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Mushroom Empanadas

Latin American · 60 min · Medium · 8 empanadas

Mushroom Empanadas

Flaky hand pies filled with deeply browned mushrooms, onion and olives. The filling must be cold and dry before it goes near the pastry, or the parcels burst in the oven.

~330 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-free
Plan it:

Method

  1. 1

    Make the pastry

    ⏱ 30 min

    Rub the cold vegan butter into the flour with a pinch of salt until it looks like coarse breadcrumbs with some larger flakes left. Add ice-cold water a spoonful at a time and bring it together into a dough without kneading. Wrap and chill.

  2. 2

    Cook the filling

    ⏱ 12 min

    Heat the olive oil in a frying pan over high heat and cook the mushrooms until they have released their water and browned. Add the onion and garlic and cook until soft, then stir in the smoked paprika, cumin and oregano.

  3. 3

    Cool it down

    ⏱ 15 min

    Stir the olives and parsley through the filling and season well. Spread it on a plate and let it cool completely — warm filling melts the pastry and steams the parcels open.

  4. 4

    Fill and fold

    Heat the oven to 425°F conventional (200°C fan). Roll the pastry thin and cut out one circle per serving. Spoon filling onto one half of each, leaving a clear border, fold over and press the edges with a fork to seal.

  5. 5

    Bake

    ⏱ 25 min

    Arrange on a lined tray, brush with a little plant milk, and bake until deep golden and firm.

Notes

Cold butter, cold water, cold filling — that is the whole technique. Any filling left proud of the seal will leak, so seal firmly and do not overfill. They freeze well unbaked.

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