Baked Mushroom Lentil Empanadas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • ⅔ cup whole wheat pastry flour
  • ⅔ cup all purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • ⅓ cup olive oil
  • ⅓ cup cold water
  • ¼ cup dry lentils
  • 1 bay leaf
  • 4 oz mushrooms
  • ¾ cup onion, diced
  • ¼ tsp each: salt, pepper, and cumin
  • 2 garlic cloves, minced
  • ⅓ cup green salsa
  • ⅓ cup shredded swiss cheese
  • 1 egg, beaten
  • 1-2 tsp water
  • More green salsa for serving
Instructions
  1. In a food processor combine flours, salt, and baking powder. Pulse to combine.
  2. Mix together olive oil and cold water.
  3. With the food processor running, pour the olive oil mixture down the chute and process until the dough sticking together into a ball slightly. It will stay a little crumbly.
  4. Transfer dough to a working surface and knead it with your hands until it comes together and forms a consistent ball. Press the ball into a 6 inch disk. Cover and let rest for 30 minutes.
  5. Meanwhile combine lentils and bay leaf and cover with water. Bring to a boil and let simmer for 15 minutes.
  6. Process mushrooms in the food processor until finely chopped. Add them to a skillet with the onion and a splash of olive oil. Saute until the mushrooms liquid has evaporated.
  7. Mix in salt, pepper, cumin, garlic, green salsa, swiss cheese and cooked lentils.
  8. Preheat oven to 400 F.
  9. Divide the dough into 8 portions by cutting it in half, cut each half in half, and cut the quarters in half. Keep the dough covered so it doesn’t dry out while you work with each portion.
  10. Roll each portion into a ball and press it against a flour dusted working surface with the palm of your hand. Use a rolling pin and roll one stroke up, then turn the dough 90 degrees, and make another stroke up. This will help the dough form a circle. Continue until you have approximately a 6 inch circle. If it doesn’t make a circle, do NOT ball it up to start over. The dough will need to rest again before it will stretch out into shape. Oddly shaped empanadas still taste good 😊
  11. Mix together the egg and 1-2 tsp water. Brush the edges of the circle with the egg wash mixture. Add a scant ¼ cup mushroom filling to one side and fold the dough over the top pressing it together with your fingers. Go back over the edges pressing with the tines of a fork to seal it and give the edges some texture. Place on a parchment lined baking sheet and brush with more egg wash.
  12. Repeat with remaining dough and filling. Bake in the preheated oven for 24 minutes, or until golden brown.
  13. Serve with extra green salsa.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/baked-mushroom-lentil-empanadas/