Mushroom Empanadas


Originally from Vegan in the Freezer


Makes 12

Mushroom Empanadas
20 min Prep Time
40 min Cook Time
1 hr Total Time


Mushroom Filling
1 yellow onion, finely diced
1 small bell pepper, finely diced
1 mild pepper such as an Anaheim chlil pepper, finely diced
1 single chipotle pepper in adobo sauce, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 can (8 oz.) tomato sauce
1-1/2 pounds sliced mushrooms (3 typical grocery boxes of shrooms)

The Dough
3 cups whole wheat flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup liquid coconut oil (if solid it must be cool in your house – zap it for a very few seconds in the microwave to melt).
1 cup warm water

Make the filling first.
In a skillet heat 1 tablespoon oil to medium/low heat and add the onion and both peppers.[Saute until the onion is translucent – about 15 – 20 minutes.
Add the garlic, chipotle pepper and adobo sauce and the seasonings.
Cook 5 more minutes.
Add the tomato sauce and cook 5 more minutes.
Remove from heat and set aside.
In another large skillet or pot, heat another tablespoon of oil to medium low.
Add the mushroom and sautee for about 20 minutes.
You will see that a lot of liquid is in the pan. Pour what you can off and continue cooking another 5 minutes or so. You don’t want all that liquid in your empanada mixture.
When the mushrooms are done and the liquid is poured off go ahead and add the onion and pepper and tomato mixture.
Stir all together and set aside to cool down for stuffing the dough rounds.
For the dough
Add the flour, salt, baking powder and baking soda to a large bowl.
Pour in the 1/4 cup liquid coconut oil and 1 cup of warm water.
You can mix this with a wooden spoon or a hand mixer. I prefer a hand mixer.
Add more water if needed.
Pour all out onto a lightly floured surface and knead about 50 – 60 times.
Make into a ball and lightly cover with a little bit more oil.
Lay a dishtowel over the ball and let rest 10 minutes.
Next, cut the ball in half, then cut those in half again, then each into thirds so that you have 12 sections.
Roll each one into a ball and flatten out onto a lightly floured surface. Use a pastry roller to help roll the balls out to about 5-6″ in diameter.
Place about 1/4 cup of the filling (at the most) in the center of each dough round.
Fold over to make a crescent shape.
Fold the edges over so that you get a good seal.  Fold any excess so you do not have a big flap of dough with no filling.
If you have a deep fryer you can use that for your frying. If not put about 1″ depth of oil in a frying pan.
Carefully place 1 or 2 empanadas into the hot oil and flip when one side turns golden brown. It doesn’t even take a minute.
Take out with a slotted spoon and drain on paper towels.
Continue until all of the empanadas are done.