A vegetarian empanada features a seasoned walnut and mushroom filling that delivers a savory, chorizo-like depth while remaining completely plant-forward, paired with a tangy yogurt and cilantro sauce for balance and freshness. Rooted in Latin flavor profiles, the filling is highly adaptable, allowing chefs to easily adjust the spice blend for different cuisines or add cheese for richness and to melt. Mild, stretchy cheeses such as Chihuahua work especially well, while mozzarella offers a clean, familiar option that broadens menu appeal.
1 cup (3 ½ oz or 100 g) Assorted sliced mushrooms
1 cup (4 oz or 115 g) California walnuts
2 tbsp (1 oz or 30 g) Olive oil, plus additional for brushing surface
½ cup (3 ½ oz or 100 g) Finely chopped yellow onion
3 cloves (½ oz or 15 g) Minced garlic
½ cup (3 ½ oz or 100 g) Finely chopped roasted red pepper
½ cup (4 oz or 120 g) Tomato sauce or purée
1 tbsp (½ oz or 15 g) Soy sauce
½ tsp (3 g) Black pepper, ground
1 tsp (3 g) Onion powder
1 tsp (3 g) Smoked paprika
1 tsp (3 g) Ground cumin
1 tsp (1.5 g) Dried oregano
½ tsp (1.5 g) Red pepper flakes
16 each (16 oz or 454 g) Small empanada skins or 4-inch puff pastry or pie dough circles
4 ½ cups (16 oz or 450 gm) California walnuts
2 ½ cups (19 oz or 550 gm) Water, room temperature
1 quart (32.6 oz or 920 g) Medium Viscosity California Walnut Cream
2 Tbsp (6 g) Chopped cilantro
1 tsp (3 g) Minced garlic
1 Tbsp (½ oz or 15 ml) Lime juice
¼ cup (2 oz or 55 ml) Extra virgin olive oil
2 tsp (8-20 g) Kosher salt
1 tsp (2 g) Ground black pepper
Place mushrooms in a food processor and process until finely ground. Remove and add walnuts; process until finely ground.
Heat olive oil in a large skillet over medium heat. Add mushrooms, walnuts, and onion. While stirring frequently, cook for 10 minutes or until the mixture is lightly browned and all liquid has evaporated.
Stir in garlic and cook for 15-20 seconds until aromatic.
Add red pepper, tomato sauce, soy sauce, and seasonings. Cook for 5 minutes over medium heat, continuing to stir.
Set aside to cool. Refrigerate if making empanadas more than an hour later.
Taste and adjust seasoning if needed before filling empanadas.
To bake Empanadas: Preheat oven to 350°F (170°C).
To assemble the empanadas, place pastry circles onto a parchment-lined flat surface. Divide the mushroom-walnut filling equally between the circles, spooning about 1 Tbsp (1 oz or 30 g) into the center of each circle.
Brush the edges of the pastry with a little water and fold in half. Crimp with a fork to seal and place on a parchment-lined baking sheet. Brush the tops lightly with olive oil and bake for 20 to 25 minutes or until crisp and golden brown.
Combine walnuts and water in a professional blender.
Start the blender on low, then quickly increase the speed to the highest speed.
Blend 3-5 minutes until a very smooth consistency, scraping sides as necessary.
Use immediately for hot preparations or cool over an ice bath, transfer to a container, and store in the refrigerator for up to 3-5 days.
Whisk all ingredients together until fully combined.
Taste and adjust seasoning with lime juice and salt.
Chill thoroughly.
Serve warm empanadas with the sauce.
For Walnut Meat Empanadas:
Can be assembled and tightly packaged, and frozen for up to 3 months ahead. Bake from the frozen state.
The spice mixture can be replaced, adjusted, or adapted for other flavor profiles from around the world.
For Medium Viscosity California Walnut Cream:
Due to the friction in the blender, the cream will heat up to about 130-140°F (55-60 C).
It can be used immediately hot, chilled over an ice bath for 15 minutes; however, chilling for 12 hours will give it a slightly richer mouthfeel.
For Cilantro Cream Sauce:
To add fresh heat, stir in 1 tablespoon minced jalapeño or serrano chile.
For smoky depth and layered spice, add 1 tablespoon minced chipotle in adobo sauce.
To create a deep red variation, add 2 teaspoons of chili powder and allow the sauce to rest overnight so the flavor and color fully bloom.
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