Light and flaky pastry with a mushroom filling, topped with cheese and baked intil golden brown , make a perfect little appetizers or part of a main dish and great for any occasion!
This Baked Mushroom and cheese Empanada recipe makes an amazing appetizer or delicious meal. They’re quick, easy, and everyone’s going to love them.
WHAT IS EMPANADAS?
Empanada comes from the word empanar, which means to wrap in bread. Empanadas are thought to have originated in Europe, particularly Spain, around the time of the Moorish invasion. The dish was carried to Latin America by the Spanish colonizers, and evolved over time depending on the country. You can find empanadas in Argentina, Mexico, Chile, Belize, Cuba, Puerto Rico, El Salvador, Venezuela, Dominican Republic, and the Philippines.
Empanadas are very versatile because they can be made with a range of fillings, from savory to sweet. They’re stuffed full of veggies, cheese, and sometimes beef, so feel free to get creative with this hand held delicacy.
HOW IT IS MADE?
The recipe is pretty easy and straightforward, and the dough is easy to work with.
First,you make your dough by combining the dry and wet ingredients and kneading briefly. You don’t want to knead it too much, otherwise, they can come out tough. Refrigerate until filling is ready. Then you make the filling, and let it cool down slightly. While the filling is cooking, roll the dough and cut into small circles. Place the filling on one side of the empanada disc and fold over the other side, seal with a fork, and bake. See?? Super easy!!
WHAT ARE THE OTHER FILLING OPTIONS FOR EMPANADAS?
There’s many things that can go in your delicious empanadas,it work great with lots of flavors!
- Ground beef and cooked cubed potato.
- Cooked shredded chicken.
- Argentinian style with ground beef, olives, and hard boiled eggs.
- Beans and corn for a vegetarian style empanada.
- Chocolate, dulce de leche, and cinnamon.
- Blueberries and goat cheese.
WANT THESE EMPANADAS TO MAKE AHEAD?
In refrigerator:
This dish can be stored in an airtight container and placed in the fridge for up to 3 days.
In Freezer:
If you’d like to make these empanadas a few months ahead of time, arrange them unbaked on a baking sheet and place in the freezer till frozen through. Place them in a freezer bag or in an airtight container and this dish will keep for up to 3 months. When ready to eat just pop these on a baking sheet and bake straight from frozen!
MUSHROOM AND CHEESE EMPANADAS RECIPE:
INGREDIENTS:
FOR MAKING DOUGH:
2 cups all purpose flour
1/4 teaspoon salt
1/2 cup butter
1 egg large
1/4-1/2 cup milk
FOR MAKING FILLING:
1 tablespoon butter
1 yellow onion, finely chopped
1 small tomato, finely chopped
1 lb white button mushrooms, roughly chopped
2 garlic cloves minced
1 tbsp green onions., finely chopped
1/2 teaspoon salt
2 tablespoons heavy cream
1/2 cup shredded cheese
1 egg large, for brushing
DIRECTIONS:
TO MAKE DOUGH:
- Mix the flour and salt together in a large bowl and add then cold butter, combine well until the butter is in small pieces. Add the egg and the milk gradually until a lumpy dough forms.
- Form the dough into a large ball, flatten slightly into the shape of a disk, cover with plastic wrap, and refrigerate until ready to use.
TO MAKE FILLING:
- Heat a large nonstick skillet over medium heat, add the butter, and saute the garlic, onion and tomatoes for about 3 minutes.
- Then add the mushroom, green onions to the onion mixture and saute for another 5-7 minutes. Increase heat to medium high and add the salt, and heavy cream and heat for about 3 minutes, then set aside.
TO MAKE EMPANADAS:
- Preheat the oven to 400 degrees
- Take the dough out of the refrigerator and roll the dough into a thin sheet on a floured surface. Cut out circles shapes
- Place the egg in a bowl and lightly beat with a fork. Using a pastry brush, gently brush the outside 1/2 inch of one of the dough circles with the egg wash. Place about a tablespoon of mushroom mixture inside, top with some cheese, and fold the circle over. Pinch the edges together with a fork, then repeat with the rest of the circles.
- Place on a foil lined baking sheet and lightly brush the tops with the egg wash. Bake for 15-20 minutes or until golden brown.
RECIPE NOTES:
- After cutting rounds from each pastry sheet, re-roll the leftover dough and cut it into more rounds, you should get about 10 rounds in total from each pastry sheet.
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