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Mushroom cheese empanadas
4.8 from 783 votes

Mushroom cheese empanadas

Mushroom cheese empanadas consist of buttery sautéed mushrooms and shallots cooked until tender, combined with optional raisins and balsamic vinegar for a sweet-tangy note, then folded with fontina or mozzarella cheese into empanada discs. After sealing and brushing with egg wash, they are baked until golden, yielding flaky, savory pastries with a melty cheese interior and rich mushroom filling.

Prep Time
30 mins
Cook Time
40 mins
Additional Time
30 mins
Total Time
1 hr 40 mins
Servings: 12 -15 medium size or 20-25 small empanadas
Course: Appetizer, Snacks, Brunch
Cuisine: South American, Ecuadorian

Ingredients

  • 12-15 empanada disc use homemade empanada dough for baking or store bought empanada discs, medium size or 20-25 small
  • 2 tbs butter
  • 2 ½ to 3 cups mushroom about 10 ounces, sliced
  • 2 cups shallots about 7-8 shallots or 6 ounces, sliced
  • ¼ cup raisins optional
  • 1-2 tsp balsamic vinegar
  • 1 cup fontina cheese about 4 ounces, can also use mozzarella, grated
  • 1 egg white and yolk separated and lightly whisked
Dipping sauce suggestion:
  • aji criollo hot sauce or spicy cilantro hot sauce

Instructions

Mushroom cheese empanadas
    Cup of Yum
  1. Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender.
  2. Add the raisins and balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.
Empanada assembly
  1. To assemble the empanadas, place a spoonful of the mushroom mixture and grated cheese on the center of the empanada discs.
  2. Brush the edges of the empanada discs with the egg whites, this is will help them seal better and keep the filling from leaking while baking .
  3. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas, or use your fingers to twist and curl the edges creating a churito or curl type seal.
  4. Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.
  5. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
  6. Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden.
  7. Serve the empanadas warm.