These Mushroom empanadas are simple cheesy and delicious. A great basic go-to comfort food, and a hearty way to get in your fare share of cancer-fighting mushrooms. We recommend using white button mushrooms mushrooms, but feel free to experiment with seasonal mushrooms from the farmer’s market if you can find them. Breaking open these steamy empanadas fresh out of the oven with the melted mozzarella won’t disappoint.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- In a large bowl, add flour and salt, stir to combine. Make a well in the center and add olive oil, distilled vinegar and eggs.
- Using a wooden spoon, stir wet ingredients into dry ingredients until a dough forms. Turn out onto a work surface and knead until smooth. If dough is too dry, add 1 tablespoon of water. Cover with plastic wrap and rest for 1 hour.
- On a floured worked surface, roll dough out until it is a ¼ inch thick. Using a 4-inch round cookie cutter, cut out circles of the dough. (The scraps can be rolled out one more time to prevent waste).
- Fill each dough round with about a tablespoon of mushrooms, portion of onions and cheese.
- Using a pastry brush, brush water around the edge of the dough. Fold the edges together to create a half moon. Crimp edges with a fork to seal and poke a hole in the top with a fork so steam can escape.
- Place on baking sheet and spray empanadas with cooking spray.
- Bake for 20-25 minutes or until dough is lightly golden brown.
2 cups all-purpose flour
1 teaspoon salt
1/2 cup olive oil
1 tablespoon white vinegar
2 cups cooked sliced mushrooms
1 cup sautéed chopped onions
½ cup shredded mozzarella cheese
Ann's Tips and Tricks
make a bunch of empanadas a head of time and store in freezer. Heat in microwave or toasted oven when you need a quick snack or dinner.