The *Best* Vegetarian Empanada Recipe

baked vegetarian empanadas on a white plate

5 from 1 vote

The Best Vegetarian Empanada Recipe

Easy Baked Vegetarian Empanadas with mushrooms, wild rice, cranberries, pecans, Parmesan cheese and fresh herbs, tucked into pie crust are a savory appetizer, snack, or dinner. Delicious with Whipped Yogurt Feta Dip!

Prep Time20

Cook Time18

Cooling Time30

Total Time1 8

Course: Appetizer, Main Course, Snack

Cuisine: American

Servings:

Calories: 231kcal

Author: Cara Lanz

Ingredients

2 tablespoons olive oil
2 cups mushrooms, chopped
½ cup onion, diced
2 teaspoons chili powder
salt and pepper, to taste
2 cloves garlic, minced
2 tablespoons soy sauce
3 green onions, sliced
1 cup cooked wild rice
¼ cup dried cranberries
¼ cup chopped pecans
¼ cup chopped parsley plus 12-18 whole leaves for the crust, if desired
½ cup grated Parmesan cheese
1 egg
1 tablespoon water or milk
2 pie dough rounds

Instructions

Warm olive oil in a large skillet over medium heat. Add the mushrooms, onion, chili powder, salt, and black pepper. Sauté for 6-7 minutes. Add the minced garlic and sauté for 1-2 minutes more.
Add the soy sauce and scrape up any browned bits on the bottom of the pan. Add the green onion, cranberries, wild rice, pecans, and parsley. Heat and stir for another minute.
Place the mixture in a bowl and let it cool to room temperature. Speed this up by placing it in the refrigerator for 30 minutes. When cooled, stir in the Parmesan cheese.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Flatten the pie dough with a rolling pin, then cut it into 4-inch rounds with a cookie cutter, lid, or bowl. Re-roll the crust to get 12 rounds. Optional: roll fresh herb leaves into the dough for a decorative touch.
Hold one pie dough round in one hand and use the other hand to spoon 2 tablespoons of filling into the dough. Fold the dough and press both sides together. Set it down and crimp the edges with a fork. Place the filled empanadas on the lined baking sheet.
Beat one egg with a tablespoon of water or milk. Brush each empanada evenly with the egg wash. Cut slits in the top of each empanada to vent steam.
Bake for 16-18 minutes or until golden brown. Serve with Whipped Yogurt Feta Dip or your favorite dipping sauce.

Notes

Let the filling cool completely before assembling to keep the crust flaky.
Roll the pie dough rounds a little thinner and wider so they don't puff up too much.
Don't overfill. Seal the edges firmly with a fork to keep the filling inside.
Refrigerate baked empanadas in an airtight container for 3-4 days. Reheat at 425°F for 7-9 minutes.
Make the filling up to 1 day ahead and refrigerate. Cool completely before assembling.
To freeze unbaked. Freeze assembled empanadas without egg wash in a single layer, then transfer to a freezer container for up to 3 months. Brush with egg wash and bake from frozen at 425°F for 20-22 minutes.
To freeze baked. Cool completely, wrap well, and freeze for up to 3 months. Reheat from frozen at 425°F for 12-15 minutes.

Nutrition