Vegetarian Portuguese empanadas with mushroom, corn, and spinach filling

 

Vegetarian Portuguese empanadas 

with mushroom, corn, and spinach filling

These Portuguese-style vegetarian empanadas are golden and flaky; they are handmade pies filled with a savory mixture of sautéed mushrooms, sweet corn, spinach, onions, and olives, all seasoned with smoky paprika and fresh parsley. Drawing on the empadas and rissóis you can find in Portuguese cafes, they are made using a simple dough made from olive oil, which bakes to a tender consistency rather than being fried. Since there is no meat, no eggs in the dough, and no dairy is required, they are ideal for a group who follow different diets. Each mouthful gives you a crisp edge, a soft and pillowy centre, and a filling that has the flavour of having simmered for hours even though it is prepared quickly. They are portable, can be kept in the freezer, and have a wonderful smell when taken out of the oven. Serve them warm with a squirt of lemon and a bit of spicy sauce, and you will have food that is suitable for lunch, as a snack, or at a party—and it will be gone in minutes. 

Reason I love this recipe.

I really enjoy this recipe since it has the taste of comfort food even though it contains a good amount of vegetables. The filling is one that you can prepare using up the ingredients you already have in your refrigerator, and it still has the flavour of something from a bakery. The mushrooms provide that strong umami flavour which normally comes from meat, the corn adds a touch of sweetness, and the spinach gives it a fresh, green taste. However, my favourite part is the dough. It's far easier to work with than traditional crusts made from lard or butter. You just have to mix it with your hands; there's no need to chill it for hours, and it bakes up golden without turning out heavy. I also find it very convenient that these empanadas are so practical. I prepare a large quantity on a Sunday, freeze half of them, and then have lunch ready in just 15 minutes all week. They're good when they're hot, at room temperature, or even straight from the fridge. My Portuguese neighbors showed me how to brush the tops with olive oil and then sprinkle some sea salt on them, and that small step is what gives them their authentic taste. If you haven't had Portuguese empanadas before, this vegetarian version is exactly the right one to try.

Prep time: 30 minutes

Cooking time: 25 minutes

Total time: 55 minutes

Serves: 4, makes 12 medium empanadas, 3 per person

Difficulty level: Medium- this is mainly due to the folding process, but the recipe is very forgiving.

Ingredients 

For the olive oil dough: 

·       2½ cups all-purpose flour, plus some extra for dusting 

·       1 tsp of salt 

·       1 tsp baking powder 

·       ½ cup warm water 

·       ⅓ cup extra virgin olive oil 

·       1 tbsp white vinegar 

For the vegetarian filling: 

·       2 tbsp olive oil 

·       1 small yellow onion, finely diced 

·       2 garlic cloves, minced 

·       8 oz cremini or button mushrooms, finely chopped  

·       1 cup sweet corn kernels, either fresh or frozen 

·       3 cups of baby spinach, roughly chopped. 

·       ⅓ cup green olives, sliced 

·       1 tsp smoked paprika 

·       ½ tsp dried oregano 

·       ½ tsp salt, plus a bit more to taste 

·       ¼ tsp black pepper 

·       2 tbsp chopped fresh parsley 

·       1 tbsp tomato paste 

·       1 tsp lemon juice 

For finishing: 

·       2 tbsp olive oil for brushing 

·       Flaky sea salt for sprinkling 

·       Optional: 1 tbsp plant milk for a shinier finish 

Tools 

·       A large skillet or sauté pan 

·       Mixing bowls 

·       A rolling pin 

·       A 4-inch round cutter or a bowl to use for tracing circles. 

·       A baking sheet 

·       Parchment paper 

·       A pastry brush 

·       A fork for crimping 

Step-by-Step Instructions 

Step 1.

Make the dough first: In a large bowl, mix the flour, salt and baking powder. Make a well in the centre and pour in the warm water, olive oil and vinegar. Stir with a spoon until a shaggy dough comes together, then use your hands to knead it for 3 to 4 minutes right in the bowl. The dough should be soft but not sticky. If it's too dry, add water one teaspoon at a time. Cover it with a clean towel and let it rest for 20 minutes while you are preparing the filling. This resting period makes it easier to roll the dough. 

Step 2.

Cook the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and cook for 4 minutes until it is soft and translucent. Add the garlic and cook for 30 seconds until it is fragrant. Then add the mushrooms and cook for 6 to 8 minutes, allowing them to get a little brown — that’s when the flavour develops. Stir in the corn, smoked paprika, oregano, salt and pepper and cook for another 2 minutes. 

