I recently shared a recipe for cannelloni stuffed with vegetable “meat” of mushrooms that have been delicious. The mushroom filling simulates a bit of ground meat and is perfect to fill any type of thing, for example, tartlets, canapés, etc., or use in your pasta dishes such as Bolognese, lasagna, etc. It can also be frozen and used in subsequent preparations. This time I have prepared some very delicious baked mushroom dumplings with puff pastry, stuffed with these mushrooms and cheese (of course it is vegan as in all my recipes). It is a very simple recipe for vegan dumplings and perfect for snacking or serving as a starter.
Ingredients to make Baked Mushroom Dumplings:
• 2 sheets of puff pastry
• 300 grams of mushrooms
• 1 onion
• 1 carrot
• 2 cloves of garlic
• 1 pinch of salt
• 2 tablespoons of oil
• ½ cup grated cheese (I used vegan cheese)
How to make Baked Mushroom Dumplings:
To prepare the filling, chop the mushrooms, the carrot and the onion, place all the vegetables together with the garlic in the blender and blend until a homogeneous mass is formed. Heat a pan with oil and sauté the mushroom stuffing until the vegetables are ready.
Flour a worktop and stretch the puff pastry a little. Cut out some medium circles with the help of a small plate. Collect the trimmings and again roll out and trim the dough into circles until it is used up.
Put several tablespoons of the mushroom filling and grated vegan cheese in the center of each circle of dough. Fold the dough in half and seal the edges well by pressing with your fingers or a fork.
Preheat the oven to 180 degrees. Bake the mushroom and cheese dumplings for 20-25 minutes until the dough is browned.
Let them cool down a bit and you will be ready to try your vegan mushroom empanadas. They are delicious!
