Flaky Vegan Empanadas (w/ Divine Mushroom Filling)

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I love a recipe that’s straightforward, comforting, and actually better the next day. These flaky vegan empanadas fit that bill. The crust turns golden and crisp in the air fryer while the mushroom filling stays juicy and deeply savory — thanks to a little balsamic, tamari, and toasted walnuts for texture. No complicated techniques, just some attentive cooking and a bit of patience while you roll and fill.

They’re great as a snack, appetizer, or a main when paired with a simple salad. Make the filling ahead and refrigerate it; it tightens up and becomes easier to portion into rounds. If you’re making a crowd, this recipe scales well — you’ll likely end up with about 20 empanadas from one batch of dough and the filling amounts listed below.

Below you’ll find a clear ingredients list with quick tips, step-by-step instructions that follow the original method exactly (but cleaner), troubleshooting notes, tools, and ideas for swaps and seasonal variations. Let’s get into it.

Ingredients at a Glance

1 1/2 lb cremini or white mushrooms, minced by hand or use a food processor — the base of the filling; choose cremini for deeper flavor or white for a milder profile.

2 large portobello mushrooms, minced by hand or use a food processor — adds meaty texture and umami; mince to roughly the same size as the creminis.

2 tbsp extra virgin olive oil or avocado oil — for sautéing the aromatics and mushrooms; avocado oil tolerates higher heat.

1 yellow onion, minced — builds sweetness and body in the filling; mince small so it softens quickly.

4 cloves of garlic, minced — for pungent depth; add toward the end of the onion sauté to avoid burning.

1 tbsp fresh rosemary, minced — aromatic woodsy note; finely chop to avoid fibrous bites.

2 tsp dried thyme leaves — adds savory lift; dried is fine here since the filling cooks a while.

1 cup toasted walnuts, minced to size of sunflower seed — provides crunch and richness; toast them briefly in a dry pan for more flavor.

2 tbsp tamari soy sauce, or regular soy sauce — seasoning and umami; tamari is gluten-free if needed.

1 tbsp balsamic vinegar — brightens and adds subtle sweetness to balance the soy sauce.

1 tsp freshly cracked black pepper — finishing seasoning; use freshly cracked for best aroma.

Salt to taste — adjust after adding soy and vinegar; you may need little or none depending on your soy sauce.

1 batch of empanada dough, see recipe below — the recipe expects you to have made or bought dough and divided it into chilled balls.

1/4 cup soy milk — mixed with maple syrup for a vegan “egg” wash to brown the tops.

1 tbsp maple syrup — sweetens the soy milk wash slightly for a golden finish.

Oil spray — to lightly grease the air fryer basket or brush oil instead to prevent sticking.

Flaky Vegan Empanadas (w/ Divine Mushroom Filling) Made Stepwise

1. Prep your ingredients. Mince the cremini/white mushrooms and portobellos either by hand or in a food processor so they’re roughly the same size. Mince the onion, garlic, and rosemary. Toast and finely chop the walnuts to about the size of a sunflower seed. Measure the tamari, balsamic, dried thyme, and pepper.

2. Heat the pan. Warm 2 tablespoons of extra virgin olive oil or avocado oil in a large pan or Dutch oven over medium-high heat until the oil shimmers.

3. Sauté onions and garlic. Add the minced yellow onion and minced garlic to the hot oil. Sauté, stirring frequently, until the onions begin to turn golden and soften — about 4–6 minutes. Lower the heat slightly if the garlic begins to brown too quickly.

4. Add mushrooms and herbs. Add all minced mushrooms, 1 tablespoon fresh minced rosemary, and 2 teaspoons dried thyme to the pan along with a pinch of salt. Stir to combine so the oil and aromatics coat the mushrooms.

