These Puerto Rican empanadas are made with wholesome, unprocessed ingredients and mushroom ground beef. For those looking to cut time, you can simply buy your own vegan meat/empanada disk of choice.
EMPANADA DISK: Makes 12-14 Disk
- 2 cups whole wheat flour (or spelt flour for a lighter texture)
- 1/2 cup water (add more if needed)
- 1/4 cup olive oil (or melted coconut oil)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp turmeric (gives orange color)
FILLING:
- 1-2 russet potatoes diced small
- Oil for frying
- 5-6 olives diced into small pieces
- Mushroom base: (8 oz of Oyster mushroom 8 oz of Mini oyster mushrooms 8 oz Shiitake mushrooms 8 oz enoki) chopped into small pieces or put through a food processor
- 1 cup of walnuts soaked overnight and chopped into small pieces or put through a food processor
HOMEMADE ADOBO SEASONING: Makes 1 cup
- 4 TBSP dried oregano
- 4 TBSP granulated garlic
- 4 TBSP onion powder
- 2 tsp black pepper
- 2 TBSP ground turmeric
- 2 TBSP ground cumin
- salt to taste
HOMEMADE SAZON SEASONING: Makes 1 cup
- 3 TBSP garlic powder
- 3 TBSP ground cumin
- 3 tsp turmeric powder
- 3 TBSP coriander
- 4 TBSP ground annatto
- 2 TBSP ground oregano
- salt to taste
SOFRITO: Makes about 4/5 cups
- 2 medium Spanish onions, cut into large chunks (about 2 cups)
- 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
- 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
- 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
- 1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
- 18 medium cloves garlic, peeled
- 8 ajices dulces, stemmed (see notes)
- 4 leaves of culantro (see notes)
- salt to taste
DIRECTIONS:
Empanada Disk
Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, salt, garlic powder, and turmeric. Mix well to evenly distribute the seasonings.
Add Wet Ingredients:
Pour in the olive oil and half of the water. Start mixing with a spoon or your hands until the dough begins to come together.
Knead the Dough:
Gradually add the rest of the water, a little at a time, until you have a soft, pliable dough. Knead the dough for about 3-4 minutes on a clean surface until it’s smooth and elastic. If the dough feels too dry, add a teaspoon of water at a time. If it’s too sticky, sprinkle in a little more flour.
Let It Rest:
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 20 minutes. This helps the dough relax, making it easier to roll out.
Roll and Cut the Disks:
After resting, divide the dough into 12-14 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each one into a thin circle, about 5-6 inches in diameter. If needed, lightly flour your surface and rolling pin to prevent sticking.
Ready to Use or Store:
Your empanada disks are now ready for filling! If you’re not using them right away, stack them with parchment paper between each disk and store them in an airtight container in the fridge for up to 2 days or freeze for later use.
Sofrito
Prepare Your Ingredients:
Wash and chop all the vegetables and herbs into large chunks to make them easier to blend. Remove seeds from the peppers and ajíes dulces to keep the flavor mild.
Blend in Batches:
In a blender or food processor, combine the onions, cubanelle peppers, red bell pepper, tomatoes, cilantro, garlic, ajíes dulces, and culantro. If your blender is small, work in batches to avoid overfilling. Blend until the mixture is smooth or slightly chunky, depending on your preference.
Season with Salt:
Once blended, transfer the sofrito to a large bowl and stir in salt to taste. Adjust the seasoning as needed.
Store the Sofrito:
Divide the sofrito into portions and store it in airtight containers. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Ice cube trays are a great way to freeze individual portions for easy use!
Empanada Filling
- Boil the Potatoes:
Peel and dice the potatoes into small cubes. Add them to a pot of salted boiling water and cook for 8-10 minutes or until fork-tender. Drain and set aside. - Process the Mushrooms:
Finely chop the mushrooms by hand or pulse them in a food processor until they resemble ground meat. - Prepare the Walnuts:
Drain the soaked walnuts and pulse them in a food processor until they are crumbled into small pieces. Avoid over-processing into a paste. - Cook the Mixture:
Heat a large skillet over medium heat with a drizzle of oil. Add the processed mushrooms and walnuts, cooking for 5-7 minutes until browned and most of the moisture has evaporated. - Add Sofrito and Seasonings:
Stir in the homemade sofrito, adobo, sazón, and tomato sauce (if using). Let it cook for 20 minutes, allowing flavor to blend; stir occasionally to prevent sticking to the pan. Then add in 1/2 cup water and cover, let steam for about 15 more minutes. (this helps make sure the walnuts soften) - Mix in the Potatoes and Olives:
Add the boiled potatoes and diced olives to the mushroom-walnut mixture. Stir gently to combine and adjust seasoning with salt if needed. - Spoon 1-2 tablespoons of the filling into the center of each disk. Fold the dough over the filling to create a half-moon shape, then press the edges together with a fork to seal.
- For Frying: Heat oil in a skillet over medium heat and fry the empanadas until golden brown on each side, about 2-3 minutes per side.
- For Baking: Preheat the oven to 375°F (190°C). Place the empanadas on a lined baking sheet, brush with a little oil, and bake for 20-25 minutes until golden and crisp.
Notes:
- Ajíes Dulces: These small sweet peppers add a unique flavor to sofrito. If you can’t find them, substitute with mini bell peppers for a similar mild sweetness
- Culantro Leaves: These add a deeper, earthy flavor. If unavailable, use a little extra cilantro as a substitute