Empanadas are always eaten during National Day in Chile, so here’s a recipe for you to enjoy. No animals were harmed in making them and they taste delicious!
Vegan Chilean Empanadas
Servings: About 10 medium-sized empanadas
Preperation time: 90 mins
For the Dough
- 3 cups of flour
- 1 cup of warm water
- 2 tsp yeast
- 2 tsp salt
- 6 Tbsp olive oil
- 1 tsp of lemon
For the Filling*
- 3 medium onions, finely diced
- 2 cups mushrooms, diced
- ¼ cup bell peppers, diced
- 1 cup of soy protein
- 1 tsp minced garlic
- ½ tbsp oregano
- ½ tsp paprika
- ½ tbsp cumin
- Olives and raisins to taste
Pour the flour in a large bowl and make a hole and in the center and add yeast, lemon juice, oil, salt, and water. Mix and stir everything together until a nice dough texture is formed. If you add too much water, simply add more flour to compensate
On a clean, smooth surface, sprinkle some flour all over and transfer the dough over. Roll the dough into two balls. Sprinkle some flour on a rolling pin and roll the dough till they’re about 3mm thick. Use a shape cutter (or a plate) and cut them into circles that are approximately 16cm in diameter.
In a pan, heat the oil and add the garlic, onions, mushrooms, soy protein, and bell peppers.
Season with oregano, paprika, cumin, salt, and pepper. Stir until the vegetables are soft, then let them cool down.
Preheat the oven for 20 minutes at 180ºC/350°F.
Place 1½ tablespoons of filling on the upper half of the dough circles, place raisins and olives (to taste) into the filling. Moisten the edge of the pastry with a little water and fold the dough over the filling, pressing the edge firmly, then twisting or crimping to seal.
Press the tips and brush the surface with olive oil.
Bake the empanadas for 20-25 minutes.