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Flaky Vegan Empanadas (w/ Divine Mushroom Filling)

A savory, flaky vegan empanada filled with a rich, walnut-studded mushroom mixture.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 20 empanadas

Ingredients

  • 1 1/2 lb cremini or white mushrooms minced by hand or pulsed in a food processor
  • 2 portobello mushrooms minced by hand or pulsed in a food processor
  • 2 tbsp extra virgin olive oil or avocado oil
  • 1 yellow onion minced
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary minced
  • 2 tsp dried thyme leaves
  • 1 cup toasted walnuts minced to the size of sunflower seeds
  • 2 tbsp tamari (or regular soy sauce)
  • 1 tbsp balsamic vinegar
  • 1 tsp freshly cracked black pepper
  • salt to taste
  • 1 batch empanada dough see recipe below (use chilled dough balls)
  • 1/4 cup soy milk for brushing
  • 1 tbsp maple syrup mixed with soy milk for brushing
  • oil spray for air fryer basket or brush of oil

Instructions

  • Heat 2 tablespoons oil in a large skillet or Dutch oven over medium-high heat.
  • Add the minced yellow onion and minced garlic and sauté until the onion is softened and begins to turn golden, about 3–5 minutes.
  • Add the minced cremini, white, and portobello mushrooms, minced rosemary, dried thyme, and a pinch of salt; stir to combine.
  • Cook the mixture over medium heat, stirring occasionally, until the mushrooms release their liquid and most of it has evaporated and the mushrooms are tender, about 15–20 minutes.
  • Remove the pan from heat and stir in the toasted minced walnuts, tamari (or soy sauce), balsamic vinegar, and freshly cracked black pepper; adjust salt to taste. Let the filling cool.
  • On a floured surface, roll one chilled dough ball slightly thinner than a pie crust. Use a 6-inch cookie cutter (or desired size) to cut rounds; repeat until all dough is cut.
  • Preheat the air fryer to 350°F (or preheat oven to 350°F if baking). Whisk together soy milk and maple syrup in a small bowl for brushing.
  • Place about 1 1/2–2 tablespoons of cooled mushroom filling in the center of each dough round. Fold the dough over to form a half-moon and press edges together, then seal with a fork.
  • Spray or brush the air fryer basket with oil. Arrange empanadas in a single layer with at least 1/2" space between them (cook in batches if needed).
  • Brush the tops of the empanadas with the soy milk–maple mixture. Air fry at 350°F for 10 minutes, then check for golden color; if needed, flip and air fry an additional 5 minutes.
  • Remove empanadas and transfer to a plate. Repeat with remaining empanadas until all are cooked; you should have about 20 empanadas total.

Equipment

  • large skillet or Dutch oven
  • food processor (optional)
  • cutting board and knife
  • measuring spoons and cups
  • Rolling Pin
  • 6-inch cookie cutter or biscuit cutter
  • pastry brush
  • air fryer (or oven and baking sheet)

Notes

  • Use a 6" cutter for best size, but adjust if using a smaller cutter.
  • If using a small cutter, roll rounds slightly thicker, then roll each round thinner before filling.
  • Air fryer timing may vary by model; check for golden color and adjust as needed.
  • To bake instead of air frying, bake on parchment-lined sheet at 350°F for about 30 minutes.