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.


Empanada Dough Oil Sweet Potato Onion Shiitake Mushrooms Parsley Garlic Salt Pepper Sumac Powder Crushed Red Pepper Feta Cheese

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.

Add mushrooms and saute for 5 minutes.

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.

Bring empanada dough to room temperature.

Add  1 tablespoon of vegetable filling.

Use fork tines to seal the edges of the empanadas.

Fry until golden

Or brush the tops with egg wash and bake instead!

Serve  with Chimichurri Sauce.