Mexican-Style Mushroom Empanadas

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main
• Servings: 4
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Diet: Vegan
• Tags: Gluten Free, Mexican, Empanadas, Mushrooms, Fried, Dairy Free, Plant-Based

Nutritional Values

Gluten Free

Not available.

Mexican-Style Mushroom Empanadas

Crispy golden empanadas filled with savoury mixed mushrooms, aromatic garlic, and melted vegan cheese. These gluten-free Mexican parcels are made with traditional masa harina and deliver authentic flavour in every bite.

Ingredients
[ ] 1 tablespoon olive oil
[ ] 2 teaspoons vegan butter
[ ] 4–5 cups assorted mushrooms, chopped (cremini, shiitake, button)
[ ] 1/2–1 teaspoon dried thyme
[ ] 3 cloves garlic, left whole
[ ] 1 cup masa harina flour
[ ] 3/4 cup warm water
[ ] 1 teaspoon salt (or to taste)
[ ] 1 cup vegan Oaxaca-style cheese, grated (such as meltable cashew-based cheese)
[ ] 1–2 cups vegetable oil (for frying)

Instructions
[ ] 1. Heat 1 tablespoon olive oil and 2 teaspoons vegan butter in a large frying pan over medium-high heat. Add the 3 whole garlic cloves and sauté for 1–2 minutes until fragrant.
[ ] 2. Add the chopped mushrooms and 1/2–1 teaspoon dried thyme to the pan. Cook for 8–10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
[ ] 3. Remove and discard the garlic cloves. Season the mushroom filling with a pinch of salt and set aside to cool.
[ ] 4. In a mixing bowl, combine 1 cup masa harina flour with 1 teaspoon salt. Gradually add 3/4 cup warm water, mixing with your hands until a soft, pliable dough forms. If the dough feels dry, add more water one tablespoon at a time.
[ ] 5. Divide the dough into 8–10 equal portions and roll each into a ball.
[ ] 6. Place one dough ball between two sheets of baking parchment and press or roll it into a thin circle approximately 12–15 cm in diameter. Repeat with the remaining balls.
[ ] 7. Place a spoonful of the mushroom filling in the centre of each dough circle and top with a generous pinch of grated vegan Oaxaca-style cheese.
[ ] 8. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, crimping with a fork if desired.
[ ] 9. Heat 1–2 cups vegetable oil in a deep frying pan or pot to 175–180°C (350°F).
[ ] 10. Carefully lower 2–3 empanadas at a time into the hot oil and fry for 2–3 minutes per side until golden and crispy.
[ ] 11. Remove with a slotted spoon and drain on kitchen paper. Serve warm with your favourite salsa or guacamole.

https://www.cuisinesavvy.com/recipe/mexican-style-mushroom-empanadas