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Vegetarian Empanadas

Prep Time:

40 minutes

Cook Time:



4 People






Chef Gaston Storace is ready to share another recipe from his cookbook. This time, we're going to dive deep into his Argentinian roots and make real, authentic Empanadas! One of the great things about empanadas is that you can fill them with whatever you like. Take advantage of any leftover meats, cheeses, vegetables (and even fruits) that you have in your fridge!

These authentic empanadas will transport you to Argentina with one bite.


Makes about 8-10 empanadas

Empanada filling

  • 2 oz (60 ml) of olive oil

  • ½ lb fresh shiitake mushrooms or 45 g dried mushrooms rehydrated in warm water

  • ½ yellow or white onion, finely chopped

  • ½ green or red pepper, finely chopped

  • 1 tablespoon tomato paste(optional)

  • 1 garlic clove

  • 1 teaspoon paprika

  • ½  cup (115 ml) water or white wine

  • salt & pepper to taste


  •   ½ cup (120 ml) water

  • 2 tablespoons butter

  • 1 tsp salt

  • 1 ½ cups (200 g) all-purpose flour

Chimichurri sauce

  •  2 tablespoons dried oregano

  • 2 tablespoons chili powder or flakes

  • 2 garlic cloves

  • 2 tablespoons dried parsley

  • 2 oz (60 ml) olive oil or vegetable oil

  • 2 tablespoons white or red vinegar

  • salt & pepper to taste


  • medium size saucepan 

  • small pot 

  • baking tray 

  • oven

  • knife and spoons 

  • cutting board 

  • rolling pin


Preheat the oven to 400°F


Combine the warm water with a teaspoon of salt. In a big bowl combine the flower with three teaspoons of olive oil. Add the warm water and mix vigorously until you achieve a smooth dough. Knead the dough for 7 minutes, then  set it aside to rest for 10 minutes. Leave the dough covered with a cloth or plastic wrap.


Rehydrate mushrooms by soaking them in warm water for at least 30 minutes. Chop them finely.

In a pan, add a thin layer of oil, and then saute in the onions, garlic clove, peppers, until starting to brown, about 3 minutes. Add the mushrooms and keep stirring. Stir in the tomato paste and paprika (optional), and season with salt and pepper to taste.

Add the wine (or water) to deglaze, using a wooden spoon to scrape up any brown bits that have accumulated on the bottom of the pan. Cook for 3 minutes.

Remove from heat and let cool.


Divide the dough in 8 pieces, and form each piece into a round ball. Lightly dust your work surface with flour and use a rolling pin to roll each ball into a circle about 4 inches (10 cm) in diameter and ¼ inch (½ cm) thick.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Fill the dough circles with 1 tablespoon of filling. Fold the dough in half, and press the edges together to seal. For a better seal, try wetting edges with water.

Optional, for non vegan: Crack the egg into a small bowl and whisk with a fork. Lay the empanadas on your baking sheet, working in batches if necessary so that there is some space between them. Using a pastry brush or your fingers, brush the tops of the empanadas with the beaten egg.

Bake until golden brown, about 12-15 minutes.

Chimichurri Sauce

Combine all the ingredients for the sauce and add salt & pepper to taste. Serve alongside baked empanadas.


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