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Vegetarian Mushroom Empanada

Prep Time1 hour
Cook Time25 minutes
Course: Main Course
Cuisine: Spanish
Keyword: vegetarian
Servings: 6

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

You can also freeze these in an airtight container. Just assemble and then freeze. I would recommend lining them up on a parchment lined plate or baking sheet in the freezer first. Then once frozen, place them in a Stasher bag or airtight container. This prevents them from sticking together.