Vegetarian Chilean Empanadas in Phyllo Dough


  • 2 tbsp olive oil
  • Salt to taste
  • ½ large onion, diced
  • 3.5 oz (100 g) white mushrooms, finely diced
  • 3.5 oz (100 g) shitake mushroom
  • 1 heaping tsp cumin
  • ½ tsp paprika
  • 10 pitted olives cut lengthwise into four
  • 1 hard-boiled egg, diced
  • 1 tsp olive oil
  • 3 sheets phyllo dough
  • 3 oz (100 ml) olive oil
  • To the Instant Pot® inner pot, add 1 tbsp oil, salt, and onion. Press Saute and set cook time to 7 Minutes. Once done, add mushrooms and seasonings. Press Saute and set cook time to 10 Minutes.
  • In a bowl, add the sautéed ingredients together with the olives and chopped egg. Dress with 1 tsp olive oil. Stir and check for seasoning.
  • Spread a sheet of phyllo dough on a large cutting board. Using a pastry brush, brush the entire sheet of dough with olive oil. 
  • Put a large spoonful of the filling in the bottom center, leaving about 2” (5 cm) of dough on all the edges so that it can be folded over later.
  • First fold the bottom part in, and then both side edges in as well. There will be a small packet of dough at the bottom; fold it with both hands to the right and then to the left, forming a triangle, until no more dough is left. Trim the excess dough with a knife. Repeat with each piece of dough. Approximately 7 small empanadas can be made with this filling.
  • On the Instant Vortex control panel, press Bake, set time to 6 Minutes and temperature to 375°F (200°C). Press Start.
  • Once Add Food appears on the display, add the empanadas. Close the tray and let cook. Once done, remove and serve.
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