Step 3.

Finish the filling: Add the tomato paste and stir to coat all the ingredients. Then add the spinach and cook just until it has wilted, for about 1 minute. Turn off the heat and then stir in the olives, parsley and lemon juice. Taste it and adjust the salt if necessary. Spread the filling out on a plate and let it cool completely. If the filling is still warm when you add it, it will melt the dough and make it difficult to seal. 

Step 4.

Preheat and prep: Preheat the oven to 400°F (200°C) and line the baking sheet with parchment paper. 

Step 5.

Roll and cut: Divide the dough into 12 equal balls. On a surface that has been lightly floured, roll each ball into a 5-inch circle, about 1/8 inch thick. Try to keep the edges a little thinner than the centre. 

Step 6.

Fill and seal: Place 2 heaping tablespoons of the cooled filling in the middle of each circle. Don’t overfill them or they will burst. Fold the dough over to make a half-moon shape. Press the edges together to expel any air and then crimp them using a fork or make a traditional repulgue by pinching and folding the edge over on itself. Place the empanadas on the baking sheet. 

Step 7.

Bake: Brush the tops with olive oil and a little plant milk if you want an extra shiny finish. Sprinkle with flaky salt. Bake for 22 to 25 minutes until they are deep golden brown. Turn the tray halfway through baking to ensure an even color. 

Step 8.

Cool slightly and serve: Let them stand for 5 minutes — the filling is hot — then serve them warm. 

Approximate Macros per empanada 

v  Calories: 210 kcal

v  Carbohydrates: 26 g

v  Protein: 4 g

v  Fat: 9 g

v  Fibre: 3 g per serving of 3 empanadas: approximately 630 kcal 

What to serve with this 

These go very well with a simple green salad and some lemon wedges. If you want a Portuguese-style meal, serve them with tomato rice, a bowl of caldo verde, or marinated peppers. They are also excellent with dipping sauces such as spicy peri-peri sauce, garlic aioli made with vegan mayonnaise, or simply olive oil and balsamic vinegar. They're ideal for picnics, lunchboxes, and parties since they can be left at room temperature. 

Tips and Variations 

·       Do not omit the step of cooling the filling: if the filling is hot, the dough will become soggy, and the empanadas will burst. 

·       For an extra flaky dough, add 1 tablespoon of cold water at the end of kneading if your kitchen is dry. 

·       Make them cheesy by adding 1/3 cup of vegan shredded mozzarella to the filling. 

·       For a spicier version, add 1/2 teaspoon of piri-piri or chili flakes to the mushrooms. 

·       You can use different vegetables: replace the corn with peas, use spinach instead of kale, or add some diced bell pepper. 

Substitutes notes 

·       Instead of mushrooms, you can use diced eggplant or chopped hearts of palm to get a different texture. 

·       For a gluten-free option, use a 1:1 gluten-free flour blend plus 1/2 teaspoon of xanthan gum; the dough will be more delicate. 

·       If you don't want to use olives, you can use capers or leave them out altogether since olives provide the classic Portuguese briny taste. 

·       The vinegar in the dough helps to tenderise it; lemon juice can be used as an alternative. 

Frequently Asked Questions 

1. Can I fry them instead of baking them?

Yes. Heat the oil to 350°F and fry each side for 3 to 4 minutes until they are golden. Baking produces a lighter result, but frying is traditional in some areas. 

2. Can I freeze them?

Definitely. Place the unbaked empanadas on a tray and then put them in bags. Bake them from frozen at 400°F for 28 to 30 minutes or freeze them after baking and reheat them at 350°F. 

3. Why did my empanadas open up in the oven?

This is usually due to overfilling or not sealing them well. Press the edges firmly and crimp them. Make sure also that the filling is cool. 

4. Is this dough similar to the empanada discs available in the store?

Many store-bought discs contain lard. This dough, made with olive oil, is lighter and vegan, but it is still flaky and tasty. 

5. Can I prepare the dough in advance?

Yes, up to two days ahead. Wrap it tightly and keep it in the refrigerator. Allow it to come to room temperature for 20 minutes before rolling. 

6. What is the difference between Portuguese empanadas and those from Latin America?

Portuguese empanadas usually use olive oil dough and include fillings with olives, tomato, and less spice. They are generally baked rather than fried. 

These vegetarian empanadas show that plant-based food can still be hearty and festive. Make a double batch because they sell quickly.