Mini Mushroom and Dill Empanadas

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Empanadas:
• Shortcrust Pastry Shortcrust Pastry 1 sheet 1 sheet
• White Button Mushrooms White Button Mushrooms 125g 1 & 2/3 cups
• Red Onion Red Onion 1 1
• Dill Dill 10g 2/3 tbsp
• Corn Kernels in Water Sweetcorn in Water 60g 1/3 cup
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Tomato Puree Tomato Puree 1 tbsp 1 tbsp
• Garlic Garlic 1 clove 1 clove
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1/4 tsp 1/4 tsp
• Garlic Powder Garlic Powder 1/4 tsp 1/4 tsp
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Ground Black Pepper Ground Black Pepper pinch pinch
• Brush:
• Vegan Butter Vegan Butter 1 tbsp 1 tbsp
• Sesame Seeds Sesame Seeds 1 tsp 1 tsp

Instructions

1. 1.Roughly chop the mushrooms, red onion and dill and place them in a small food processor for 10-30 seconds until all ingredients are finely chopped. (Don’t blend for too long, there should still be small pieces of each ingredients – not a paste).
2. 2.Heat the olive oil in a pot, add the minced garlic, fry for 2-3 minutes until the garlic shows a slightly golden colour, add the fine chopped vegetable and stir fry for 2-3 minutes.
3. 3.Add the tomato purée, bouillon, garlic powder, salt and pepper and turn the heat to medium, stir fry for 5-8 minutes until the mixture turns into a thick paste (with no excess liquid). Place in a small bowl, set aside and allow to cool.
4. 4.Unroll the pastry sheet and cut a circle 10 cm circle cutter (if you don’t have circle cutter you can use the top of a pint glass).
5. 5.You should be able to cut 9-10 circles from the pastry sheet, then squash together the off-cuts and re-roll to make another 3-5 circles.
6. 6.Roll out each circle gently to smooth the edges and thin the pasty a little more.
7. 7.Preheat the oven to 180°C.
8. 8.Add the sweetcorn to the vegetable paste and mix well.
9. 9.Spoon 2 tsp on to the centre of each pastry circle then brush around the edge with water and fold the pastry in half. Seal the empanada by crimping the edge. Repeat this process for the remaining empanadas.
10. 10.Place all empanadas on a baking tray lined with parchment baking paper and brush each one with olive oil then sprinkle the sesame seeds on top.
11. 11.Bake for 20mins until golden and crispy.

Nutritional Information

• Calories:
  745
• Fat:
  35g
• Sodium:
  352mg
• Carbs:
  58g
• Sugar:
  25g
• Protein:
  33g