Mushroom Empanada

Delight your taste buds with these irresistible Mushroom Empanadas, a perfectly golden and flaky hand pie filled with a creamy, savory mushroom mixture. Featuring finely chopped mushrooms sautéed with onions, garlic, and a touch of parsley, the filling is elevated with a luscious layer of melted cream cheese for a rich and velvety texture. Encased in ready-made empanada dough and brushed with an egg wash for an unbeatable crispiness, this recipe is a breeze to prepare in just under an hour. Ideal for parties, appetizers, or a quick snack, these vegetarian empanadas are a crowd-pleaser that can be enjoyed warm or at room temperature. Whether you're looking for handheld comfort food or a fun dish to impress guests, these Mushroom Empanadas will deliver on flavor and presentation.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 400 grams mushrooms, finely chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams cream cheese
• 2 tablespoons parsley, chopped
• 12 pieces empanada dough disks
• 1 egg, beaten
• 1 tablespoon water

Directions

Step 1

In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.

Step 2

Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the chopped mushrooms to the skillet, stirring occasionally, until the liquid from the mushrooms has evaporated and they are nicely browned, about 8-10 minutes.

Step 5

Season the mushroom mixture with salt and black pepper.

Step 6

Remove from heat and stir in the cream cheese and parsley until the cheese is fully melted and the ingredients are well combined. Allow the mixture to cool slightly.

Step 7

Preheat the oven to 375°F (190°C).

Step 8

Take an empanada dough disk and place it on a flat surface. Place about 2 tablespoons of the mushroom filling in the center of the disk.

Step 9

Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can use the tines of a fork to further seal and create a decorative edge.

Step 10

Repeat the process with the remaining dough disks and filling.

Step 11

Place the empanadas on a baking sheet lined with parchment paper.

Step 12

In a small bowl, combine the beaten egg with the tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash.

Step 13

Bake in the preheated oven for 18-20 minutes, or until the empanadas are golden brown and crispy.

Step 14

Allow to cool slightly before serving. Enjoy the empanadas warm or at room temperature.

Nutrition Facts

Serving size	1337.5 grams (1337.5g)

Amount per serving	% Daily Value*
Calories	2700

Total Fat 149.80g	192%
Saturated Fat 61.10g	306%
Polyunsaturated Fat 3.50g
Cholesterol 352mg	117%
Sodium 5321mg	231%
Total Carbohydrate 273.20g	99%
Dietary Fiber 18.50g	66%
Total Sugars 28.80g
Protein 62.70g	125%

Vitamin D 73IU	363%
Calcium 322mg	25%
Iron 16mg	91%
Potassium 2109mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 9.3%

Carbs: 40.6%