Wednesday, November 3, 2010
Vegan MoFo: Mushroom and Spelt Empanadas
As the weather has once again turned relatively warm, we made a quick trip to a nearby forest yesterday - and came home with this. Winter Chanterelles!


And since our garden is still filled with these...


...I decided to make these:


Mushroom and Spelt Empanadas

For the dough:
  • 3 c semi-sifted spelt flour or whole wheat pastry flour (not the the dry, coarse type of ww flour, but the kind that resembles all purpose flour in texture) - or you can just use regular all purpose flour.
  • 1/2 tsp salt
  • 1/4 c vegan margarine
  • 1/2 c cold water
  • 1 tsp egg replacer
  • 1 tsp vinegar
Place the margarine, salt, and some of the flour in a food processor. Gradually add the vinegar, egg replacer, and the rest of the flour while you process. Add water slowly, until you reach the desired consistency: the dough should form into a ball that is easy to handle.

Wrap the dough in plastic wrap (I know, not very ecological... but I have yet to find a better alternative?), and refrigerate for at least 30 minutes. If you are really in a hurry, place in the freezer for about 15 minutes.

For the filling:
  • 1 tbsp vegetable oil
  • 2 c wild mushrooms or button mushrooms, cleaned and trimmed
  • 1 large bunch collards or other greens 
  • 1/2 c spelt berries
  • 1/2 c Puy lentils or brown lentils
  • 1-3 c weak vegetable broth*
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • pinch of white pepper
  • salt or soy sauce and freshly ground black pepper, to taste
Cook the lentils and spelt berries in the vegetable broth according to package directions. (*Adjust the amount of liquid by the type of spelt and lentils you use. I used 2 c water + 2 tsp vegetable buillon powder).

Heat the oil in a large skillet or a wokpan. Chop the mushrooms and greens, and fry until the liquid of the mushrooms has evaporated and the grens are wilted.

Combine the lentil-spelt mixture (draining any excess liquid) with the mushroom mixture, and mix in the thyme, white pepper, and salt/soy sauce and black pepper to taste.

To assemble the empanadas:

Preheat the oven to 200 C (400 F).

On a floured surface, roll the dough out to a thickness of 1/2 cm/1/8 inch. With a round pastry cutter or a bowl, cut into circles of about 15 cm/6 inches in diameter. Place about 1 to 1-1/2 tablespoons of filling on to each circle.

If you own a fancy pastry cutter like my mom ;), place the circle on the reverse side of the pastry cutter, and press firmly to seal. Alternatively, fold in half, and seal the edges with the tip of a fork or with your fingers.

Brush the empanadas with some plain, non-dairy milk or melted vegan margarine, if desired.

Bake in the preheated oven for 10 minutes. Reduce the heat to 175 C (350 F) and continue baking until the crust is light brown.

Serve with sweet chili dipping sauce or other spicy sauce. :)

*Feel free to play around with the spices. When using "delicate" mushrooms like chanterelles, I like to keep the spices quite simple; but if you're using regular button mushrooms, you could try adding some red pepper flakes, good curry powder, or different herbs.

Never mind my excessive use of flour - you REALLY won't need this much (I just managed to slice the bottom of the flour bag by accident). :D





I'm not the only one recycling baking paper - am I? I just used this to bake the first batch of empanadas - which I forgot to photograph before baking - so it's really not as dirty as it looks. ;)




Have a great day! :)

Empanada on Foodista
 
posted by Seglare at Wednesday, November 03, 2010 | Permalink |


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