Soy-Free Mushroom Empanada

Indulge in the savory goodness of these Soy-Free Mushroom Empanadas, a perfect handheld treat for any occasion! These delectable pastries feature a buttery, flaky homemade crust enveloping a rich, aromatic filling of sautéed white button mushrooms, onions, garlic, and red bell pepper, seasoned with smoky paprika and earthy cumin. Ideal for those avoiding soy, this recipe highlights plant-based simplicity with bold, comforting flavors. Ready in just an hour, these empanadas are easy to prepare and bake to golden perfection. Serve them warm as an appetizer, snack, or light meal—sure to please vegetarians and mushroom lovers alike!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.75 cup Unsalted butter
• 1 teaspoon Salt
• 0.5 cup Cold water
• 2 tablespoons Olive oil
• 2 cups White button mushrooms
• 1 medium Onion
• 2 units Garlic cloves
• 0.5 cup Red bell pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper
• 1 unit Egg

Directions

Step 1

In a large bowl, combine the all-purpose flour and salt. Add the cold, diced unsalted butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 2

Gradually stir in the cold water, one tablespoon at a time, until the dough comes together. Knead lightly, form a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.

Step 3

While the dough is chilling, heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and sauté until the onion becomes translucent.

Step 4

Add the chopped mushrooms and diced red bell pepper to the skillet. Cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes.

Step 5

Stir in the ground cumin, smoked paprika, salt, and black pepper. Mix well to combine. Remove from heat and let the filling cool.

Step 6

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 7

On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles using a 4-inch round cutter.

Step 8

Place a tablespoon of the mushroom filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal.

Step 9

In a small bowl, beat the egg and brush it over each empanada for a golden finish.

Step 10

Place the empanadas on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown.

Step 11

Let the empanadas cool slightly before serving. Enjoy your soy-free mushroom empanadas warm.

Nutrition Facts

Serving size	(1074.4g)

Amount per serving	% Daily Value*
Calories	2214.1

Total Fat 112.0g	0%
Saturated Fat 49.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 382mg	0%
Sodium 2506.1mg	0%
Total Carbohydrate 261.9g	0%
Dietary Fiber 15.7g	0%
Total Sugars 15.6g
Protein 49.6g	0%

Vitamin D 66.7IU	0%
Calcium 173.2mg	0%
Iron 19.3mg	0%
Potassium 1756.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 8.8%

Carbs: 46.5%