Vegetarian Chilean Empanadas
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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READY IN: 1hr
SERVES: 24
YIELD: 1 empanada
UNITS: US
INGREDIENTS
Nutrition- 1teaspoon coconut oil
- 1
- 1
- 1
- 1tablespoon minced garlic
- 1teaspoon black pepper
- 3teaspoons allspice
- 2teaspoons cumin
- 1⁄4teaspoon cayenne pepper
- 1tablespoon flour
- 2cups black beans
- 1cup olive, pitted
- 2cups cooked lentils
- 2tablespoons red wine vinegar
- 1cup raisins
- 1
- 1cup shredded monterey jack cheese
- 24refrigerated biscuits
- 1cup egg wash
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DIRECTIONS
- 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.
- 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.
- 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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