Soy-Free Mushroom Empanada
Discover the irresistible flavors of our Soy-Free Mushroom Empanadas, a golden, flaky pastry stuffed with a savory filling of sautéed mushrooms, onions, garlic, and red bell pepper, delicately seasoned with cumin and smoked paprika. Perfectly designed for soy-free diets, this recipe combines a homemade buttery crust with a hearty vegetarian filling, offering a delightful balance of textures and earthy notes. Whether you're hosting a party or craving a comforting snack, these empanadas bake to perfection in just 25 minutes and deliver both health-conscious appeal and gourmet taste. Best served warm, they’re a crowd-pleaser you won't want to miss!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsalted butter
- 1 teaspoon Salt
- 0.5 cup Cold water
- 2 tablespoons Olive oil
- 2 cups White button mushrooms
- 1 medium Onion
- 2 units Garlic cloves
- 0.5 cup Red bell pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 1 unit Egg
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the cold, diced unsalted butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually stir in the cold water, one tablespoon at a time, until the dough comes together. Knead lightly, form a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
While the dough is chilling, heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and sauté until the onion becomes translucent.
Add the chopped mushrooms and diced red bell pepper to the skillet. Cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
Stir in the ground cumin, smoked paprika, salt, and black pepper. Mix well to combine. Remove from heat and let the filling cool.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles using a 4-inch round cutter.
Place a tablespoon of the mushroom filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal.
In a small bowl, beat the egg and brush it over each empanada for a golden finish.
Place the empanadas on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown.
Let the empanadas cool slightly before serving. Enjoy your soy-free mushroom empanadas warm.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 261.9 g | 95% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 15.6 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 173 mg | 13% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
