Beef & Mushroom Empanada Recipe
chimichurri + pico de gallo + queso fresco
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Empanada Filling
Method
Cooking Instructions
- 1
Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sauté until translucent. Add the ground beef and cook until browned. Stir in the chopped mushrooms, cumin, paprika, salt, and black pepper. Cook until mushrooms are tender and the mixture is well combined. Remove from heat and let it cool.
- 2
Make the Empanada Dough
While the filling is cooling, you can prepare the empanada dough. You can use store-bought dough or make your own by combining flour, butter, salt, and water. Roll it out and cut into circles.
- 3
Assemble the Empanadas
Take a circle of dough, place a spoonful of the beef and mushroom filling in the center, fold over to create a half-moon shape, and crimp the edges to seal. Repeat until all filling is used.
- 4
Cook the Empanadas
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush with an egg wash (optional) and bake for 20-25 minutes or until golden brown.
- 5
Serve
Serve warm with chimichurri, pico de gallo, and crumbled queso fresco on the side.
