VEGETARIAN CHILEAN EMPANADAS
Adapted from one of my favorites, recipe 131090, utilizing #453037 for my meat substitute. The latter is an olive-mushroom-lentil burger recipe which I've found to be a great substitute for ground beef in a number of recipes, including tacos, chili, and burgers. Can easily be veganized by using a cheese substitute and making your own biscuits, and using water to seal the edges instead of egg wash.
Provided by giani23
Categories Savory Pies
Time 1h
Yield 1 empanada, 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375. In a large skillet, sauté the onions and peppers in the oil on medium-low for 2 minutes or until the onions soften, and add the garlic and fry another minute. Add the mushrooms and spices, and continue to fry until mushrooms soften 2-3 minutes.
- While this is cooking, pulse the olives and beans in a processor to the consistency of finely ground meat, and add to the mixture. Add the lentils and raisins. Add a little flour, as needed to absorb the moisture released by the mushrooms, and finish off with the vinegar, cheese and cilantro. Turn off heat.
- Roll out the biscuits into thin rounds, top with a rounded tablespoon of the mixture, moisten the edges with egg, fold over and press the edges together with a fork, and brush the tops again with egg. Bake for 15-20 minutes until golden brown.
Nutrition Facts : Calories 187.3, Fat 6.6, SaturatedFat 2.2, Cholesterol 4.5, Sodium 361.1, Carbohydrate 26.4, Fiber 3.7, Sugar 6.8, Protein 6.9
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