Argentinian-style Vegan Empanadas

local_grocery_store Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, finely chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegan butter, cold and cubed
• 1 1/2 cups all-purpose flour
• 1/4 cup ice water

restaurant_menu Method

1. 1.Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. 2.Add the mushrooms, smoked paprika, cumin, oregano, salt, and black pepper. Cook until the mushrooms are tender and the mixture is fragrant, about 10 minutes.
3. 3.Remove the skillet from the heat and let the mixture cool.
4. 4.Preheat the oven to 375°F.
5. 5.In a large bowl, whisk together the flour and salt. Add the vegan butter and use your fingers to work it into the flour until the mixture resembles coarse sand. Add the ice water and stir until the dough comes together.
6. 6.On a floured surface, roll out the dough to 1/8-inch thickness. Use a 3-inch cookie cutter to cut out circles.
7. 7.Place a spoonful of the mushroom mixture in the center of each circle. Fold the dough over the filling and crimp the edges with a fork to seal.
8. 8.Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
9. 9.Serve warm and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure the vegan butter is cold and cubed before adding it to the flour mixture. This will help create a flaky and tender dough.
• chevron_rightIf the dough is too dry, add a little more ice water, 1 tablespoon at a time.
• chevron_rightIf you don't have a cookie cutter, use a small bowl or cup to cut out the circles.