Mole Vegan Empanadas

HERNÁN Mole Mushroom Black Bean Empanadas

Makes 10 empanadas

1 tablespoon vegetable oil

1/2 pound mushrooms, sliced

½ large red onion, thinly sliced

1 can (15 oz) black beans, drained

3 tablespoons HERNÁN Mole Poblano paste

3/4 cup vegetable broth

2 sheets frozen puff pastry, defrosted

1/4 cup unsweetened, almond milk

1. To make the filling, heat oil in a large skillet over medium heat, add mushrooms and sauté until golden brown, about 6 to 8 minutes.

2. Add onions to the pan and continue to cook until onions are tender and translucent, about 4 to 5 min. If the onions and mushrooms begin to stick, add a little bit of vegetable stock to the pan. 

3. Add the beans, mole paste, and vegetable broth. Reduce heat to low and simmer for 5 to 6 minutes or until the mole paste has completely dissolved. 

4. To make the empanadas, sprinkle flour on your work surface, and use a rolling pin to flatten and extend the puff pastry. Using a cookie cutter, cut out 4 inch circles out of the puff pastry to make the empanada disks. 

5. Add 1 tbsp. of filling to the empanada disk, dab the edges with water, and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. Repeat with the rest of the discs. Brush empanadas with unsweetened almond milk, and bake for 15 to 20 minutes at 400 F or until golden brown.