Vegetarian Chilean Empanadas Recipe

Name: Vegetarian Chilean Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coconut oil; 1 medium yellow onion, diced medium; 1 bell pepper, chopped; 1 lb mushroom, coarsely chopped; 1 tablespoon minced garlic; 1 teaspoon black pepper; 3 teaspoons allspice; 2 teaspoons cumin; 1/4 teaspoon cayenne pepper; 1 tablespoon flour; 2 cups black beans; 1 cup olive, pitted; 2 cups cooked lentils; 2 tablespoons red wine vinegar; 1 cup raisins; 1 tablespoon cilantro, chopped; 1 cup shredded monterey jack cheese; 24 refrigerated biscuits; 1 cup egg wash

Servings: persons

1 teaspoon coconut oil
1 medium yellow onion, diced medium
1 bell pepper, chopped
1 lb mushroom, coarsely chopped
1 tablespoon minced garlic
1 teaspoon black pepper
3 teaspoons allspice
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 tablespoon flour
2 cups black beans
1 cup olive, pitted
2 cups cooked lentils
2 tablespoons red wine vinegar
1 cup raisins
1 tablespoon cilantro, chopped
1 cup shredded monterey jack cheese
24 refrigerated biscuits
1 cup egg wash

1
Preheat oven to 375. In a large skillet, saute the onions and peppers in the oil on medium-low for 2 minutes or until the onions soften, and add the garlic and fry another minute. Add the mushrooms and spices, and continue to fry until mushrooms soften 2-3 minutes.
2
While this is cooking, pulse the olives and beans in a processor to the consistency of finely ground meat, and add to the mixture. Add the lentils and raisins. Add a little flour, as needed to absorb the moisture released by the mushrooms, and finish off with the vinegar, cheese and cilantro. Turn off heat.
3
Roll out the biscuits into thin rounds, top with a rounded tablespoon of the mixture, moisten the edges with egg, fold over and press the edges together with a fork, and brush the tops again with egg. Bake for 15-20 minutes until golden brown.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon coconut oil, 1 medium yellow onion, diced medium, 1 bell pepper, chopped, 1 lb mushroom, coarsely chopped, and more.

Yes, Vegetarian Chilean Empanadas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Chilean Empanadas

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