Name: Mini Mushrooms and Dill Empanadas
Total time: PT3000.0S
Yield: 6
Ingredients: 1 sheet Shortcrust Pastry; 125 gram Mushroom; 1 Red Onion; 10 gram Fresh Dill; 50 gram Canned Sweet Corn; 1 tablespoon Olive Oil; 1 tablespoon Tomato Purée; 1 clove Garlic; 1/2 teaspoon Salt; 1 pinch Ground Black Pepper; 2 tablespoon Aquafaba; 1 teaspoon Sesame Seeds

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Mini Mushrooms and Dill Empanadas

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K33 Kitchen

Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.

https://www.k33kitchen.com/

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.

50MINS

Total Time

$1.17

Cost Per Serving

Ingredients

Servings

us / metric

1 sheet
(350 g)

Shortcrust Pastry, room temperature

1 1/4 cups

Mushrooms

Red Onion

around 150g

2/3 cup

Fresh Dill

1/3 cup

Canned Sweet Corn

1 Tbsp

Olive Oil

1 Tbsp

Tomato Purée

1 clove

Garlic, minced

as needed

1 pinch

2 Tbsp

1 tsp

Nutrition Per Serving

VIEW ALL

Calories

327

Fat

16.7 g

Protein

4.1 g

Carbs

44.6 g

Author's Notes

This recipe yields 13-15 empanadas.

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.