Mushroom Empanadas Recipe (2024)

These vegan mushroom empanadas are delicious and easy-to-make party food. They're made with puff pastry, mushrooms, and vegan cheese, and they're sure to please vegans and meat-eaters alike. So, if you're looking for a tasty main course or appetizer that's both filling and delicious, give these empanadas a try!

If you are running out of empanada-filling ideas, you have come to the right place!

If you live in places like Argentina, you can buy cut empanada discs in supermarkets, but most of us don’t. So, make sure you look at our Vegan Empanadas Dough recipe, which takes only 5 minutes to make, as they don’t require any proofing.

Cremini mushrooms are a great addition to your diet, as they are very low in calories but pack lots of nutrients and health benefits, including immune system boosting and cancer prevention properties.

We love using all kinds of mushrooms in our fall recipes, to eat seasonally and enjoy their flavors at their best!

🧾 Ingredients

These empanadas are made with just a handful of ingredients.

• Mushrooms: These fungi are the star of the show, offering a hearty, meaty texture. They're also a great source of protein and fiber, making your empanadas both delicious and nourishing.
• Green Onions: These add a mild, sweet kick and a pop of color. Not to mention, they're rich in antioxidants, so you're not just pleasing your palate but also doing your body some good.
• Garlic: A staple for flavor, garlic brings a zesty undertone that complements the mushrooms perfectly. Plus, it has proven health benefits, like being anti-inflammatory and rich in vitamins.
• Parsley: This herb doesn't just sit there looking pretty; it brings a fresh, earthy flavor that balances the richness of the mushrooms. Bonus points: it's packed with essential vitamins like C and K.
• Homemade Empanada Dough (5-minute dough recipe), made with whole wheat flour): Using whole wheat flour amps up the fiber and nutritional value, and making it yourself ensures no preservatives or funky stuff. Also, the dough is quick to make, saving you time without sacrificing flavor.

Optional: oil (or vegan butter), thyme, vegan mozzarella, and salt.

🔪 Instructions

This Mushroom Empanada recipe is easy. The steps are divided into three: preparing the filling, assembling the empanadas, and baking.

Empanada dough notes

If you are making your empanada dough, plan for an extra 35 minutes, 5 minutes for making the dough, and optional 30 minutes to let the dough sit in the fridge so it becomes easier to manage with your rolling pin.

Here's our homemade dough recipe, which also works for savory tarts (pies), like our carrot tart and eggplant pie.

If you use store-bought dough instead of homemade dough, take it out of the fridge 10-15 minutes before using it.

Filling notes

Wash and dry the mushrooms. Some mushrooms come with all the dirt on them, and some don’t. Just make sure that you clean them and clip their ends.

Step 1: Chop only the tops of the green onions, then the garlic and parsley leaves. Make sure they are all finely chopped.

Step 2: Grab your clean mushrooms and slice them with two cuts. If you have small mushrooms, leave them as they are or simply half them. They will reduce in size as they cook and lose water.

Step 3: In a saucepan, lightly heat a tablespoon of oil, stir-fry the chopped garlic, add onion, and cook on medium heat; then Add the quartered mushrooms and chopped parsley, thyme, salt, and pepper. Stir constantly and remove from the heat. Let the mushroom mixture cool down in a large bowl.

Step 4: Fill the dough discs, add the filling, and moisten the edges. Read below the step-by-step detailed instructions for closing each disc successfully.

Note: you can use a blender or food processor optionally, but I prefer our empanadas with a chunky filling. It is just a matter of taste.

Step 5: Close each empanada disc either with a fork or by folding the edges inwards.

Step 6: Place the empanadas on a lined baking sheet with parchment paper and optionally brush them with "vegan egg wash." See below how it is made; then bake them in a preheated oven. (see notes below).

Vegan "Egg wash": the mixture comprises ¼ teaspoon of smoked paprika plus two tablespoons of water.

Empanadas assembling notes

1. Dust your working surface. Place the empanadas discs on the floured surface.
2. Prepare two little bowls with water.
3. Add and stir the paprika into one of them. This step is optional and only serves to add a deeper golden color while the empanadas bake.
4. Fill the discs with about one full tablespoon of the mushroom filling in the center of the disc, and add a piece of vegan cheese inside (optional).
5. Moist your fingertips in the water bowl and moisten the edges of the discs. This will help the discs to close better as you put some pressure on them.
6. Fold and close the discs. Grab half a circle and close the pockets. With a fork, put pressure on the moist edges until perfectly closed. You can also fold wavy edges with the "repulgue" Argentinean technique if you want wavy edges. See the video to find out how.

If you want to know more about the folding technique (repulgue). Check out the folding tips.

Top tip: pinch the top of the empanadas with a fork so they can release the heat well while being baked; that way, they won't explode.

Perfect Empanadas Baking Notes

1. Preheat oven to 450ºF (230ºC).
2. Arrange the empanadas on an oiled baking tray or use parchment paper.
3. Bake for 15 minutes or until golden brown, watching it after minute ten, to them from burning. You want them crispy but not burned!
4. Remove from heat.
5. Enjoy an empanada by itself or with your favorite chimichurri sauce or pico de gallo.

📖 Variations

• Additional veggies - You can add spinach, green bell pepper, or add corn to the mushroom mixture when stir-frying. Spinach mushroom empanadas are a popular mix, and you need to add a bunch of chopped spinach while you cook the filling. Always cook at medium heat to prevent the spinach from wilting too much.
• Oil - if you use oil for stir-frying, you can also use coconut oil instead of olive oil.
• Extra umami - if you want to give some extra touch, add one tablespoon of soy sauce or coconut aminos.
• Vegan cheese - we love adding some shredded vegan mozzarella cheese or vegan ricotta cheese; they pair very well with mushrooms.
• Cooking method - some people prefer using a deep fryer instead of baking, completely up to you. We always bake our empanadas for a healthier version. If you go for a fried version, please skip the optional paprika brushing step, as the water doesn't go well with hot oil!

🥡 Storage

Check the tip about storing and thawing empanadas on our vegan empanadas dough.

You will need to separate the empanadas with parchment paper before freezing.

After thawing, bake and consume. Do not freeze again.

You can store any remaining dough sealed with plastic wrap in the fridge for up to three days.

❓ FAQ

Vegan lentils empanadas

Vegan empanadas dough

Savory carrot tart

Vegan Eggplant pie

If you love mushrooms, I am sure you will love this easy stuffed portobello recipe, air fryer oyster mushrooms, and our Stuffed Herbs Stuffed Piopini recipe. Check them out!

Also, you can benefit from mushrooms by consuming them as a supplement and adding it to your meals. We like using Lions Mane Mushroom Powder Organic Supplement - (USA Grown).

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

📋 Recipe

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