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Savory Vegetarian Empanadas
Savory Vegetarian Empanadas
with a flaky, tender crust and a hearty filling of potatoes, shiitake mushrooms, onion, and Feta cheese.
When fried, the empanadas puff up and have a light and tender texture.
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Ingredients
Empanada Dough Oil Sweet Potato Onion Shiitake Mushrooms Parsley Garlic Salt Pepper Sumac Powder Crushed Red Pepper Feta Cheese
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Prepare empanada dough using
my recipe
, another recipe, or use store-bought pie crust if you're short on time.
Heat olive oil in a large skillet. Add potatoes and sauté for 5 minutes.
Dice onions and add to the skillet. Sauté for 5 more minutes while you chop the mushrooms.
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Add mushrooms and saute for 5 minutes.
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Stir chopped parsley and garlic into the filling and season with salt, black pepper, sumac powder, and crushed red pepper.
Cook for 1 minute. Cool before mixing in the feta cheese.
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Bring empanada dough to room temperature.
Roll a small portion of dough and flatten using a
tortilla press
.
Add 1 tablespoon of vegetable filling.
Use fork tines to seal the edges of the empanadas.
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Or braid the edges of the dough.
Go to video
.
Fry until golden
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Or brush the tops with egg wash and bake instead!
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Enjoy!!!
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Recipe
Serve with
Chimichurri Sauce
.
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Recipe