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–+ servings
vegan empanadas recipe

Vegan Empanadas

Flaky, golden vegan empanadas stuffed with a savoury filling of mushrooms, olives and smoked paprika, ready in about 45 minutes from start to finish. Perfect as an appetizer, for tapas nights or party platters.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 16

Ingredients 

  • 2 sheets vegan puff pastry
  • 2 cups button mushrooms finely chopped
  • 1 onion finely chopped
  • 1 cup pitted olives sliced
  • 2 Tbsp green onions chopped
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 Tbsp olive oil
  • salt and pepper to taste
  • 1 Tbsp sesame seeds
  • 1 Tbsp black sesame seeds
  • ⅓ cup homemade tomato dipping sauce for serving
  • 3 Tbsp green onion chopped, for serving

Instructions

  • Heat a skillet over medium heat.
  • Add the olive oil. When hot, add the finely chopped onion and sauté for about a minute.
  • Add the chopped mushrooms and let them cook. Add the paprika and oregano, then cook uncovered, stirring occasionally, until all the mushroom liquid has evaporated - about 10 minutes. Season with salt and pepper to taste, then add the green onion and sliced olives. Mix to combine and remove from heat.
  • Preheat the oven to 200°C (400°F).
  • Line a baking tray with parchment paper and set aside.
  • Roll out the puff pastry on a clean surface. Using a round pastry cutter, cut the pastry into circles.
  • To assemble the vegan empanadas, spoon about 1 tablespoon of the mushroom mixture onto each pastry circle.
  • Fold the dough over the filling so that the edges meet. Using a fork, seal the dough by pressing down along the edge of the semi-circle, then place on the lined tray. Repeat with the remaining dough and filling.
  • Brush the vegan empanadas with a little olive oil, sprinkle with the sesame seeds and bake for 25-30 minutes, until the edges are golden.
  • Serve with the tomato dipping sauce and fresh green onion.

Notes

Make sure to cook the mushrooms until completely dry - a wet filling makes the pastry soggy and can cause the empanadas to leak while baking. Store baked empanadas in an airtight container in the fridge for up to 3 days and reheat them in the oven for a few minutes to bring back the crisp.