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

In need of some more recipe inspiration? Check out our collection of delicious vegan mushroom recipes

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