Mushroom Empanada Recipe
Recipe information
Make Mushroom Empanada in just 2h . Wild mushrooms, black olives & sweet raisins wrapped in a golden flaky crust.
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Ingredients
Dough
Filling
Assembly & Finish
Dough
1. Combine dry ingredients
In a large bowl or the bowl of a food processor, whisk together 3 cups all-purpose flour and 1 tsp fine sea salt until evenly distributed.
2. Cut in fats
Add the cold cubed butter (1 cup) and cold shortening (1/4 cup, if using). Using a pastry cutter, two forks, or the food processor pulse, cut the fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so butter stays cold.
3. Add liquid
Lightly beat 1 large egg with 1 tablespoon vinegar and 1/2 cup ice water. Drizzle most of the liquid into the flour mixture, tossing with a fork until dough just comes together. Add remaining liquid only if needed; dough should be cohesive but not sticky.
4. Chill
Turn dough out onto a lightly floured surface and form into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 days) to rest and keep fats firm.
5. Roll and cut
When ready to assemble, divide chilled dough into 8 equal pieces for empanadas ~4–5-inch finished size. On a lightly floured surface, roll each piece into a roughly 5–6 inch circle about 1/8-inch thick. Keep unused dough covered so it doesn't dry out.
Filling
6. Prepare mushrooms
Pat mushrooms dry with a paper towel and slice or roughly chop into bite-size pieces so they cook evenly. If using a mix of types, separate very delicate varieties to add later to avoid overcooking.
7. Sweat aromatics
Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat. Add the finely diced onion and a pinch of salt and cook until softened and translucent, about 5–6 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.
8. Cook mushrooms
Increase heat to medium-high. Add the chopped mushrooms and spread into an even layer. Let them brown undisturbed for 2–3 minutes, then stir and continue cooking until most of their liquid has evaporated and they are golden, about 6–8 minutes total. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper while cooking.
9. Deglaze and reduce
Pour in 2 tablespoons dry white wine (or vegetable stock) and scrape up any brown bits from the pan. Cook until liquid has mostly evaporated, about 1–2 minutes.
10. Add fruits, olives and herbs
Stir in the drained 1/4 cup raisins, 1/4 cup chopped pitted black olives, 1 teaspoon chopped fresh thyme, 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest. Cook together for 1 minute to combine flavors.
11. Bind the filling
Remove the pan from heat and stir in 1/4 cup cream cheese or ricotta until mixture is slightly creamy and holds together when scooped. Taste and adjust seasoning with additional salt and pepper if needed. Cool filling to room temperature (spread on a plate to speed cooling) before assembling so it doesn't melt the dough or egg wash.
Assembly & Finish
12. Preheat oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
13. Fill empanadas
Place a rolled dough circle on your work surface. Spoon about 2–3 tablespoons of cooled mushroom filling into the center of each circle, leaving a 1/2-inch border. Do not overfill to ensure proper sealing.
14. Seal
Brush the 1/2-inch border lightly with a little water or beaten egg to help seal. Fold the dough over the filling to form a half-moon. Press the edges with your fingers to seal, then crimp with a fork or roll and pinch the edge to create a decorative seal. If dough cracks, press and patch with a little water.
15. Egg wash and finish
Beat the remaining large egg with 1 teaspoon cold water and brush lightly over each empanada to promote browning. Sprinkle a tiny pinch of coarse sea salt on top if desired. Using a sharp knife, make one small slit in the top of each empanada to allow steam to escape.
16. Bake
Arrange empanadas on the prepared baking sheet at least 1 inch apart. Bake in the preheated 400°F (200°C) oven until golden and crisp, 18–22 minutes, rotating the pan halfway through for even browning.
17. Cool and serve
Remove from oven and let empanadas rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature. Leftovers keep refrigerated up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to crisp.
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