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    You are in: Home / Recipes / Vegetarian Chilean Empanadas Recipe
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    Vegetarian Chilean Empanadas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    giani23's Note:

    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.

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    Serves: 24



    Units: US | Metric


    1. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Vegetarian Chilean Empanadas

    Serving Size: 1 (105 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 187.3
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 2.2 g
    Cholesterol 4.4 mg
    Sodium 361.1 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 3.6 g
    Sugars 6.7 g
    Protein 6.9 g

    The following items or measurements are not included:

    egg wash

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