We’re nuts for these vegan picadillo empanadas

The best toddler-birthday-party food I’ve ever had were picadillo empanadas. Fede, a boy from my daughters’ daycare, turned 3, and his mom baked a huge batch of them. She had made the dough by hand and she pulled out tray after tray while the kids played.

After the party, I asked if she’d teach me how to make them. She explained that she never followed an actual recipe, particularly for the picadillo. The word simply means “mince,� so she would mince whatever meat she had on hand, but always seasoned the mix with sauteed onion and garlic and included a salty-sweet mix of olives and raisins.

Inspired by her lesson and advice, I make the filling, often beefy, vegan. Crumbly bits of pecans mimic the texture of browned ground beef but retain a nice crunch. Once it’s simmered in the spiced tomato sauce, it ends up as satisfying as meat.

(Mariah Tauger / Los Angeles Times)

Mixing, rolling and cutting empanada dough from scratch is worth trying if you’re into playing with dough. Plus, most store-bought doughs aren’t vegan, so you’ll want to keep this recipe handy if that’s how you eat.

Because this dough is oil-based, it’s easy to handle, unlike butter- or lard-based ones, which can melt and get greasy on hot days. Although twisting the rim into a rope takes some practice, it’s fun to attempt, and the results will be delicious no matter what. (Sealing the edges with a fork works just as well.)

Once baked, the empanadas can be enjoyed hot, warm or room temperature. A cooling, tangy avocado dip is just the thing to balance all the big flavors on the inside.

Vegan Picadillo Empanadas

Time 1 hour

Yields Makes about 12

Empanada Discos

Time 30 minutes

Yields Makes enough for 12 (4-inch) rounds

Sazón Spice Mix

Time 5 minutes

Yields Makes about 2 1/2 tablespoons