Empanadas are these delicious patties, that can be stuffed with anything you can imagine. This time we are bring you how to make the perfect mushroom empanada.
Prep Time5 minutesmins
Cook Time25 minutesmins
Resting Time10 minutesmins
Total Time40 minutesmins
Course: Appetizer, Main Course
Cuisine: Argentinean-Inspired, Comfort Food, Latin American
Quarter the mushrooms and cube the vegan mozzarella.
Sauté the onions, garlic, thyme and parsley with the olive oil for 2 minutes and add the mushrooms.
Stir until golden and add a pinch of salt and pepper.
Prepare the assembling table
Make vegan "egg" wash. Prepare two little bowls, one with water and the other with two tablespoons of water and the paprika.
Spread the dough with a rolling pin on a surface with just a little bit of flour to avoid sticking.
Cut the discs with a 3-4 inches cutter or any circular plate with a circular shape.
Assemble
Pre-heat the oven at 450ºF (230ºC).
Line a baking sheet with parchment paper.
Moist your fingertips in the water bowl and spread some water in the edges of the discs.
Fill the discs with about one full tablespoon of the cold mixture in the center of the disc and adding a piece of vegan cheese on top.
Close the discs and with a fork, put pressure in the moist edges until perfectly closed.
Brush the empanadas with the paprika mixture.
Pinch the top of the empanadas with a fork, so they can release well the heat while being baked, that way they won't explode.
Bake
Bake the empanadas on a non-stick pan or a flat pan with a lined-parchment paper, for 15-20 minutes (until golden).
Video
Notes
It is crucial to put water in the discs' tips before closing them. Otherwise, they will open in the oven.You can have the mix prepared a couple of hours or a day before.You can store the empanadas in the fridge, separating them with pieces of parchment paper.To bake frozen empanadas, you just need to place them directly in a baking tray without defrosting. You might need to leave them in the oven for another 5 minutes.Empanadas are well kept frozen for months, so they make a great meal prep.The dough is well kept wholly covered in the fridge for two days.