Baked Whole Wheat Lentil and Mushroom Empanadas

This Chilean lunch recipe combines authentic flavors with modern cooking techniques. Ready in 75 minutes, serves 4 people. Serve warm with traditional pebre salsa, a side of avocado slices, and a fresh green salad with lemon vinaigrette.

Cuisine: Chilean Type: Lunch Time: 75 min Servings: 4 Calories: 730 per serving
Plan Shop Cook Chat Gear Video

Nutrition Information

Each serving contains approximately 730 calories and 27.0g of protein. Macronutrients include 97.0g carbohydrates and 26.0g fats per serving.

Per Serving

Calories
730
Protein
27.0g
Carbohydrates
97.0g
Fats
26.0g

Total

Calories
2920
Protein
108.0g
Carbohydrates
388.0g
Fats
104.0g

Ingredients

Order with Instacart

This recipe requires 16 ingredients. All ingredients are commonly available at grocery stores.

  • 2.5 cups Whole Wheat Flour
    stone ground, substitute part unbleached flour if lighter texture desired
  • 0.75 cup Dry Brown Lentils
    rinsed and picked over
  • 8.0 oz Cremini Mushrooms
    finely diced to resemble ground meat texture
  • 0.33 cup Extra Virgin Olive Oil
    for dough and sautéing
  • 1.0 whole Yellow Onion
    large, finely diced
  • 2.0 cups Vegetable Broth
    low sodium
  • 3.0 whole Eggs
    2 hard-boiled and chopped, 1 beaten for egg wash
  • 0.5 cup Pitted Black Olives
    rinsed to remove excess brine
  • 2.0 cloves Garlic
    minced
  • 2.0 tbsp Raisins
    optional, unsweetened
  • 1.0 tsp Paprika
    sweet or smoked
  • 1.0 tsp Ground Cumin
    toasted slightly if possible
  • 1.0 tsp Dried Oregano
    crushed between fingers
  • 1.5 tsp Salt
    divided for dough and filling
  • 0.5 tsp Black Pepper
    freshly ground
  • 0.5 cup Warm Water
    approximate, for dough consistency

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Ingredient Preparation

  1. Clear kitchen counters and set out equipment: medium pot for lentils, small pot for eggs, large skillet, mixing bowl, baking sheets, and parchment paper.
  2. Measure 2.5 cups Whole Wheat Flour (300g) into a large bowl. Measure 0.33 cup olive oil (80ml) and 0.5 cup warm water (120ml).
  3. Finely dice 1 large yellow onion (340g) and 8 oz cremini mushrooms (225g). Mince 2 cloves garlic (10g).
  4. Rinse 0.75 cup dry brown lentils (150g) and 0.5 cup pitted black olives (85g). Slice the olives.
  5. Combine lentils and 2 cups vegetable broth (480ml) in the medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes (timer starts here).
  6. Place 2 eggs in the small pot covered with water. Bring to a boil, turn off heat, cover, and let sit for 10-12 minutes (hard boil).

2. Dough Preparation

  1. Whisk 1 tsp salt (6g) into the flour bowl.
  2. Make a well in the center of the flour. Pour in the measured olive oil and warm water.
  3. Mix with a wooden spoon until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface until smooth and elastic.
  5. Wrap the dough in plastic wrap or cover with a damp towel and let it rest at room temperature.

3. Filling Synthesis

  1. Peel the hard-boiled eggs and chop them finely.
  2. Heat a splash of olive oil in the large skillet over medium heat. Add diced onions and minced garlic. Sauté until softened.
  3. Add the diced mushrooms, 1 tsp paprika (2g), 1 tsp cumin (2g), 1 tsp dried oregano (1g), 0.5 tsp salt (3g), and 0.5 tsp black pepper (1g). Cook until mushroom liquid evaporates.
  4. Stir in the cooked lentils (drain any excess liquid first), chopped eggs, sliced olives, and 2 tbsp raisins (30g). Mix well.
  5. Remove from heat and spread the filling onto a baking sheet or large plate to cool down quickly (essential for easier assembly).

4. Empanada Assembly

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Divide the resting dough into 12 equal portions. Roll each portion into a ball.
  3. Roll out each ball into a thin circle approximately 5-6 inches in diameter.
  4. Place about 2 tablespoons of the cooled filling into the center of each disc.
  5. Fold the dough over the filling to create a half-moon shape. Press edges firmly to seal.

5. Baking

  1. Crimp the sealed edges using a fork or by twisting the dough for a traditional look.
  2. Beat the remaining raw egg in a small bowl. Brush the top of each empanada with the egg wash.
  3. Bake in the preheated oven for 20-25 minutes until the crust is golden brown.

Plating

  1. Select a rustic earthenware plate or wooden board to complement the earthy tones of the whole wheat dough.
  2. Place two warm empanadas in the center of the plate, leaning one slightly against the other to create height and visual interest.
  3. Arrange a fan of fresh avocado slices on one side of the empanadas, seasoning lightly with sea salt and a squeeze of lemon.
  4. Spoon fresh pebre salsa into a small ceramic ramekin or carefully place a dollop directly onto the plate to avoid making the crust soggy.
  5. Add a small, vibrant mound of green salad dressed with lemon vinaigrette to the remaining space for color contrast.
  6. Scatter a few fresh cilantro leaves or a dusting of paprika over the plate for a professional finish.

Family Beverage

Chilled herbal tea with fresh mint and lemon slices

Alcohol Beverage

Medium-bodied Chilean Carménère or a crisp Sauvignon Blanc

Serving Suggestions

Serve warm with traditional pebre salsa, a side of avocado slices, and a fresh green salad with lemon vinaigrette.

Notes

These empanadas utilize whole grains and nutrient-dense vegetables for a hearty meal. The filling combines lentils and mushrooms to create a robust texture similar to traditional meat fillings. Baking achieves a crisp exterior without the need for deep frying. Ensure the filling has cooled completely before stuffing the dough to maintain texture.

Storage

Allow the empanadas to cool completely on a wire rack to prevent steam from softening the crust. Transfer to an airtight container, using parchment paper to separate layers, and store in the refrigerator for up to 3 to 4 days.

Freezing

For unbaked empanadas, freeze in a single layer on a baking sheet until solid, then transfer to a sealed freezer bag for up to 3 months; bake from frozen adding 5-10 minutes to the cooking time. For baked empanadas, wrap individually in foil and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven to crisp the pastry.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

Photo of your cooked dish