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RECIPE
12 INGREDIENTS 14 STEPS 50min

Mini Mushrooms and Dill Empanadas

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.
Mini Mushrooms and Dill Empanadas Recipe | SideChef
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.
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
https://www.k33kitchen.com/
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Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
https://www.k33kitchen.com/
50min
Total Time
$1.15
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 sheet
(350 g)
Shortcrust Pastry , room temperature
4.5 oz
Mushrooms
1
around 150g
2/3 cup
1 Tbsp
Tomato Purée
1 clove
Garlic , minced
1/2 tsp
2 Tbsp
Aquafaba
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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.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Finely chop Mushrooms (4.5 oz) , Red Onion (1) , and Fresh Dill (2/3 cup) . Alternatively, if you’ve got a good food processor you can roughly chop everything then put them in the processor.
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