Happy Sunday! I know you´ve been waiting for this vegan empanadas with chorizo for a few weeks!
Today I decided I had to write the recipe, this vegan empanadas with chorizo are super tasty, full of flavor and so convenient, I love to have them warm and also so easy to take them with you as snack or lunch.
They take a bit of time to make but the good thing is that you can make a big batch and have them ready to eat, you just need to warm it up and meal sorted!
Perfect to have them as dinner with a nice soup, let me know if you enjoyed them!
for the dough:
3 cups unbleached flour
1 tsp Himalayan salt
1/2 cup solid vegetable shortening (I use coconut shortening) at room temperature
3/4 cups water
1 tsp apple cider vinegar
for the filling:
1/2 cup chopped vegan chorizo
2 red onions
2 cups fresh spinach
2 cups chestnut mushrooms
2 cups shiitake mushrooms
a pinch of salt
a pinch of ground pepper
a pinch of paprika
2 tbsp olive oil
1/4 cup aquafaba
2 tbsp sesame seeds
preparation time: 1 hour
total time: 1 hour 30 minutes
serving size: 6 serves
We are going to start by making the dough for the vegan empanadas.
In a large bowl mix the flour and Himalayan salt, add the shortening and use your hands to make sure that the mix is well combined, you will get small pebbles form.
Then add the water and apple cider vinegar, knead until you get a smooth dough, then form a ball and wrap it in plastic, keep it in the refrigerator for at least half an hour.
Now it is time to make the filling for the vegan empanadas!
In a large pan at high heat add the olive oil, once warm, add the chopped leeks, and chopped red onion, cook them until soft.
Then add the sliced mushrooms and cook until soft too. Add the spinach, salt, pepper, and paprika.
Once the mix in cooked, add the chopped chorizo, just to warm it up.
Preheat the oven to 200ºC.
Take the dough and roll it out thin on a lightly floured surface. Then, use a medium-size bowl to cut out the dough.
Add two tablespoons of the filling and put it in the middle of each empanada, fold the dough and press the edges with a fork.
Place the vegan empanadas in a baking tray, add some aquafaba and sesame seeds, cook them until golden, it will take around 10 minutes at 200ºC.
You will make around 15 vegan empanadas.
I hope you like them!