Chilean Vegetarian Mushroom Empanadas Recipe

Baked Chilean vegetarian mushroom empanadas with whole wheat dough — Chilean vegetarian mushroom empanadas

Chilean vegetarian mushroom empanadas are baked turnovers of whole wheat dough filled with a pino of mushrooms, onion, and red and green bell peppers seasoned with merkén and cumin, with an optional piece of hard boiled egg. They take 45 minutes of preparation and 30 minutes of baking, and serve 6.

The recipe comes from Chilean chef Connie Achurra, and its whole wheat dough needs no rising time before being rolled out.

How to Make Mushroom Empanadas?

The dough is made with whole wheat flour, olive oil, yeast, lemon juice, salt, and warm water, and the filling, or pino, swaps the usual ground beef for mushrooms, onion, and bell peppers, which give it great depth of flavor.

Nutritional Information

Each serving of vegetarian mushroom empanadas contains approximately 400 kcal, 40 g of carbohydrates, 20 g of fat, 12 g of protein, 5 g of fiber, 2 g of sugars, 40 mg of cholesterol, and 450 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Vegetarian Mushroom Empanadas Recipe

Preparation: 45 minutes
Cooking: 30 minutes
Servings: 6

Ingredients

Dough

400 g (3⅓ cups) of whole wheat flour
60 ml (¼ cup) of olive oil
10 g (1 tablespoon) of dry yeast
2 teaspoons of salt
1 tablespoon of lemon juice
Warm water, as needed

Pino (filling)

2 cups of mushrooms
2 onions
2 red bell peppers
2 green bell peppers
2 tablespoons of olive oil
1 tablespoon of merkén (Mapuche smoked chili)
1 teaspoon of ground cumin
4 hard boiled eggs
1 egg, beaten, for brushing
Fine salt
Black pepper

Chilean Food Recipes: Traditional and Heritage Cuisine of Chile

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Instructions

Dice the mushrooms, onions, and bell peppers. Heat the oil in a skillet, cook the onions until golden, then add the peppers and mushrooms and cook over low heat. Season with merkén, cumin, salt, and pepper to taste, and keep cooking and stirring until done.

Mushrooms for Chilean vegetarian empanada filling — Mushrooms

Sift the flour into a large bowl and make a well in the center. Add the yeast and lemon juice and mix lightly, then add the olive oil, salt, and enough warm water to form a firm, smooth dough.

Whole wheat flour for vegetarian empanada dough — Whole Wheat Flour

Roll out the dough on a clean, floured surface to about 3 mm thick. Cut circles about 16 cm (6 inches) across, the size of a bread plate, and fill them with the mushroom pino, adding a quarter of a hard boiled egg if you like.

Hard boiled eggs for Chilean mushroom empanadas — Hard Boiled Eggs

Moisten the edges with cold water, fold in half, and seal by pressing with your fingers or a fork. Brush with the beaten egg and bake in an oven preheated to 180°C (356°F) for 30 to 35 minutes until golden. Let cool for a few minutes and serve, alone or with a side.

Additional Tips

Cook the vegetables in order

Sauté the onions until well caramelized before adding the peppers and finally the mushrooms, so they do not release too much water and the pino is more concentrated.

Rest the dough

Although it needs no rising, let the dough rest covered for 20 minutes before rolling it out. It relaxes the gluten and improves the final texture.

Air fryer option

Preheat the air fryer to 180°C (356°F) for 5 minutes and cook the empanadas for 10 minutes.

Original ingredient	Substitute	Ratio	Flavor note
Hard boiled egg	Leave it out	None	Vegan filling
Beaten egg wash	Plant milk with a little oil or sugar	2 tablespoons	Vegan, similar color
Bell peppers	Spinach, chard, or zucchini	2 cups, precooked	Different vegetables
Whole wheat flour	Half whole wheat, half all purpose	200 g each	Softer dough

Frequently Asked Questions (FAQs)

1. How do I make these empanadas in an air fryer?

Preheat the air fryer to 180°C (356°F) for 5 minutes and cook the empanadas for 10 minutes. Let them cool for a few minutes and serve.

2. Can I leave out the egg to make them vegan?

Yes. Skip the hard boiled egg in the filling and, instead of brushing with beaten egg, use plant milk mixed with a little oil or sugar, which gives a similar golden color.

3. How do I keep the filling from getting watery?

Cook the mushrooms over medium high heat after sautéing the onions, so they release their water and the flavors concentrate without soaking the dough.

4. What other vegetables can I add to the pino?

Besides bell peppers, you can add spinach, chard, zucchini, or corn, always finely chopped and cooked first.

5. Can I freeze vegetarian empanadas?

Yes, raw and assembled, spread on a tray so they do not stick and then stored in airtight bags. You can also freeze them baked and reheat them in the oven or air fryer.

Mushrooms as a Meat Substitute

With their meaty texture and ability to absorb flavors, mushrooms are a perfect vehicle for traditional Chilean seasonings. They are low in calories and provide vitamin D precursors and minerals such as selenium.