Mushroom & Lentil Vegan Empanadas | Vegan Food & Living

Mushroom & Lentil Empanadas

Mushroom & Lentil Empanadas

These vegan empanadas are filled with juicy mushrooms and lentils encased in thick, crusty and indulgent pastry that make for a great lunchtime treat. Don't be fooled into thinking they're complicated to make as they're really quite simple.

Recipes makes 8 empanadas

Total Time: Prep time: 15 mins | Cook time: 25 min

Servings: 4

Total Time: Prep time: 15 mins | Cook time: 25 min

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the empanadas
  • 75 75 g closed cup mushrooms
  • 100 100 g tinned green lentils, drained
  • 0.5 0.5 320g sheets vegan shortcrust pastry
  • 2 2 pitted black olives
  • 0.25 0.25 onion, sliced
  • 0.5 0.5 Tbsp ground cumin
  • 0.25 0.25 Tbsp olive oil
  • For the green salsa:
  • 0.25 0.25 avocado
  • Juice and zest of a lime
  • 0.25 0.25 green chilli
  • 1 1 Tbsp coriander leaves
  • 0.5 0.5 tsp olive oil
  • For the chilli ketchup:
  • 18.75 18.75 g tomato ketchup
  • 0.25 0.25 tsp chilli flakes

Method

  1. Preheat the oven to 200c
  2. Make the salsa by blitzing together the ingredients in a mini food processor, or chopping finely by hand. Set aside in a serving bowl
  3. For the ketchup, mix the ingredients together, put into a small dish and set aside
  4. Heat a sauté pan with a little olive oil and cook the onions and peppers until soft. Remove from the pan to a bowl
  5. Blitz the mushrooms in a food processor, or dice finely by hand, and add to the sauté pan with a dash of oil. Cook on a medium-high heat until the liquid has evaporated. Put in a colander and press a little with a wooden spoon to remove any excess liquid
  6. Add the drained lentils, cumin, onion and olives back to the pan with the mushrooms and cook for a minute. Turn off the heat and leave to cool a little
  7. Cut 4 circles from each sheet of pastry and put a large spoonful of the mushroom blend in the centre. Fold over and crimp closed with a fork. Brush with soy milk  and bake in the oven for 15 minutes until golden
  8. Serve with the salsa and ketchup

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