These wonderful vegetarian empanadas are made with tasty Fathead dough and a very flavorful filling. They are baked rather than fried, and surprisingly easy to make.
I love my beef emapanads, and serve them often to my family.
But the other night we had guests over, and one of them is a vegetarian. So I was on a mission to see if I could make low carb, gluten free vegetarian empanadas.
The answer is a resounding YES! These vegetarian empanadas are so flavorful, and the low carb fathead dough is amazing. In fact, our guest had no idea she wasn’t eating real dough until we told her.
When you’re done making the filling, taste a little and you’ll see why these vegetarian empanadas are so good. The vegetarian filling is fantastic. If you have leftover filling, you can actually serve it as a side in its own right.
And when you envelope a savory, tasty filling in a delicious, puffy crust, as you do in this vegetarian empanadas recipe, how could you possibly go wrong?
If you have leftovers, you can keep them in the fridge, in a sealed container, for 203 days. The dough won’t be as good as when made fresh, but it will be okay. Reheat them very gently in the microwave, on 50% power.
- 2 tablespoons avocado oil
- 1 small onion, finely chopped (4 oz)
- 1 tablespoon minced garlic
- 1/2 lb. mushrooms, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 cups shredded part skim mozzarella cheese (6 oz)
- 1 oz cream cheese, cubed
- 3/4 cup blanched finely ground almond flour (3 oz)
- 1 large egg
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Prepare the filling: heat the avocado oil in a large skillet over medium-high heat. Add the onion and sauté until tender, about 4 minutes.
- Add the garlic and mushrooms. Cook about 5 more minutes, until mushrooms are tender and any liquid they release has been absorbed.
- Add the salt and pepper, cumin and paprika. Cook one more minute, stirring. Remove from heat and set aside.
- To make the Fathead dough, place the mozzarella in a medium microwave safe bowl. Place the cubed cream cheese on top. Microwave for 30 seconds. Stir with a rubber spatula, then microwave for 30 more seconds. Stir again, then mix in the almond flour and the egg. Mix well with the spatula, then use you hands to work the batter into smooth, elastic, slightly sticky dough.
- Place the Fathead dough between two parchment sheets and roll to 1/8-inch thickness. Cut as many 3.5-inch circles as you can, using a cookie cutter or a wine glass. Re-roll the scraps and cut more circles. You should be able to get about 12 circles.
- Place the dough circles on the prepared baking sheet. Place a heaping tablespoon of the mushroom mixture on one half of each circle, leaving a 1/2-inch border, then fold the dough over to make a half-circle and pinch the edges closed.
- Bake the vegetarian empanadas for 10 minutes. Carefully turn them over, and bake 8-10 minutes longer, until golden brown. Cool for 10 minutes before serving.