Mushroom Empanadas Recipe - Homemade Baked Empanadas (2024)

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Empanada Dough

• 1 ¼ cup (160g) flour
• 1/2 cup (110g) cold unsalted butter , cut into small (1/2-inch) cubes
• 1/2 tsp (3g) salt
• 4 to 6 tbsp ice water

Filling

• 2 tbsp olive oil
• 1 onion , chopped
• 1 medium carrot , grated
• 4 garlic cloves , chopped
• 4 or 5 medium mushrooms , chopped
• 1/2 red pepper
• Basil fresh leaves , chopped
• Fresh parsley , chopped
• 2 tbsp soy sauce
• Salt and freshly ground black pepper
• 1/3 cup cheese , grated

Garnish

• 1 egg

• Prepare the dough. Sift the flour and mix flour with salt. Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Slowly add the water and stir until the water is incorporated. Wrap itwith plastic, knead slowly to form a disc and refrigerate for at least 1 hour.

• In a large frying pan heat oil over medium high heat. Add onion andsaute until soft. Add carrot, garlic, red pepper, mushrooms and soy sauce and cook until any water evaporates. Turn down heat and add basil, parsley, salt andpepper. Remove from heat and set aside to cool.

• Preheat oven to 350F (180C). Line a baking tray with parchment paper.

• On a floured surface roll out dough to 1/8 inch thick. Using a 3 1/2-inch circle cutter cut out circles of dough. Re-roll dough as needed. Repeat procedure with remaining dough until using all the dough and results about 16-17 circles.

• Place a spoonful of empanada filling on one side of the circle and top with cheese (In the video I forgot to add cheese on some but it's a delicious addition). Moisten the edges of the circle with water and fold the dough over the filling to create a semi-circle. Use a fork to press the edges together to seal.

• Place the empanadas on the prepared baking tray. Beat the egg and brush the topof each empanada. Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.