Add to Collection
Go to Collections
Delicious vegetarian empanadas are filled with a tasty filling of onions, garlic, and mushrooms. The gluten-free dough is very easy to make!
Servings 12 empanadas
- 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
Preheat oven to 350 degrees F. Line a rimmed 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.
Serving: 2empanadas | Calories: 222kcal | Carbohydrates: 7g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Sodium: 354mg | Fiber: 2g | Sugar: 2g