5. Cook the mushrooms down. Reduce heat to medium and cook, stirring occasionally, for 15–20 minutes. The mushrooms will release a lot of liquid; let it evaporate gradually. Watch carefully so they don’t dry out completely — the goal is tender, moist mushrooms, not a dry crumble. If the pan gets too dry before the mushrooms are tender, lower the heat and continue cooking gently.

6. Finish the filling. Remove the pan from heat. Stir in 1 cup toasted minced walnuts, 2 tablespoons tamari soy sauce (or regular soy sauce), 1 tablespoon balsamic vinegar, and 1 teaspoon freshly cracked black pepper. Taste and add salt as needed — because soy sauce adds saltiness, you may only need a small pinch. Set the filling aside to cool until it’s easy to handle.

7. Chill and ready the dough. While the filling cools, remove one dough ball from the refrigerator and place it on a lightly floured workspace. Keep remaining dough refrigerated until you’re ready to roll each ball to maintain flakiness.

8. Roll and cut rounds. Flour your rolling pin and hands. Roll the dough ball out until it’s slightly thinner than a pie crust. Use a large cookie cutter (6″ preferred) to cut rounds. If your cutter is smaller, expect smaller empanadas and more of them; adjust filling accordingly. Re-roll scraps once or twice if needed but avoid overworking the dough.

9. Preheat the air fryer and make the wash. Preheat your air fryer to 350°F (about 175°C). In a small bowl, combine 1/4 cup soy milk with 1 tablespoon maple syrup — this is your vegan wash for a golden top. Have a pastry brush ready.

10. Fill and seal empanadas. Place about 1 1/2 to 2 tablespoons of the cooled mushroom filling in the center of each dough round. Fold the dough over to form a half-moon. Place the empanada on the floured surface and press the edges together. Use a fork to crimp and fully seal the edges; ensure there are no gaps so the filling won’t leak in the air fryer. Repeat with remaining rounds and filling.

11. Prepare the air fryer basket. Lightly spray or brush the bottom of the air fryer basket with oil to prevent sticking. Arrange the assembled empanadas in the basket without overcrowding, leaving at least 1/2″ space between them for air circulation.

12. Brush with wash and air fry. Brush the tops of each empanada lightly with the soy milk-maple mixture. Air fry at 350°F for 10 minutes. After 10 minutes, check for a golden color. If they aren’t golden enough, flip each empanada and air fry an additional 5 minutes.

13. Remove and repeat. Transfer hot empanadas to a clean plate. Air fry the remaining empanadas in batches, following the same steps (lightly oil basket, space them out, brush tops, air fry). You’ll likely have more filling than needed for the first batch, so continue assembling and frying until you’ve used all the dough and filling.

14. Yield. Once finished, you should have about 20 delicious empanadas. Serve warm or room temperature.

Why You’ll Keep Making It

These empanadas hit the trifecta: easy make-ahead filling, quick assembly, and crisp pastry without frying. The mushroom-walnut combo gives a satisfying, meaty bite that meat-eaters and vegans alike appreciate. They’re portable, reheatable, and endlessly customizable, so they become a go-to for weeknight dinners, parties, and packed lunches.

They’re also forgiving. The filling tolerates a range of mushroom types, and the air fryer produces consistent results without a deep fryer. The walnut adds richness and texture that elevates an otherwise simple savory filling.

Quick Replacement Ideas

Mushrooms: Swap with a mix of eggplant and finely chopped roasted beets for a different texture.

Walnuts: Use toasted pecans or sunflower seeds if nut allergies are a concern (adjust to preference).

Tamari/soy sauce: Replace with coconut aminos for lower sodium and slightly sweeter notes.

Balsamic vinegar: White wine vinegar plus a pinch of sugar can stand in if needed.

Soy milk/maple wash: Use aquafaba (chickpea brine) brushed on top for a more neutral finish.

Tools & Equipment Needed

Large sauté pan or Dutch oven — for cooking down the mushrooms evenly.

Food processor (optional) — speeds up mincing mushrooms and walnuts, but hand-mincing works fine.

