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Easy Tex Mex Pecan Empanadas (Vegan)

Vegan or not, everyone will love these "meat" pockets. Empanadas are hand held meals or desserts, which are simple to make. You can ideally make these with your family, freeze them, and they are so easy - make them in a flash.

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For our empanadas, you'll bake instead of fry. You won't have worry if you have all the right seasonings, either. Royalty Pecan Farm's Tex Mex is perfect for this recipe. Also, look for the full recipes at the end to incorporate gluten free and do-it-yourself pecan Tex Mex "meat" recipe options.

Feeds 4 people, 2 pockets each.

You'll need:

1 package of pre-made pie crust dough, 2 crusts

1 cup Royalty Pecans Tex Mex (buy at least the 8 oz bag)

1 can of Rotel Tomatoes with Green Chiles, 10 oz

1 egg's whites


Preheat the oven to 350 F. Take dough out of refrigerator and let come to room temperature. Unroll the dough. Combine pecans and tomatoes in a food processor or chop by hand until pecans are bite sized.

Then cut both pie dough into a square. This helps things to line up to close the pocket. Next cut the square of dough and into quarters.

Place about 2 Tablespoons of pecan mixture in the center of each square. Garnish with cilantro, if you'd like. Paint the egg white on all edges of the pocket, fold the dough in half.

Seal the triangle by pressing a fork on all edges.

Repeat and put all 8 triangles on a greased baking sheet or on a sheet with parchment paper and bake at 350 F for 12 mins.

Once they are browned on the edges, pull them out of the oven and let them cool for 2 mins. Serve with pico de gallo and/or guacamole.

Some non-vegan options: add grated Monterrey Jack cheese on top of the pecan mixture before you close it. Melt 4 Tbsps of butter or use pecan oil and brush the tops of the dough after you seal the pockets and before you put them in the oven.

If you'd like to season the pecans yourself, choose this Tex Mex pecan meat filling recipe, click here.

Recipe for gluten free pie crust, click here.

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