Recipes in the world of Flavilo

Mushroom empanada in golden brown pastry

Mushroom Empanadas

Mushrooms are an excellent alternative in the world of meat empanadas, as their texture is satisfying and their flavor profile is rich, especially when sautéed. Cremini mushrooms are a readily available ingredient that pairs well with garlic, onion, and parsley – these give this filling its soul. The key is to prepare the mushrooms properly: first, evaporate the moisture from them over high heat, then sauté them to achieve a concentrated flavor and good texture. Finally, soften with a little sour cream or a plant-based alternative so that the filling is silky and moldable. The kitchen is filled with the aroma of sautéed onion and mushrooms while the empanadas bake in the oven. This vegetarian empanada is an ideal choice for lunch, snack, or even as a welcome bite for guests – delicious both warm and cold.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1740 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose Flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or Lard
⭕ 300 g Cremini Mushrooms
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 tsp Parsley
⭕ 0.5 tsp Ground Black Pepper
⭕ 1 tbsp Olive Oil
⭕ 2 tbsp Sour Cream or Plant-Based Sour Cream

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    Preparation Steps

    1

    In a bowl, combine the flour and salt. Add the melted butter or lard, then gradually incorporate the water. Knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes to rest.

    2

    Clean and chop the mushrooms into small pieces. Finely chop the onion and garlic. Mince the parsley.

    3

    Heat olive oil in a skillet. Sauté the onion for 2-3 minutes, then add the garlic and mushrooms. Cook until the mushrooms release their liquid and it evaporates. Season with pepper and stir in the parsley.

    4

    Allow the mushroom mixture to cool slightly, then stir in the sour cream. This will give the filling a creamy consistency.

    5

    Roll out the dough to approximately 3 mm thick, then cut out circles of 10–12 cm in diameter. Place a tablespoon of filling in the center of each circle.

    6

    Fold the dough in half to form a semi-circle, press the edges with a fork, or crimp them with a twisted pattern. Ensure there are no open sections.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush them with a little olive oil or plant-based milk to give them a nice color.

    8

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until golden brown. The pastry should be crispy and the filling creamy inside.

    9

    Let them rest for 5 minutes, then serve warm or slightly cooled. Excellent on their own or served with a fresh green salad.