Mushroom Empanadas are a delightful fusion of Spanish and Latin American culinary traditions, offering a savory burst of flavors with every bite. The process begins with heating olive oil in a large pan, a step that infuses the entire dish with a rich, aromatic foundation. Finely chopped onions are cooked until they turn translucent, followed by minced garlic that lends a fragrant undertone. The star of the filling, finely chopped mushrooms, are then added and cooked until they release their natural moisture and achieve a beautiful brown hue. The mixture is seasoned with paprika, ground cumin, dried oregano, salt, and pepper, creating a symphony of spices that elevates the earthy mushrooms.
After removing the pan from heat, freshly chopped parsley is stirred in for a burst of freshness, and the mixture is allowed to cool slightly before being combined with creamy, velvety cream cheese. This addition not only enhances the texture but also adds a luxurious richness to the filling.
Next, the empanada dough is rolled out and cut into circles, each filled with a generous tablespoon of the savory mushroom mixture. The dough is carefully folded over to form a half-moon shape, and the edges are pressed together and crimped with a fork to ensure they stay sealed during baking. After brushing the empanadas with beaten egg for a beautiful golden finish, they are baked until crispy and golden brown.
Mushroom Empanadas are not only delicious but also versatile, perfect as an appetizer, snack, or even a main course. They encapsulate the essence of comfort food with their warm, hearty filling and flaky, buttery crust, making them a go-to option for any occasion.
Ingredients
2 cups mushrooms, finely chopped
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
1/2 tsp dried oregano
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/2 cup cream cheese
Empanada dough
1 egg, beaten (for egg wash)
Directions
1. Heat olive oil in a large pan over medium heat.
2. Add the finely chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the finely chopped mushrooms to the pan and cook until they release their moisture and start to brown, about 7-10 minutes.
5. Season the mushroom mixture with paprika, ground cumin, dried oregano, salt, and pepper. Stir well to combine.
6. Remove the pan from heat and stir in the chopped fresh parsley.
7. Allow the mushroom mixture to cool slightly, then fold in the cream cheese until fully combined.
8. Preheat the oven to 375°F (190°C).
9. Roll out the empanada dough and cut into circles, using a round cutter or a small bowl.
10. Place a heaping tablespoon of the mushroom and cream cheese mixture in the center of each dough circle.
11. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for extra security.
12. Brush the tops of the empanadas with the beaten egg.
13. Arrange the empanadas on a baking sheet lined with parchment paper.
14. Bake in the preheated oven for about 20-25 minutes, or until the dough is golden brown and cooked through.