Jul 09 2026
Restaurants›Leña Restaurante›Gaucho Pie Co. Mushroom Empanada Recipe

Gaucho Pie Co. Mushroom Empanada Recipe

Inspired by Leña Restaurante
Time1h 15m
Serves6

cauliflower, capers, red onion, parsley

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Ingredients

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Dough

Filling

Egg wash

Method

Dough Preparation

  1. 1

    Make the Dough

    In a large bowl, mix together the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Filling Preparation

  1. 2

    Prepare the Filling

    In a skillet, heat olive oil over medium heat. Add the red onion and sauté until translucent. Add the chopped cauliflower and cook until tender, about 5-7 minutes. Stir in capers and parsley, season with salt and black pepper. Remove from heat and let cool.

Assembly

  1. 3

    Assemble the Empanadas

    Preheat your oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 4-5 inches in diameter). Place a spoonful of filling on one half of each circle. Fold over the dough and seal the edges by crimping with a fork.

  2. 4

    Apply Egg Wash

    In a small bowl, whisk together the beaten egg and water. Brush the tops of the empanadas with the egg wash.

Baking

  1. 5

    Bake the Empanadas

    Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.

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