Mushroom Picadillo Empanada Recipe

Make dough

In a large bowl, whisk together the flour and 1 tsp salt. Add the cold cubed butter and, using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Sprinkle 4–6 tablespoons of ice water over the flour mixture and gently mix with a fork until the dough begins to come together. Add additional ice water by tablespoonfuls if needed; dough should hold when pressed but not be sticky.

Turn the dough onto a lightly floured surface, press together into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Egg wash

Whisk together the egg and 1 tsp water and keep refrigerated until ready to brush on empanadas.

Prepare mushrooms: wipe mushrooms clean and finely chop (or pulse in a food processor to a coarse mince). Pat drained mushrooms with paper towel to remove excess moisture.

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the diced onion and cook 4–5 minutes until translucent. Add the diced green pepper and cook 2–3 minutes more.

Add the minced garlic and chopped mushrooms to the pan. Increase heat to high and cook, stirring frequently, until the mushrooms release their moisture and most of it evaporates, about 6–8 minutes. Let mushrooms brown lightly — this concentrates flavor and prevents a watery filling.

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the red wine (or 1 tbsp vegetable stock), soy sauce, cumin, smoked paprika, and oregano. Cook 1–2 minutes to marry the flavors.

Add chopped olives, raisins, and capers. Reduce heat to medium-low and simmer gently 2–3 minutes so the sweet and briny components meld. Taste and season with 1 tsp salt and 1/2 tsp black pepper, adjusting as needed.

Remove from heat and fold in the chopped cilantro or parsley. Let the filling cool to room temperature before assembling empanadas (cooling prevents soggy dough). The filling should be moist but not runny; if too wet, cook a few more minutes to reduce liquid.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough to about 1/8" thickness. Cut into 4.5–5 inch rounds (use a cutter or a bowl). Gather scraps and re-roll as needed.

Place about 2–3 tablespoons of the cooled mushroom picadillo in the center of each dough round. Brush the edges with a little egg wash, fold the dough over to form a half-moon, and press edges to seal. Crimp edges with a fork or fold into a pleat for a decorative seal.

Place empanadas on the prepared sheet tray. Brush tops with egg wash and prick the top lightly with a fork to vent steam.

Bake in the preheated oven for 18–22 minutes, until golden brown. Let cool 5 minutes on the tray, then transfer to a rack.

While empanadas bake, blanch the peas: bring a small pot of salted water to a boil, add peas and cook 1–2 minutes until bright green and tender. Drain and immediately plunge peas into an ice bath to stop cooking; drain again.

In a blender or food processor, combine the blanched peas, mint leaves, lemon juice, 2 tbs olive oil, 1/2 tsp salt, and 2 tbs water. Puree until smooth, adding up to 1–2 more tablespoons water to reach a spreadable but thick purée consistency. Taste and adjust seasoning.

Transfer purée to a squeeze bottle or small bowl for plating. Keep refrigerated briefly if not using immediately.

Trim scallions, leaving white and most of green intact. Toss with 1 tbs olive oil and a pinch (about 1/4 tsp) sea salt.

Heat a cast-iron skillet or grill pan over high heat until smoking. Add scallions in a single layer and char 1–2 minutes per side until blistered and blackened in places but not burnt. Remove and keep warm.

To serve, spread a smear of spring pea purée on each plate, place 1–2 warm mushroom picadillo empanadas on top, and garnish with 1–2 charred scallions. Serve immediately.