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Vegetarian Beefy Empanadas

Vegetarian Beefy EmpanadasI love to keep a couple of packs of Goya Discos Para Empanadas in my freezer, and use them in making vegetarian entrees and desserts… I really go for a lot of black pepper in these empanadas and think it tastes great, but you can reduce the amount or leave it out if you choose. Serve as a main course for dinner with a green salad, or use as a lunchbox treat instead of a sandwich.

Makes 12-15 empanadas.


  • 1 Tbsp vegetable oil
  • 10 oz Monterey mushrooms
  • 1/2 medium yellow onion
  • 2 c shredded pepper jack cheese
  • 1 tsp coarse black pepper (or to taste)
  • salt to taste
  • 4 oz Gardein Beefless Ground (or similar)
  • 12-15 Goya Discos Para Empanadas
  • 1 large egg, separated
  • 2 tsp water


  1. Coarsely chop mushrooms and onions, then place in a food processor. Pulse until thoroughly processed. It will look like a coarse pulp.
  2. In a large skillet on medium high, heat the oil and saute the vegetables until much of the water is cooked off (around 10 minutes). Stir often.
  3. Add cheese and pepper. Test for salt level and stir well. Add beefless ground and blend again.
  4. Preheat oven to 400 degrees F.
  5. Spoon 3-4 tablespoons of beefy mixture in center of each pastry disc (as much as it will hold without stretching pastry).
  6. Beat the egg white lightly and spread a thin layer around pastry borders. Fold each into a half-circle, crimping the edges with a fork.
  7. Place empanadas on an ungreased baking pan.
  8. In a small bowl, make an egg wash with the egg yolk and the 2 tsp of water, beating well. Brush the tops of the empanadas with the egg wash.
  9. Bake 20 minutes, flip over, then bake another 15-20 minutes. Empanadas should be golden brown. Serve hot or at room temperature.

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