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© 2015 by Jacquelyn Jones



Spinach + Mushroom Empanadas w/ Chimichurri Sauce

July 30, 2018

I was always told, honesty is the best policy, so fine.  I'll be honest.  I only made these empanadas for the chimichurri sauce.  There.  Happy?  Well you will be, once you make these little magical half moons.  I chose to stuff the empanadas with healthy things like spinach and mushrooms, but honestly, since we are being honest here, you can stuff them with anything because this chimichurri sauce is off the hook.  I do have to say, the filling I chose compliments the sauce very well.  It's bold!  It's alive!  It does a little dance on your tongue!  It's overall absolutely f-ing delicious.  And honestly, very healthy too.  If you're not into making your own dough, just go buy some pastry dough.  I get it, who's got time for that?  I mean, it only takes 10 min, and is totally worth it, but I'll let you cheat.  No judgement here.  Let's get to it!  Churri up!  Your tongue has some dancing to do!! 





  • 1 1/2 cup flour 

  • 1/2 tsp sea salt

  • 1/4 tsp baking powder

  • 2 tbsp olive oil

  • 1/2 cup warm water


  • 1/2 cup onion, diced

  • 1 cup mushrooms, diced

  • 1 garlic clove, minced

  • 1 red chili pepper, seeded and minced

  • 3 cups spinach

  • 1 tsp nutritional yeast

  • 1/2 tsp chipotle powder (or more if you want)

  • salt and pepper to flavor

Chimichurri Sauce

  •  1/2 cup olive oil

  • 2 tbsp red wine vinegar

  • 1/2 cup finely chopped parsley

  • 4 garlic cloves, minced (use 2 if you don't like that much garlic)

  • 1 red chili pepper, seeded, finely chopped

  • 1 tsp oregano

  • 1 tsp salt

  • pepper to taste



  1. Dough:  Preheat oven to 400 degrees.

  2. In large bowl with fork, mix dry ingredients while slowly adding the water and oil.  Blend together until dough starts to form.  At this point I start using my hands.  (I wasn't  blessed with patience.)  

  3. Transfer dough on a lightly floured surface and knead until nice and elastic, about 1-2 min.  

  4. Form a ball, cut in half, making 2 balls, and place back in bowl.  Cover with a damp towel.  Set aside.  (You can refrigerate while you prep the rest, but no longer than about 10 min, otherwise dough will get too hard and you'll have to let it sit out for a min to get soft again.)

  5. Filling:  Combine all ingredients, except for the spinach, in a pan with 2 tbsp of olive oil, on medium high heat.  Cook for about 5 min, or until onions are translucent. 

  6. Turn heat to low, add spinach.  Mix until spinach becomes slightly wilted, about 1-2 min.  Set aside.

  7. On a floured surface, take a ball of dough and roll out to form a circle, about 1/8" thick.  Use a wide mouth glass or jar, press down firmly to make circles.  On a baking sheet with parchment paper, lay circles about 2 inches apart.  Continue this until all of the dough is gone.

  8. Using a teaspoon, spoon your filling in the center of the circle.  If it looks too full, take some out!

  9. Fold your empanada over, forming a crescent, then press firmly with a fork along the edges, sealing it closed.

  10. Brush the top of the empanadas with melted vegan butter.  

  11. Bake them at 400 degrees for 20 min.  

  12.  Can be served hot or cold. 

  13. Chimichurri:  While the empanadas are baking, start your sauce.

  14. Add all ingredients to a bowl and mix.  Let sit for about 10 min for full flavor.  The longer it sits, the better it is!  *I add parsley, garlic cloves, chili pepper and oregano to a food processor instead of chopping!  Add this to the wet ingredients in a bowl, and salt and pepper to taste.

  15. Dip the empanadas in the chimichurri and enjoy!  


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