Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada cutter or large cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, whisk together flour and salt. Add cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add cold water and mix until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
4. Add chopped mushrooms, oregano, cumin, paprika, salt, and pepper. Cook until the mushrooms release their liquid and it evaporates, about 10 minutes.
5. Remove from heat and let cool slightly. Stir in shredded cheese.
6. Preheat oven to 375°F. Line a baking sheet with parchment paper.
7. On a floured surface, roll out the dough to 1/8 inch thickness. Use an empanada cutter or large cookie cutter to cut out circles.
8. Spoon a tablespoon of the mushroom and cheese filling onto one half of each circle. Fold the other half over and use a fork to crimp the edges together.
9. Place the empanadas on the prepared baking sheet. Brush with beaten egg.
10. Bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 210
Fat: 13g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 240mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 0g
Protein: 6g
Substitutions for ingredients:
- Use vegetable shortening instead of butter for a vegan version.
- Use any type of mushroom you prefer.
- Use any type of shredded cheese you prefer.
Variations:
- Add diced cooked chicken or ground beef to the filling.
- Add diced bell peppers or corn to the filling.
- Serve with salsa or sour cream on the side.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Don't overfill the empanadas or they will burst open during baking.
- Brushing the empanadas with beaten egg will give them a shiny golden brown crust.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat empanadas in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped fresh parsley or cilantro.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Serve with a side salad or rice and beans.
Suggested side dishes:
- Black bean salad
- Spanish rice
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open during baking, try crimping the edges together more tightly.
Food safety advice:
Make sure the filling reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Empanadas originated in Spain and are now popular throughout Latin America and the Philippines.
Flavor profiles:
Savory, cheesy, earthy
Serving suggestions:
Serve as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Argentine
Taste: Savory, Cheesy, Mushroomy, Crispy, Flaky, cheesy, earthy, umami-rich