Argentinian Cheese and Mushroom Empanadas (Baked)
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies hereArgentinian cheese and mushroom empanadas are a classic savory pastry made with a flaky dough and a rich, comforting filling. This baked version combines sautéed mushrooms, onion, and melted cheese inside a sturdy empanada dough, making it a reliable option for anyone looking for a vegetarian empanada that still feels filling and satisfying.
In Argentina, empanadas are part of everyday cooking. They are often prepared at home for family meals, gatherings, or casual celebrations. While meat-filled empanadas are popular, cheese empanadas and mushroom empanadas are just as common, especially when a lighter filling is preferred. Baking them allows the dough to cook evenly while keeping the filling intact and flavorful.
What Makes Argentinian Empanadas Unique
Argentinian empanadas are typically baked rather than fried and are known for their thicker dough. This style of dough holds moist fillings well and helps prevent leaks during baking. The edges are sealed by hand, creating the familiar folded border that keeps everything inside while also giving the empanadas their traditional look.
Another defining feature is the balance between dough and filling. Argentinian empanadas are filled generously without overwhelming the dough, which helps them bake evenly and hold their shape.
Cheese and Mushroom Empanadas Filling
The filling for these cheese and mushroom empanadas is simple but well balanced. Mushrooms and onions are cooked until soft and lightly golden, which helps remove excess moisture and concentrates their flavor. Allowing the mushrooms to brown without constant stirring is an important step, as it prevents watery filling and improves texture.
Once cooled slightly, the mushroom mixture is combined with shredded cheese. Mozzarella melts smoothly and works well here, creating a creamy center without overpowering the mushrooms. The result is a filling that stays rich but not heavy after baking.
Baked Empanadas at Home
Baking empanadas at home is a practical choice, especially for beginners. Baking creates a golden crust without the need for hot oil, making the process easier and less messy. An egg wash brushed over the dough before baking helps achieve color while keeping the empanadas tender.
For cheese and mushroom empanadas, baking also helps the filling set properly as the cheese melts, reducing the chance of leaks and keeping the empanadas intact once cooled slightly.
Make-Ahead and Storage Tips
These empanadas can be prepared in advance, which makes them helpful for busy schedules. Assembled but unbaked empanadas can be stored in the refrigerator for several hours before baking.
They also freeze well. Place the assembled empanadas on a baking sheet and freeze until solid, then transfer them to a freezer-safe container. When ready to bake, they can go straight into the oven from frozen with a few extra minutes added to the baking time.
Leftover baked empanadas should be stored in an airtight container in the refrigerator. Reheating them in the oven helps maintain the texture of the dough better than microwaving.
Argentinian cheese and mushroom empanadas are a dependable option that highlights simple ingredients, traditional baking methods, and a filling that works well for both fresh and make-ahead cooking.
Cheese and Mushroom Empanadas
Argentinian cheese and mushroom empanadas are baked pastries made with a flaky dough and a savory filling of mushrooms, onion, and melted cheese. This recipe uses simple ingredients and an easy baking method, making it a good option for anyone making empanadas for the first time.
The result is a golden crust with a soft, flavorful center that works well for a meatless meal or a homemade snack.
Ingredients
For the dough:
- 1 ½ Cups flour
- ¼ Tsp salt
- ¼ Cup butter
- ½ Egg, beat one complete egg, use half and reserve half
- ¼ Cup water
For the filling
- 1 Tbsp butter
- 1 ½ Cup mushrooms, sliced
- ¾ Cup onion, chopped
- Salt and pepper to taste
- ¼ Cup wine
- 1 Cup shredded cheese, mozzarella will work fine
- ½ Egg, reserved from the dough
- 1 Tbsp cream or milk
Instructions
- In a large bowl, mix flour and salt until combined. Add the butter and use your fingers to pinch it into the flour until the mixture looks like coarse crumbs. Add the egg and slowly pour in the water, mixing gently until a soft dough forms. If the dough feels dry, add a few drops of water. Once the dough comes together, cover it and place it in the refrigerator to rest while you prepare the filling.
- Place a skillet over medium heat and melt the butter. Add the onion and cook until soft and translucent, stirring occasionally. Pour in the wine and allow it to simmer until most of the liquid has cooked off. Add the mushrooms in an even layer and let them cook without stirring so they can brown. Flip them and continue cooking until tender and lightly golden. Season with salt and pepper, then remove from the heat and allow the mixture to cool completely.
- Preheat the oven and line a baking sheet. In a small bowl, whisk together the reserved egg with the milk or cream to create the egg wash.
- Remove the dough from the refrigerator and divide it into portions. Roll each portion into a circle using a rolling pin or press it flat using a tortilla press or round cutter. Place a spoonful of the mushroom mixture in the center of each dough circle, then add shredded cheese on top. Fold the dough over the filling to form a half-moon shape and press the edges together. Seal the edges by crimping or folding them to keep the filling inside.
- Arrange the empanadas on the prepared baking sheet. Brush the tops lightly with the egg wash to help them turn golden as they bake. Place the baking sheet in the oven and bake until the empanadas are lightly browned and cooked through.
- Remove from the oven and allow the empanadas to cool slightly before serving so the filling can set.
Notes
- If the dough feels dry, add water a few drops at a time until it comes together. The dough should feel soft and smooth, not sticky. Resting the dough in the refrigerator helps make it easier to roll.
- When cooking the mushrooms, avoid stirring too often so they can brown and release moisture. Let the filling cool completely before assembling to prevent soggy dough.
- Avoid overfilling the empanadas. Too much filling makes sealing difficult and can cause them to open while baking. Press out any trapped air and seal the edges firmly.
- Brush the empanadas lightly with egg wash to help them turn golden. Using too much can cause excess to drip and burn.
- If baking from frozen, add a few extra minutes to the baking time and watch the color. Let the empanadas rest for a few minutes after baking so the filling can set.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 108mgSodium: 548mgCarbohydrates: 52gFiber: 3gSugar: 5gProtein: 13g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
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