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Mushroom and Onion Empanadas

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cups mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package of store-bought empanada dough (12 discs)
  • 1 egg, beaten (for egg wash)

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Mushroom and Onion Empanadas

Created by: Howcan Team

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cups mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package of store-bought empanada dough (12 discs)
  • 1 egg, beaten (for egg wash)

Instructions

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add 1 finely chopped onion and cook until softened, about 5 minutes.
  • Stir in 3 cups of finely chopped mushrooms and cook until they release their liquid and it evaporates, about 10 minutes.
  • Add 2 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 2 minutes, then remove from heat and let the mixture cool.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Place a spoonful of the mushroom and onion mixture onto the center of each empanada disc. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
  • Brush the empanadas with the beaten egg wash and place them on the prepared baking sheet.
  • Bake for 20-25 minutes, or until the empanadas are golden brown.
  • Allow to cool for a few minutes before serving. Enjoy!
AppetizerSnack
Latin American

Mushroom and Onion Empanadas have a rich history rooted in Latin American cuisine. These savory pastries are believed to have originated in Spain and Portugal before making their way to countries like Argentina, where they became a beloved staple. The dish features a flavorful filling of sautéed mushrooms and onions, seasoned with herbs and spices, encased in a flaky pastry crust. Chefs across Latin America have put their own unique spin on the classic recipe, incorporating local ingredients and culinary techniques. Today, the best Mushroom and Onion Empanadas can be found in authentic Latin American eateries, where the key lies in achieving the perfect balance of earthy mushrooms, sweet onions, and buttery pastry.

55 min

|

12

|

180 calories

Instructions

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add 1 finely chopped onion and cook until softened, about 5 minutes.
  • Stir in 3 cups of finely chopped mushrooms and cook until they release their liquid and it evaporates, about 10 minutes.
  • Add 2 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 2 minutes, then remove from heat and let the mixture cool.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Place a spoonful of the mushroom and onion mixture onto the center of each empanada disc. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
  • Brush the empanadas with the beaten egg wash and place them on the prepared baking sheet.
  • Bake for 20-25 minutes, or until the empanadas are golden brown.
  • Allow to cool for a few minutes before serving. Enjoy!
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