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Argentinian empanadas

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Today you are going to learn all about Cheese and Mushroom Empanadas. These Argentinian empanadas are filled with cheese and mushrooms and if you are ready to jump to the recipe click this link.

We love empanadas in our home, and these Argentinian empanadas are no exception. Learn how to make empanadas filled with cheese and mushrooms that you can even freeze for later.

Let’s begin!

What are empanadas?

If you don’t know what empanadas are, let me give you a quick description of it.

Empanadas are very popular in Latin counties and other parts of the word. It is made with dough (flour) and is stuffed with either:

  • Meat
  • Cheese
  • Seafood
  • Mushrooms
  • And other ingredients

Of course, each country has its own twist on empanada, and you can make them with wheat flour if you desire. You can fry them or even bake them, and you will learn more about it later. On this recipe, we bake our cheese and mushroom empanadas.

What to serve with empanadas?

To be honest with you, you can make empanada and just eat it alone, no need to serve it with anything else.

You can, however, serve them with sauce if you like. Since empanadas are filled with either beef, veggies and other ingredients, it is best to eat them alone with sauce if you wish.

This mushroom empanadas contain cheese and are made from scratch. To be honest, they are not even that difficult to make and a great recipe to have your kids involved.

My children and family love to help me make them.

What is inside an empanada?

Again, you can fill your empanada with anything you want, and for this recipe, we will be filling it with mushrooms and cheese.

For a no-meat Monday or Lent, these Argentinian empanadas are one of our favorites go-to meal.

What size should I make an empanada?

We prefer to make our mushroom empanadas medium size, but when it comes to this recipe, size doesn’t matter. Make them as big or small as you want them to be.

Recipes to try:

Can you freeze empanadas?

Yes, you can free empanadas. We do this all the time. You can make this recipe ahead and freeze the unbaked empanadas until you are ready to enjoy them.

Use a freezer-friendly container or bag and freezer paper. Now here’s a trick I do when I freeze my empanadas.

Use a sheet pan lined with freezer paper or parchment paper and place the empanadas after you have filled and sealed them.

Make sure you lined your empanada straight and not touching.

After you have filled the sheet pan place the empanadas, placed them in the freezer for about 30 minutes to one hour to flash freeze them.

Why do it this way? We flash freeze the empanadas because if you place them in a freezer bag without this process, they are going to stick together.

Once you have flash froze them, place them in a bag, and sealed well. They should be for quite some time if sealed appropriately.

We usually eat our freezer ones within 2 months.

How to Make Empanadas?

For this mushroom and cheese empanada recipe, we use wine to help make the onions softer and sweeter.

Can you skip the win in this Argentinian empanada recipe?

Absolutely!  If you don’t want to use wine, you can substitute it with a tbsp of brown sugar and a little vinegar and have a similar result.

Argentinian Empanadas stuffed with cheese and mushrooms.

Cheese and Mushroom Empanadas

What are the ingredients to make Argentinian empanadas?

To make this cheese and mushroom empanadas you are going to need the following ingredients:

Empanada dough:

  • flour
  • salt
  • butter
  • egg
  • water

What are the ingredients for the cheese and mushroom filler?

To make the cheesy mushroom filler for this empanada, you are going to need:

  • butter
  • mushrooms
  • onion
  • Salt and pepper
  • White wine
  • shredded cheese, mozzarella will work fine
  • Egg, reserved from the dough
  • cream or milk
How to make empanadas

How to Make Empanada Dough

To make the dough for this empanada recipe, you are going to follow the step below:

Using a large bowl combine the flour and salt.

Next, add the butter and blend the dough until it resembles coarse sand.

After your empanada dough has a coarse sandy texture, add HALF of the beaten egg.

Once you added half of the egg to the dough, very slowly mix the water and continue to knit until you have a workable dough.

After you have done with your dough, refrigerate for about 15 minutes.

To make the empanada disk, use a rolling pin flatten the dough. Use a cookie cutter or a bowl or a tortilla presser to shape the dough into a disk.

How to prepare the cheese and mushroom filling

To prepare the filling for this empanada all you need to do is follow the step below:

Using a skillet add the butter and melt over medium heat.

Add the onions and cook until they are translucent around 5 minutes.

Next, add the wine and let it simmer for about 4 minutes or until it reduced.

Add the mushrooms and cook without stirring or flipping for 3 minutes.

Flip the mushrooms and cook until they are golden brown, about 2 minutes.

Add the salt and peppers to the mushroom and remove it from the stove and let it cool.

Preheat oven to 350 degrees.

In a small bowl combine half egg with milk or cream.

Next, fill the disk with 2 tbsp of mushrooms and 1 ½ tbs of shredded cheeses.

Once you have filled the empanada, close it, and seal it by twirling the border.

Place the empanadas in a baking pan and brush the egg mixture over them.

Place them in the oven and bake for 15 minutes or until the empanadas are golden brown.

Cheese and Mushroom Empanadas Recipe

Cheese and Mushroom Empanadas

Cheese and Mushroom Empanadas

Ingredients

  • 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

Prepare the dough: In a
bowl, combine flour and salt.

Add the butter and pinch until it resembles coarse sand.

Incorporate the half egg and slowly mix in the water until you
have a workable dough.

Refrigerate for 15 minutes. 

Remove from fridge and form disks. You can use a rolling pin and a cookie cutter or bowl or a tortilla press.

Prepare the filling:

In a skillet over medium heat; you melt the butter. Add the onion and cook until translucent (around 5 minutes).

Pour in the wine and let it simmer until reduced (around 4 minutes).

Add the mushrooms and cook without stirring or flipping for 3 minutes. Flip and cook for an additional 2 minutes. Mushrooms should be golden brown.

Add salt and pepper and remove from stove. Let cool. 

Preheat oven to 350 degrees. In a small bowl combine half egg with milk or cream.

Fill each disk with 2 tbsp of mushrooms and around 1 ½ tbsp shredded cheese. Close the empanada, twirling the border. 

Place in a prepared baking pan and brush with egg mixture. 

Take to the oven and bake for 15 minutes or until golden brown. 



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