Vegetarian Empanadas with Quorn Mince

Name: Vegetarian Empanadas with Quorn Mince
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4
Cuisine: Mexican
Ingredients: 100g Quorn Vegetarian Meat-Free Mince; [https://www.quorn.co.uk/products/meat-free-mince]; 10 sprays one calorie cooking spray; 1 spring onion, finely chopped; 1 garlic clove, crushed; ½ tbsp tomato puree; Pinch chilli flakes; 1 lime, juice and zest; 75ml low salt vegetable stock; 5g chopped coriander; A little flour for dusting; 200g shortcrust pastry; 1 egg, beaten; 2 tbsp tomato ketchup; ¼ tsp all spice; ¼ tsp chilli flakes; A few drops Tabasco sauce; 5g coriander, finely chopped; 5g flat leaf parsley, finely chopped; 1 lime, juice and zest; ½ mild red chilli, finely chopped; 75g low fat Greek style yoghurt

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Vegetarian empanadas on a baking sheet with two side dips and lime wedge garnish.

These vegetarian empanadas will spice up any party platter! Loaded with Quorn Vegetarian Mince and wrapped in golden pastry, you’ll be making this vegetarian empanadas recipe again and again!

Simply fry the Quorn Vegetarian Mince with the filling ingredients and set aside whilst you cut the pastry into discs. Spoon the spicy Quorn mixture onto the pastry and fold to form the empanadas. It couldn’t be easier!

Serve up with the spicy ketchup and cool fragrant chimichurri yoghurt dip that both come together with just a few ingredients.

Vegetarian Mince Recipes Vegan And Vegetarian Mexican Recipes Vegetarian Sharing Food Recipes Party and Finger Food

Serves 4

38 mins

A Little Effort

219 cals
(Per serving)

13g of fat
(Per serving)

3.1 g fibre
(Per serving)

6.1 g protein
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

For the vegetarian empanadas…

100g Quorn Vegetarian Meat-Free Mince
10 sprays one calorie cooking spray
1 spring onion, finely chopped
1 garlic clove, crushed
½ tbsp tomato puree
Pinch chilli flakes
1 lime, juice and zest
75ml low salt vegetable stock
5g chopped coriander
A little flour for dusting
200g shortcrust pastry
1 egg, beaten

For the spicy ketchup…

2 tbsp tomato ketchup
¼ tsp all spice
¼ tsp chilli flakes
A few drops Tabasco sauce

For the chimichurri yoghurt…

5g coriander, finely chopped
5g flat leaf parsley, finely chopped
1 lime, juice and zest
½ mild red chilli, finely chopped
75g low fat Greek style yoghurt

Method

For the vegetarian empanadas…

Place a non-stick frying pan over a medium heat. Add the cooking spray, Quorn Vegetarian Mince, spring onions, garlic, tomato puree, chilli flakes, lime juice and zest and stock. Stir well and bring to a simmer. Simmer for 10 minutes. Remove from the heat and allow to cool.
Once the mix has cooled add the coriander and mix well.
Pre-heat the oven to 180°C (fan)/ 200°C electric/Gas Mark 6.
On a lightly floured worksurface roll the pastry to approximately 3mm thick. Using a 9cm round cutter cut 12 pastry disks re-rolling the pastry if required.
Add a teaspoon of filling to the centre of each pastry dish. Fold the pastry over the top of the filling to encase and press to seal the edge. Dip a fork in a little flour and use to crimp the sealed edge of each empanada.
Brush the empanadas with a little beaten egg. Make a small slit in the top of each empanada with a sharp knife to allow the steam to escape when baking.
Bake in a pre-heated oven for 15-18 minutes or until golden brown.

For the spiced ketchup…