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Mushroom Empanadas

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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.

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.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-empanadas/