Vegan Mushroom-Sausage Mini Empanadas
We’re having two Thanksgiving dinners this year. My son and his girlfriend are heading out to see her family on the actual day, so we’re having them over tonight. Then I’m cooking another Thanksgiving dinner just for ourselves on Thursday.
I wanted to make an appetizer for tonight as dinner might be a bit late. I have this great empanada dough recipe that uses cornmeal and I’ve been wanting to make something new with it for a while. I also had some Rosemary Mushrooms in the freezer and some Tofurky sausage handy. So I put them together to make these delicious little packages.
These take some time to put together, but they’re not difficult. The dough is great because it has a little bit of crisp to it. If you use stoneground cornmeal, as I have here, they’ll be quite crunchy.
There are couple of tricks to make these work. First make sure the filling is finely minced – too many big pieces will make the dough tear. Also, drain of any liquid that may be in your mushrooms, as too much liquid can keep the edges from sealing well. However, if you have one or two that tear or open up, don’t worry about it – this crust will be sturdy enough to compensate.
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 2 cups yellow corn meal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup canola oil
- 1 to 1-1/3 cup water
- 1 cup Rosemary Mushrooms (1/3 recipe)
- 1 (3.5-ounce) link Tofurkey sausage, any flavor
Combine flours, corn meal, baking powder and salt in a bowl. Add canola oil and stir well with a fork until oil is distributed evenly. Add 1 cup water. Form dough into a ball. Add more water if necessary. Knead until the dough is no longer crumbly, about 3 minutes. Form back into a ball, cover and refrigerate for at least 30 minutes.
Drain the mushrooms if necessary and finely mince. Mince the sausage and stir into the mushrooms.
Preheat oven to 400 F. Oil 2 baking sheets. Roll out dough to 1/8-inch thick. Cut into 3-inch circles with a biscuit cutter. Spoon about 1/2 tablespoon (1-1/2 teaspoons) of mushrooms and sausage into the middle of each circle and fold in half. Press the edges firmly together and then crimp the edges with the tines of a fork. Form the dough scraps into a ball, roll out and cut more circles. Fill and continue with remaining dough. Bake for 14-17 minutes until lightly golden on top.