Vegetarian Empanadas

By: Caro Fuentes

Vegetarian Empanadas
cuisine icon Course
Appetizer, Main Dishes
cuisine icon Duration
9 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
10 servings, 9 minutes, air fry, all-purpose flour, appetizer, complete seasoning, cumin, diced, eggplant, garlic powder, instant vortex, main dishes, melted butter, milk or beverage, mushrooms, olive oil, onion diced, paprika, salt, textured soy protein, vegetable broth, vegetarian, warm

serving icon Servings
10 Servings
Ingredients
  • 1 ¼ cups (500 g) all-purpose flour
  • 1 ⅛ cups plant-based milk or beverage, warm
  • ½ cup (90 g) melted butter
  • ½ tbsp (8 g) salt
  • 1 lb (500 g) mushrooms, diced
  • 1 lb (500 g) eggplant, diced
  • 1 ⅓ lb (600 g) onion diced
  • 100 g (3.5 oz) textured soy protein
  • ½ cup vegetable broth
  • ⅛ cup olive oil
  • 2 tsp complete seasoning
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
Instructions
  • Put all the ingredients of the minced vegetable mixture in a pot and cook for 30 minutes, until the onion is soft. Set aside until completely cooled.
  • Put the flour and salt in a bowl. Add the melted butter and warm milk. Combine everything.
  • Knead for a few minutes until the dough is smooth and elastic.
  • Divide the dough into 10 balls of approximately 3 oz (85 g) each.
  • On a flour-dusted surface, roll out each of the dough balls to a diameter of 7 in (18 cm).
  • Fill each piece of dough and brush the edges with water to seal.
  • Brush the dough on top with olive oil and place in the Instant Vortex on Air Fry for 9 Minutes at 355ºF (180ºC). Press Start.
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