We have posted a rockin recipe for beef empanadas before. I have never actually made empanadas before, nor have I tried them. They look absolutely amazing though. I can’t wait to finally find the time to try an empanada either at home or out.
While the beef empanadas look amazing, my eye is going straight for these homemade mushroom empanadas. Go ahead and follow the link to the next page for the ingredients. The video will be on the page after.
These little homemade mushrooms empanadas remind me so much of manikopita, which is a white wine, cheese, and mushroom turnover from Greece. It’s like the cousin to spanikopita. It’s is absolutely amazing, and I think these mushroom empanadas will be as well. The video with the instructions are on the next page.
Ingredients for Homemade Mushroom Empanadas
1 1/4 cup flour
1 stick (110g) cold unsalted butter, cut into small (1/2-inch) cubes, chilled up to an hour in the freezer
1/2 tsp salt
4 to 6 tbsp ice water
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
1. 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 it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour.
2. In a large frying pan heat oil over medium high heat. Add onion and saute 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 and pepper. Remove from heat and set aside to cool.
3. Preheat oven to 350F (180C). Line a baking tray with parchment paper.
4. 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.
5. 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.
6. Place the emapandas on the prepared baking tray. Beat the egg and brush the top of each empanada. Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.
Visit the Next Page link below for the VIDEO instructions.
This is a fun recipe. Watch below and try it out on your family!