Empanadas with Mushroom-Chestnut Filling

Vegan, Gluten-Free, Oil-Free, Grain-Free

Makes 9 empanadas | Serves 2 as a meal

These golden empanadas are made with a simple potato-based dough and stuffed with a savory mushroom-chestnut filling that’s similar to the meat-based savory empanadas. They’re super satisfying, baked without oil, and give me that same comfort I used to get from eating empanadas back when I still ate gluten and meat. 

Ingredients

For the Dough

• 2½ cups gold potatoes, diced
• 1 cup chickpea flour
• ½ cup + 2 Tbsp potato starch (more as needed)
• ⅓ cup tapioca starch
• 1 Tbsp water

For the Mushroom and Chestnut Filling

• 2 cups baby bella mushrooms, chopped
• 1 cup peeled, roasted chestnuts
• 2 Tbsp tomato paste
• 2 tsp smoked paprika
• 2 tsp chili powder
• 2 tsp garlic powder
• 2 tsp ground cumin
• ¼ tsp sea salt, plus more to taste
• ½ onion, diced
• ½ red bell pepper, diced

Instructions

1. Steam the Potatoes: Place the diced potatoes in a steamer basket over 2–3 inches of water. Cover and steam over medium heat for about 15-20 minutes, or until fork-tender.
2. Prepare the Filling: While the potatoes cook, blend the mushrooms, chestnuts, tomato paste, and spices in a food processor or blender. Pulse until the texture resembles a crumbly ground meat—don’t’ over blend. Transfer to a bowl, fold in the diced onion and red bell pepper, and adjust salt or seasoning to taste.
3. Make the Dough: Mash the steamed potatoes in a large bowl until smooth. Add the chickpea flour, potato starch, tapioca starch, and water. Mix and knead with your hands. The dough may feel crumbly at first—just keep pressing with your fingers until it comes together. 
4. Form the Wrappers: Divide the dough into 9 portions—about ⅓ cup each. Place one portion between two sheets of parchment and press flat using a tortilla press. If you don’t have a press, use a rolling pin to flatten and cut into a circle using a 5″ cutter or something similar. 
5. Fill and Fold: Add about 2 Tbsp of filling to the center of each empanada wrapper. Use the parchment to help fold the dough over the filling and press the edges firmly down to seal. Carefully peel back the top layer of parchment—if your dough is sticking to the parchment paper, your dough needs more potato starch. Add more as necessary. Crimp the edges of the empanada with a fork.
6. Bake: In an air fryer, bake at 400°F for 10 minutes, flip, then cook for another 5 minutes until golden and firm. In the oven, bake at 400°F for 20–25 minutes, then flip and bake another 10 minutes, or until golden and cooked through.

Notes

• Avocado Crema: These empanadas pair amazing with an avocado crema. Blend 1 ripe avocado with almond milk (just enough to thin), a generous amount of onion powder, 2 garlic cloves, lemon juice, plenty of fresh cilantro, and sea salt to taste. You can also pair them with salsa, guacamole, or a plant-based sour cream.
• Dough: May vary based on the type of potatoes, so adjust the potato starch as needed. Russet potatoes are drier and may require less starch.
• Filling: You can swap the filling for beans, lentils, or any other savory mix you like.
• Sweet Empanadas: For sweet empanadas, sweeten the dough with coconut sugar or maple sugar, add cinnamon, and make homemade fruit fillings. Strawberry or pineapple fruit fillings are a popular choice.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven.