Adaline Recipes

Why You’ll Love This Recipe

These empanadas are easy to make with a simple homemade dough and a one‑pan filling that comes together quickly. The mushroom filling is rich and earthy, yet light enough that you can enjoy several without feeling heavy. They bake beautifully so the crust turns golden and crisp, and you can assemble them ahead and freeze for a quick homemade meal anytime.

Ingredients

For the dough

• 2 cups all‑purpose flour

• ½ teaspoon salt

• ½ cup (about 1 stick) cold unsalted butter, cut into small cubes

• 1 egg

• 4–6 tablespoons ice water

For the mushroom filling

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2–3 cloves garlic, minced

• 4–5 medium mushrooms (button or cremini), chopped

• 1 small carrot, grated (optional, for sweetness and color)

• ½ teaspoon dried oregano or thyme

• ½ teaspoon ground cumin or smoked paprika

• Salt and freshly ground black pepper, to taste

• ½ cup shredded cheese (cheddar, mozzarella, or a mix), optional

• 1–2 tablespoons chopped fresh parsley or cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the dough
   In a bowl, mix the flour and salt. Add the cold butter and work it in with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Add the egg and 4 tablespoons ice water, mixing until a shaggy dough forms. Add more water by the teaspoon if needed.
   Turn the dough onto a lightly floured surface, knead briefly, shape into a disk, wrap in plastic, and chill for at least 30 minutes while you prepare the filling.

2. Prepare the mushroom filling
   Heat the olive oil in a skillet over medium heat. Add the onion and sauté until soft and lightly golden. Stir in the garlic and cook for 30 seconds to 1 minute, until fragrant.
   Add the chopped mushrooms and grated carrot, if using, and cook, stirring occasionally, until the mushrooms have released their moisture and the pan is mostly dry.
   Stir in the oregano (or thyme), cumin or paprika, salt, and pepper. If using cheese, mix it in at the end. Remove from heat and let the filling cool slightly.

3. Roll and shape the empanadas
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
   On a floured surface, roll the dough out to about 3 mm thick. Cut into 10–12 circles using a bowl or cutter.
   Place a spoonful of mushroom filling in the center of each circle. If desired, add a small sprinkle of extra cheese on top of the filling.
   Brush the edges lightly with water or egg wash, fold the dough over into a half‑moon, and press or crimp the edges with a fork or your fingers to seal tightly.

4. Bake
   Place the empanadas on the prepared baking sheet. Lightly brush the tops with egg wash (1 egg beaten with 1 tablespoon water) for a golden finish.
   Bake for 20–25 minutes, or until the crust is golden brown and crisp. Let them cool for a few minutes before serving.

Servings and timing

• Servings: About 10–12 empanadas

• Preparation time: 20–25 minutes

• Cooking time: 20–25 minutes

• Total time: About 45–50 minutes

Variations

• Vegetarian or vegan: Skip the cheese and use a plant‑based alternative; you can also replace the butter in the dough with a neutral oil or vegan butter.

• Spicier version: Add a pinch of chili flakes or a finely chopped jalapeño to the filling.

• Extra greens: Stir in a handful of chopped spinach or Swiss chard into the sautéed mushrooms.

• Different crust: Use store‑bought empanada discs or puff pastry for a quicker version.

Storage / Reheating

Store cooled empanadas in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat in a toaster oven or oven at 180°C (350°F) for 8–10 minutes, or until warm and crisp.
For longer storage, freeze unbaked or baked empanadas on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time until heated through and golden.

FAQs

Can I make these ahead of time?
Yes; you can prepare the dough and filling a day in advance, assemble the empanadas, and then bake them when needed. You can also bake them and freeze for later.

Why did my empanadas burst open while baking?
The filling may have been too wet or the edges not sealed well. Make sure the mushroom mixture is not too juicy and press the edges firmly before baking.

Can I fry them instead of baking?
Yes; you can deep‑fry or pan‑fry them in hot oil until golden, taking care not to overfill so they hold their shape.

Can I use a different type of mushroom?
Yes; cremini, shiitake, or even a mix work well as long as they are not too watery.

Are these empanadas suitable for kids?
Yes, especially if you keep the seasoning mild and add a little cheese; they make a fun finger food for lunch or snacks.

Conclusion

Mushroom empanadas are a delicious way to enjoy the deep, savory flavor of mushrooms wrapped in a tender, flaky crust. With simple ingredients and easy shaping, they’re ideal for casual gatherings or a cozy night in. Once you master the basic recipe, you can easily swap fillings and seasonings to match your favorite flavors.

Mushroom Empanadas

Print Recipe

These mushroom empanadas are filled with a rich, savory mushroom mixture and wrapped in a golden, flaky crust. Perfect as a snack, appetizer, or light meal with comforting flavors.

• Total Time: 45 minutes
• Yield: 10–12 empanadas

Ingredients

• 2 cups finely chopped mushrooms
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 1 teaspoon soy sauce (optional)
• ¼ cup shredded cheese (optional)
• 2 tablespoons chopped fresh parsley or cilantro
• 1 package empanada dough discs (or homemade dough)
• 1 egg (for egg wash)

Instructions

1. Heat olive oil in a pan over medium heat and cook the chopped onion until soft and translucent.
2. Add minced garlic and cook for about 1 minute until fragrant.
3. Stir in the chopped mushrooms and cook until they release moisture and turn golden brown.
4. Season with salt, pepper, paprika, and soy sauce if using, cooking until the mixture is slightly dry.
5. Remove from heat and allow the filling to cool, then stir in herbs and cheese if using.
6. Preheat the oven to 190°C (375°F).
7. Place a spoonful of filling in the center of each dough disc, fold into a half-moon shape, and seal edges with a fork.
8. Brush the tops with beaten egg.
9. Arrange on a parchment-lined baking sheet.
10. Bake for 20–25 minutes until golden brown.
11. Let cool slightly before serving.

Notes

• Cook mushrooms thoroughly to remove excess moisture and avoid soggy filling.
• Use different mushroom varieties like cremini or portobello for deeper flavor.
• Skip egg wash and cheese for a vegan version.
• Store in the refrigerator for up to 4 days or freeze for up to 2 months.
• Reheat in the oven to maintain crispiness.

• Author: info.adalinerecipes@gmail.com
• Prep Time: 20 minutes
• Cook Time: 25 minutes