The empanadas are versatile, we can fill them with endless stews, sweet or salty preparations. This article gives you step by step how to make perfect and delicious mushroom empanadas. We invite you to prepare them and enjoy them.
Currently we can find the dough for empanadas already prepared and cut into discs in supermarkets, a fact that considerably facilitates its preparation. On the other hand, we can fill them with what remains of the stews and thus take advantage of the leftover food. However, in this recipe we will give you the keys both to make the dough and to make the filling from scratch, so that you have all the options on the table and choose the one that interests you the most. Keep reading and discover how to make mushroom and onion empanadas.
Ingredients to make Mushroom Empanadas:
For the mass
- 3 cups of wheat flour (420 grams)
- ½ teaspoon of salt
- 90 grams of unsalted butter
- 2 Eggs
- 5 tablespoons of water (as needed)
For the filling
- 500 grams of fresh mushrooms
- 2 medium onions
- 350 grams of Tomatoes
- 3 garlic cloves
- 1 sprig of parsley
- 1 teaspoon salt
- 1 jet of oil
How to make Mushroom Empanadas:
First we have to gather everything we need to make the mushroom empanadas. The next thing we are going to do is prepare the dough for the discs, or empanadas. The basic recipe is easy, we can prepare it in a food processor or by hand. In this case we are going to do it by hand. Put the flour in a bowl, sift it and add the salt. We chop the butter and add it to the flour to continue with the preparation of the dough for empanadas. We add an egg, the other we reserve to varnish the mushroom empanadas. We stir with our well washed hands. If it is necessary we add a few tablespoons of cold water, in such a way that we have a manageable dough. Wrap it in plastic and let it rest for 30 minutes in the refrigerator. To prepare the filling for the empanadas, we enlist the ingredients already mentioned. We wash the tomato, we wash the parsley and disinfect it, and we remove the covers from the garlic and onions.
Chop the mushrooms, tomatoes, garlic, onions and parsley, all separately. We take a casserole and place it on the stove over medium heat. Let’s pour a splash of oil, wait a few minutes for it to heat up and add the garlic so that it browns a little. Add the onion, until it is transparent, immediately add the tomato and mushrooms, add the parsley, salt to taste and wait for them to cook, approximately 10 to 15 minutes.
Trick: It is important that they are not soupy.
To make the mushroom empanadas, preheat the oven to 180 °C. Remove the dough from the refrigerator, flour a surface and proceed to stretch the dough. We cut it with the help of a cutter or a lid, and place a spoonful of the filling in the center of the tortilla or disk.
We close and, helped with a fork, we seal the edges of each homemade empanada. We beat an egg yolk and with it we varnish the surface of the empanadas. With the fork we prick the surface a little to prevent the dough from rising in the oven. We place a wax paper on a tray, put the mushroom empanadas on top and proceed to bake them for 15-20 minutes. Once finished, we savor our mushroom and vegetable empanadas. They are ideal to serve as an appetizer, snack or dinner, accompanied by a green salad, meat or fish. Bon Appetite!
