Vegetarian Chilean Empanadas Recipes

Steps:

• Preheat oven to 375. In a large skillet, sauté the onions and peppers in the oil on medium-low for 2 minutes or until the onions soften, and add the garlic and fry another minute. Add the mushrooms and spices, and continue to fry until mushrooms soften 2-3 minutes.
• While this is cooking, pulse the olives and beans in a processor to the consistency of finely ground meat, and add to the mixture. Add the lentils and raisins. Add a little flour, as needed to absorb the moisture released by the mushrooms, and finish off with the vinegar, cheese and cilantro. Turn off heat.
• Roll out the biscuits into thin rounds, top with a rounded tablespoon of the mixture, moisten the edges with egg, fold over and press the edges together with a fork, and brush the tops again with egg. Bake for 15-20 minutes until golden brown.

Steps:

• Heat oil in heavy skillet over medium heat.
• Add beef, bell pepper and garlic.
• Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
• Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
• Season to taste with salt and pepper.
• Mix in cheese and cilantro.
• Preheat oven to 375º.
• Roll out one biscuit on lightly floured surface to 4-inch circle.
• Brush half the dough with egg wash.
• Place 1 rounded tablespoon filling on dough.
• Fold over to crate half circle; press edges to seal.
• Using fork, crimp edges.
• Place on large baking sheet.
• Brush with egg wash.
• Bake until golden brown, about 12 minutes.