Originating in Spain, empanadas are a delicious pastry or puff pastry with a meat filling like beef, chicken or white fish. Essentially, they are like a meat pie or turnover. I first had empandas, or empandillas, at home. My grandparents are from Puerto Rico and we would have empandillas around the holidays. While they are known as empanadas in most spanish-speaking countries, they are known as empandillas or pastelillos in Puerto Rico (although their seems to be a never ending debate about what to actually call them!). Whatever you call them, they are SO delicious and that’s all the really matter, ha!
Every country has their own variation of an Empanada, whether a thinner dough or different types of fillings. The dough itself is very similar to a pie dough. I personally love homemade dough but you can also purchase pre-made dough discs from Goya.
Our recipe features a tasty mushroom filling and homemade dough! When assembly the empanadas I used a mug and a fork. But, you can totally get fancy and purchase a pastry press. It is great for making empanadas, dumplings and ravioli. Matter of fact, I think I’m going to purchase one.
This could definitely come in handy for other recipes as well. If you don’t plan on making these or other stuffed pastries, you can totally get away with using a cup/mug or cookie cutter and a fork.
A few other tools you will use to make our delicious empanadas.
- Food Processor: A food processor makes assembling the dough a lot easier. It also comes in handy for chopping your vegetables. Not a necessity but definitely a useful machine to have in your kitchen. I absolutely love my Cuisinart Food Processor. I have had this one for a couple years now. My mom has had hers for a lot longer and it still works great! ** If you do not own a food processor and do wish to purchase one you can use a pastry cutter or two forks when making your dough.
- Rolling Pin: Essential for rolling out your empanada dough. I use a tapered french rolling pin which I find easier to use when making dough. Mine is also made of silicone which makes it (mostly) non-stick (and a non-toxic option!).
Silicone Pastry Mat: Not essential but very convenient and helpful. You could roll your dough on a clean counter top or even on a large sheet of parchment paper. However, I love to keep my mess confined to my mat. It’s very easy to clean as well, just wipe down with a cloth or sponge. You also end up using less flour when rolling out dough, etc. Great for making pasta, bread, cinnamon rolls and a variety of other pastries.
To go with our delicious homemade empanada dough is a hearty, nutritious mushroom filling. Mushrooms are packed with antioxidants and B vitamins and are also a good source of fiber and protein. We also added walnuts to our filling which adds a nice crunch as well as vitamins and minerals including copper and folic acid. The filling is flavored with fresh minced garlic, onion, cilantro and also includes tangy Spanish olives. Olives are another great source of antioxidants as well as good monounsaturated fats and minerals.
I added cheese to my empanadas, an organic grass fed sharp cheddar. You could use any cheese really or no cheese at all. Whatever you prefer! Lastly, our empanadas are baked instead of fried making them a little healthier. The dough in this recipe is made for baking but you could try making these in your air fryer or pan fried. If you do, let us know how they turn out!
These pair great with a chimichurri or cilantro garlic yogurt sauce. Stay tuned for a recipe! Now, let’s make some amazing vegetarian empanadas!
Vegetarian Mushroom Empanada
Equipment
- Rolling Pin
- Food Processor
Ingredients
Homemade Dough
- 2½ Cups All-Purpose Flour
- 1 Tsp Salt
- 1 Stick of butter , Cold 1 stick is approx ½ a cup
- 1 Egg
- ½ Cup Ice water
Filling
- 3 Cloves of Garlic
- ½ White Onion
- Small Handful fresh Cilantro
- 3 Tbsp Olive Oil
- 10 Oz Mushrooms
- 1 Cup Crushed or Chopped Walnuts
- 2 Tbsp Tomato Paste
- 2 Tsp Chili Powder
- 2 Tsp Oregano
- 2-3 Tsp Salt
- 1 Tsp Black Pepper
- ½ Cup Spanish Olives
- 1 Cup Shredded Cheese I used sharp cheddar
Instructions
Homemade Dough
- Add flour, salt and chopped cold butter to food processor. Pulse until it forms a crumbly mixture. Next add egg and pulse until incorporated.
- While food processor is mixing, slowly add ice cold water. Add water until it comes together and no longer looks crumbly. If your dough still seems too crumbly, keep adding water 1 tbsp at a time until achieve desired consistency.
- Gather dough and gently knead until it comes together. Now flatten into a disc and wrap dough in beeswax wrap or plastic wrap and place in refrigerator for at least 30 minutes.
Filling
- Pulse onion, garlic and cilantro in food processor until finely chopped. Add mixture to skillet with 2 tbsp of olive oil and saute for 3-4 minutes.
- Add mushrooms to food processor and pulse until finely chopped. If your walnuts are not already finely chopped or crushed, add to food processor as well.
- Combine your mushrooms and walnuts to your onion mixture in skillet on medium high heat. You may need to add a little more olive oil to your pan.
- Add your tomato paste and seasonings and stir. Next add your Spanish olives and saute mixture for 5 minutes. Remove from heat.
Empanada Assembly
- Preheat oven to 350°.
- Remove dough from refrigerator and place on clean, floured counter top or silicone mat. Cut dough in half and start rolling your dough out into a thin sheet. Cut out round disc sheets using cookie cutter, cup or mug. I made mine about 5". Gather scrap dough roll and repeat.
- Place about a spoonful of filling in the center of your dough disc. Be careful not to put too much filling as it will cause the empanada to open or tear. Top with a sprinkle of cheese and gently fold dough over. Press ends together with fingertips and then press the back of the top of a fork along the edges. If you have a difficult time keeping them close you can line the inside rim of your empanadas with egg white wash before closing or you may need to use less filling. Repeat process and line empanadas on baking sheet lined with parchment paper or silicone mats.
- Brush tops of empanadas with egg white wash, olive oil or milk to help achieve a nice golden brown dough. Place in oven for 20-25 minutes until golden brown.
- Enjoy right away with your favorite dipping sauce!
Video
Notes
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