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Vegetarian Chilean Empanadas

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“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.”
1 empanada

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

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