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three quarter view of the inside of a mushroom vegan empanada`
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5 from 1 vote

Flaky Vegan Empanadas

Flaky Vegan Empanadas with a savory mushroom and walnut filling, air-fried until crisp on the outside and tender on the inside. Pair with homemade red pepper aioli–perfect for entertaining or weeknight dinners.  
Prep Time15 minutes
Cook Time1 hour
Optional Pie Crust Resting Time1 hour
Total Time2 hours 15 minutes
Course: Appetizer
Cuisine: American
Servings: 20 empanadas
Author: Jenné Claiborne

Equipment

Ingredients

Vegan Empanadas

  • 1 1/2 lb cremini or white mushrooms minced by hand or use a food processor
  • 2 large portobello mushrooms minced by hand or use a food processor
  • 2 tbsp extra virgin olive oil or avocado oil
  • 1 yellow onion minced
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary minced
  • 2 tsp dried thyme leaves
  • 1 cup toasted walnuts minced to size of sunflower seed
  • 2 tbsp tamari soy sauce or regular soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp freshly cracked black pepper
  • salt to taste
  • 1/4 cup soy milk
  • 1 tbsp maple syrup
  • oil spray

Vegan Red Pepper Aioli

  • 1/2 cup vegan mayo
  • 1 large roasted red bell pepper from a jar, drained
  • 1/4 cup chopped fresh dill
  • 1 tbsp red wine vinegar
  • 1 tsp organic cane sugar optional
  • 1 tsp freshly ground black pepper

Instructions

  • Make the pie crust according to the recipe directions, wrap well, and refrigerate for at least 1 hour.
  • Warm the olive oil in a large pan or Dutch oven over medium-high heat. Once hot, add the onions and garlic. Sauté until the onions soften and begin turning golden. Add the mushrooms, rosemary, thyme, and a pinch of salt.
  • Stir well, then cook over medium heat for 15–20 minutes, or until the mushrooms reduce in size and become tender. They will release a lot of liquid—allow most of it to evaporate as they cook, but don’t let the pan dry completely; the mushrooms should remain moist and juicy.
  • Remove from the heat, then stir in the toasted minced walnuts, soy sauce, balsamic vinegar, and black pepper. Season with additional salt to taste, then set aside to cool.
  • Remove one dough ball from the refrigerator and place it on a floured work surface. Lightly flour your rolling pin and hands, then roll the dough until it is slightly thinner than a standard pie crust. Use a large 6-inch cookie cutter to cut rounds from the dough (see notes if yours is smaller).
  • Once all your dough rounds are cut, preheat the air fryer to 350°F. In a small bowl, whisk together the soy milk and maple syrup, if using—this will be your “egg wash.”
  • Pick up one dough round at a time and place about 1½–2 tablespoons of mushroom filling in the center. Fold the dough over to cover the filling. Place on a floured surface and seal the edges firmly with a fork, ensuring they are completely closed before setting the empanadas aside. Repeat with the remaining dough and filling.
  • Spray or lightly brush the bottom of the air fryer basket with oil. Arrange as many empanadas as will fit, leaving at least ½ inch between them. You will need to cook in batches.
  • Brush the tops with the soy milk–maple mixture, then air fry for 10 minutes at 350°F. Check for a golden-brown crust. If needed, flip and cook for another 5 minutes. Transfer the empanadas to a plate and repeat with the remaining batches.
  • While the empanadas bake, make the red pepper aioli by adding all the ingredients to a blender or food processor and blending until smooth.
  • Serve the empanadas hot with red pepper aioli (or your favorite other dipping sauce) to serve!

Notes

Storage Directions
  • Refrigerating: Allow leftover empanadas to cool completely, then store in an airtight container in the fridge for up to 4 days. Store leftover red pepper aioli in a glass jar with a lid or an airtight container for up to 5 days. 
  • Freezing: Once cooled to room temperature, freeze cooked empanadas in a single layer on a baking sheet, then transfer to a freezer-safe, airtight container for up to 2 months. Defrost them overnight in the refrigerator or reheat from frozen.
  • Reheating: Reheat in an air fryer at 350ºF for 5-7 minutes (or 8-10 from frozen) until heated through and crisp.
Recipe Pro-Tips
  • Control filling moisture. Cook the mushrooms until most, but not all, of the liquid evaporates for a filling that’s juicy yet compact. 
  • Let the filling cool completely. Warm filling can soften the dough, leading to tearing when shaping the empanadas.
  • Seal thoroughly. Press the edges of the empanada dough firmly with a fork to prevent the filling from leaking during cooking.
  • Adjust dough thickness. If using a small cookie or biscuit cutter (smaller than 6 inches), don’t roll the dough too thin at first. Roll it slightly thicker than a pie crust, cut the rounds, then roll each piece thinner and wider before filling. Aim for about 6-inch rounds in diameter so the empanadas seal easily without tearing. 
  • Don’t overcrowd the air fryer. Leave at least ½ inch of space between empanadas so hot air can circulate and crisp them evenly. If needed, cook them in batches, keeping the cooked ones hot in a 200°F oven until serving.

Nutrition

Calories: 216kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 325mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg