Mexican Mushroom Empanadas (Pack of 2)Regular price $14.00
Creamy, tasty and filling. These flaky pockets of deliciousness are filled with mushrooms, green peppers, corn and black beans in a creamy, yet smoky, chipotle sauce.
We sauté sliced mushrooms, sliced onions and green capsicums with spices like cumin, coriander and paprika. We then add corn & black beans. Then we stir through with a smoky chipotle cashew cream. Finally, we fold the filling inside flaky puff pastry and top with black sesame seeds before snap freezing.
Mexican Mushroom Empanadas weigh 175g each, and you'll receive two per order.
These empanadas go beautifully with our Smoky Sol Chilli.
Ingredients & Allergens
Puff pastry (vegan), black beans, mushrooms, corn, onion, coconut cream, cashews, garlic, olive oil, tahini, tapioca, black sesame seeds, oregano, ground coriander, ground cumin, paprika, chipotle smoke sauce, stock (massel), salt & pepper. Glaze: oat milk, sweet chilli, olive oil.
Allergens: Tree Nuts (Cashews, Coconut); Sesame, Wheat (Gluten), Soy
Allergen statement: Whilst all of our food is made with entirely plant-based ingredients, using equipment used only for plant-based food, our kitchen facilities are shared with other businesses. As such, at this time, we cannot guarantee our food is allergen free. That includes: gluten, wheat, fish, shellfish, peanuts, milk, egg and sesame seeds. We apologise to all of our friends with severe allergies. For further information, please feel free to contact us at email@example.com
Cook from frozen. Remove compostable bag & place in compost where possible, or return to the Plant Kitchen team when they deliver your next order.
Preheat oven to 180°C and place on a lined baking tray. Bake for 30-40 minutes, or until golden and piping hot.