VEGAN EMPANADAS WITH CHORIZO

Happy Sunday! I know you´ve been waiting for this vegan empanadas with chorizo for a few weeks!

Today I decided I had to write the recipe, this vegan empanadas with chorizo are super tasty, full of flavor and so convenient, I love to have them warm and also so easy to take them with you as snack or lunch.

They take a bit of time to make but the good thing is that you can make a big batch and have them ready to eat, you just need to warm it up and meal sorted!

Perfect to have them as dinner with a nice soup, let me know if you enjoyed them!

Vegan empanadas with chorizo


INGREDIENTS:


for the dough:

3 cups unbleached flour

1 tsp Himalayan salt

1/2 cup solid vegetable shortening (I use coconut shortening) at room temperature

3/4 cups water

1 tsp apple cider vinegar

for the filling:

1/2 cup chopped vegan chorizo

2 leeks

2 red onions

2 cups fresh spinach

2 cups chestnut mushrooms

2 cups shiitake mushrooms

a pinch of salt

a pinch of ground pepper

a pinch of paprika

2 tbsp olive oil

1/4 cup aquafaba

2 tbsp sesame seeds


preparation time: 1 hour

total time: 1 hour 30 minutes

serving size: 6 serves


METHOD:

We are going to start by making the dough for the vegan empanadas.

In a large bowl mix the flour and Himalayan salt, add the shortening and use your hands to make sure that the mix is well combined, you will get small pebbles form.

Then add the water and apple cider vinegar, knead until you get a smooth dough, then form a ball and wrap it in plastic, keep it in the refrigerator for at least half an hour.

Now it is time to make the filling for the vegan empanadas!

In a large pan at high heat add the olive oil, once warm, add the chopped leeks, and chopped red onion, cook them until soft.

Then add the sliced mushrooms and cook until soft too. Add the spinach, salt, pepper, and paprika.

Once the mix in cooked, add the chopped chorizo, just to warm it up.

Preheat the oven to 200ºC.

Take the dough and roll it out thin on a lightly floured surface. Then, use a medium-size bowl to cut out the dough.

Add two tablespoons of the filling and put it in the middle of each empanada, fold the dough and press the edges with a fork.

Place the vegan empanadas in a baking tray, add some aquafaba and sesame seeds, cook them until golden, it will take around 10 minutes at 200ºC.

You will make around 15 vegan empanadas.

I hope you like them!

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6 comments

Janelle September 2, 2019 - 2:14 am

I made these tonight and they were delicious!! I wasn’t able to get them the golden brown color like you did… any tips? I followed the recipe exactly 😩

Reply
The White Chestnut September 8, 2019 - 5:25 pm

Hi Janelle! you happy that you enjoyed them! usually by adding aquafaba should be enough to get the golden brown color.
Have a great Sunday! let me know if you want me to make any recipe! 🙂

Reply
Avery Alexander January 2, 2019 - 7:01 pm

What does “add some aquafaba” mean? Like pour it over them or just pour it directly onto the baking tray?

Reply
The White Chestnut January 2, 2019 - 7:02 pm

Hi Avery! Pour over the empanadas to get that golden colour, I hope you like them! 😘

Reply
Nina Javez December 10, 2018 - 8:26 pm

so incredibly delicious! Ive been looking for a way to veganize empanadas ever since making the switch!

Reply
The White Chestnut December 10, 2018 - 8:30 pm

Hi Nina!!! It is super yummy! Let me know how it goes, you will love them! Let me know if you want me to make any recipe! 😘

Reply

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