Mini Mushrooms and Dill Empanadas
These bite-sized empanadas are the perfect finger food for a summer party or afternoon snack. You can serve them with vegan sour cream or a chili, tomato sauce, but they taste amazing on their own as well.
Ingredients
1sheet(350 g)
Shortcrust Pastry, room temperature
1 1/4cups
Mushrooms
1
Red Onionaround 150g
2/3cup
Fresh Dill
1/3cup
Canned Sweet Corn
1Tbsp
Olive Oil
1Tbsp
Tomato Purée
1clove
Garlic, minced
1/2tsp
Salt
1pinch
Ground Black Pepper
2Tbsp
Aquafaba
1tsp
Sesame Seeds
Nutrition Per Serving
Calories
327
Fat
16.7 g
Protein
4.1 g
Carbs
44.6 g
Cooking Instructions
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Finely chop Mushrooms (1 1/4 cups), Red Onion (1), and Fresh Dill (2/3 cup). Alternatively, if you’ve got a good food processor you can roughly chop everything then put them in the processor.
