I, finally, made a real empanada with crusty, flaky pastry. The first vegan empanada I made used a bread recipe which wasn’t too bad. It actually tasted like a stuffed pizza.
My only hang-up with empanadas is that they are too oily because they are normally deep-fried. However, here at Jem’s Recipes, I always try to use a healthier alternative so I baked them which called for less fats and the result was as crunchy as they should be but without the sickeningly oily taste.
For the dough/pastry I used Laylita’s Empanada Dough.
This vegan empanada recipe uses very simple ingredients.
Vegan Empanada Filling 1
1 Broccoli Head
250g Chestnut Mushrooms
1 Medium Onion
Extra Virgin Olive Oil
Salt to taste
Optional: Vegan Cheese
Step by step Preparation
Step 1: Prepare the pastry and while it’s being chilled in the fridge, prepare the filling.
Step 2: Stir-fry the onion, mushrooms, and broccoli for a few minutes. Remove from heat while the broccoli is still crunchy.
Step 4: Line a baking pan with greased parchment paper. Brush oil on the stuffed empanada and arrange them on the pan.
Step 5: Bake them at 400F/200C/Gas 6 for about 30 minutes or until they turn golden brown.
Sicilian-Style Vegan Impanata
1 Pack Spinach
Black Olives, pickled
Salt to taste
Cook the spinach in a pan until they become soft. Press with a flat ladle to release the water and let it dry.
Then do steps 3-5 from above.