Vegetarian Chilean Empanadas - cooking recipe

Ingredients

1 teaspoon coconut oil
1 medium yellow onion, diced medium
1 bell pepper, chopped
1 lb mushroom, coarsely chopped
1 tablespoon minced garlic
1 teaspoon black pepper
3 teaspoons allspice
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 tablespoon flour
2 cups black beans
1 cup olive, pitted
2 cups cooked lentils
2 tablespoons red wine vinegar
1 cup raisins
1 tablespoon cilantro, chopped
1 cup shredded monterey jack cheese
24 refrigerated biscuits
1 cup egg wash

Preparation

Preheat oven to 375. In a large skillet, saute the onions and peppers in the oil on medium-low for 2 minutes or until the onions soften, and add the garlic and fry another minute. Add the mushrooms and spices, and continue to fry until mushrooms soften 2-3 minutes.
While this is cooking, pulse the olives and beans in a processor to the consistency of finely ground meat, and add to the mixture. Add the lentils and raisins. Add a little flour, as needed to absorb the moisture released by the mushrooms, and finish off with the vinegar, cheese and cilantro. Turn off heat.
Roll out the biscuits into thin rounds, top with a rounded tablespoon of the mixture, moisten the edges with egg, fold over and press the edges together with a fork, and brush the tops again with egg. Bake for 15-20 minutes until golden brown.