place the chickpea filling in the center. Make sure to leave some excess space for the edges.
    • Seal the dough by pinching it with your fingers and use a fork to pleat or crimp the edges.
    • Repeat the former 2 steps for the remaining small doughs.
    • Heat oil in a saucepan and deep-fry the empanada over medium heat until it turns a golden brown color. Drain excess oil from the fried empanada with a paper towel.