An image of potato empanadas on a plate.

Potato Empanadas

These tasty veggie meat-stuffed empanadas are crispy on the outside and soft on the inside. They are a fantastic way to use leftover mashed potato, and are delicious served with a side salad or great as a grab and go lunch.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Servings 15


  • 4 cup mashed potatoes
  • 1 cup oat flour
  • 1 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 2 cup Veggie Taco Meat


  • Preheat an oven to 400°F.
  • Mash all of the ingredients except the Veggie Taco Meat together.
  • Take a packed 1/4 cup of the potato mix, and form in the palm of your hand into a 4" disc. Add 1 heaped tablespoon to the center of the disc, and fold the potato around it, keeping the mix inside with your thumbs while you pinch the edges together, forming a clamshell. Place on a parchment-lined baking tray. Repeat until all of the potato mix has been used.
  • Bake for 15 minutes. Carefully flip them, and bake for an additional 15 minutes.
  • Allow to slightly cool and enjoy. You can also store them in an airtight container in the fridge for up to 4 days.