These bite-sized empanadas are the perfect finger food for a summer party or afternoon snack. You can serve them with vegan sour cream or a chili, tomato sauce, but they taste amazing on their own as well.
These bite-sized empanadas are the perfect finger food for a summer party or afternoon snack. You can serve them with vegan sour cream or a chili, tomato sauce, but they taste amazing on their own as well.
Most ready-made shortcrust or puffy pastries are vegan, but please double-check the package beforehand, I used a 320g Jus-Rol shortcrust pastry sheet.
Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. You can replace it will soy/almond milk if you don’t have it.
Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Finely chop Mushrooms (125 g), Red Onion (1), and Fresh Dill (10 g). Alternatively, if you’ve got a good food processor you can roughly chop everything then put them in the processor.
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