Mexican Mushroom Empanadas (Pack of 2)
Creamy, tasty and filling. These flaky pockets of deliciousness are destined to become one of our favourite menu items. 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 freezing.
These empanadas go beautifully with our new 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
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 firstname.lastname@example.org
From frozen: Preheat oven to 180°C, remove compostable bag and place on a lined baking tray. Bake for 30-40 minutes, or until warmed through.