Rolling pin and floured workspace — for rolling dough thin and even.

6″ cookie cutter (preferred) — for uniform, party-sized empanadas; smaller cutters work too.

Air fryer — the recipe is written for air frying; it gives a crispy, lower-oil finish.

Pastry brush — to apply the soy milk-maple wash for golden tops.

Things That Go Wrong

– Overcrowded air fryer basket — leads to uneven browning and soggy bottoms. Leave space between empanadas.
– Filling too hot or wet — if the filling is not cooled enough, it can make the dough soggy. Let it cool so it firms slightly.
– Seals not tight — make sure edges are crimped fully with a fork; leaking filling can burn and stick.
– Mushrooms undercooked or swimming in liquid — cook long enough for most liquid to evaporate but stop before they become dry. You want moist, not soupy, filling.
– Dough overworked — overhandling makes the crust tough. Keep dough chilled between shaping batches.

Holiday & Seasonal Touches

– Fall: Add 1/4 cup cooked and mashed pumpkin or roasted squash to the filling for a sweeter, seasonal twist; increase spices with a pinch of smoked paprika.
– Winter holidays: Toss in 1/4 cup dried cranberries with the walnuts for a bright pop against the savory mushrooms.
– Spring/Summer: Stir in a handful of chopped fresh parsley and a squeeze of lemon before filling for freshness.
– Party platter: Serve with chimichurri, roasted red pepper aioli, or a simple vegan ranch for dipping.

Cook’s Notes

– Dough: The recipe assumes a chilled batch of empanada dough divided into balls. Keep unused dough refrigerated until needed to preserve flakiness.
– Cookie cutter size: 6″ rounds are recommended. If using a smaller cutter, use less filling per round (about 1 tbsp) to avoid overfilling.
– Walnuts: Toasting intensifies flavor — do it in a dry skillet over medium heat for 3–5 minutes, shaking frequently until fragrant. Cool before chopping.
– Salt: Because soy sauce/tamari adds sodium, taste the finished filling before adding extra salt. You may not need it.
– Make ahead: The filling can be made a day ahead and stored in the fridge. Bring it to room temperature before filling the dough for easier handling.

Refrigerate, Freeze, Reheat

– Refrigerate: Store cooled empanadas in an airtight container in the fridge for up to 4 days. Re-crisp in the air fryer at 350°F for 4–6 minutes.
– Freeze (raw): Assemble empanadas, place on a baking sheet until firm in the freezer, then transfer to a sealed bag or container. Freeze up to 2 months. Cook from frozen in the air fryer at 360°F for 12–15 minutes, flipping halfway, until golden and heated through.
– Freeze (baked): Bake or air fry first, then freeze cooled empanadas on a sheet before transferring to a bag. Reheat from frozen in the air fryer at 350°F for 6–8 minutes.
– Reheat (leftovers): Reheat in the air fryer at 350°F for 4–6 minutes for best texture. Microwave will work but softens the crust.

Ask the Chef

Q: Can I bake these in the oven instead of an air fryer?
A: Yes. Preheat oven to 400°F. Place empanadas on a parchment-lined sheet, brush with the soy milk-maple wash, and bake 18–22 minutes, rotating halfway, until golden.

Q: How do I make the empanadas crisp if I don’t have oil spray?
A: Lightly brush the air fryer basket with oil or brush a thin coat of oil on the bottoms of each empanada before placing them in the basket.

Q: My filling seems bland — what to adjust?
A: Increase tamari by 1/2 tbsp, add another splash of balsamic, or finish with more cracked black pepper. A tiny pinch of smoked salt can add depth.

Let’s Eat

Serve these warm with a bright salad, chimichurri, or a tangy slaw. They also travel well for picnics or potlucks — make them the day before and reheat quickly in the air fryer. The texture contrast between the flaky crust and the juicy, walnut-studded mushroom filling is irresistible. Enjoy, and don’t be surprised if they become a regular in your rotation.

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