Sherried Mushroom Empanadas
Indulge in the rich, savory flavors of Sherried Mushroom Empanadas, a delectable appetizer or snack that combines buttery, flaky pastry with a luxurious mushroom filling. These golden-brown handheld delights are filled with a medley of diced mushrooms, caramelized onions, and garlic, elevated by a splash of dry sherry for a hint of sophistication. Fresh parsley and a touch of black pepper add brightness and balance, while the homemade dough ensures a tender, melt-in-your-mouth bite. Perfect for parties, potlucks, or an elegant dinner spread, these empanadas are best served warm or at room temperature. Whether you're looking for a vegetarian treat or a unique twist on a classic dish, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups cold unsalted butter
- 1 teaspoon salt
- 0.33 cups ice water
- 2 tablespoons olive oil
- 2 cups button or cremini mushrooms, diced
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.25 cups dry sherry
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons black pepper
- 1 large egg, beaten (for egg wash)
Instructions
To make the pastry, combine flour and salt in a large bowl. Add the cold butter, cutting it into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form it into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
While the dough chills, heat olive oil in a large skillet over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes.
Add garlic and cook for another minute. Then, stir in the diced mushrooms and cook until they release their moisture and become golden, about 6-8 minutes.
Deglaze the skillet with dry sherry, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the sherry is mostly evaporated.
Stir in the fresh parsley and season with black pepper. Remove from heat and let the filling cool to room temperature.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles.
Place a tablespoon of the mushroom filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal. Crimp the edges with a fork for a decorative touch.
Transfer the empanadas to the prepared baking sheet and brush each one with the beaten egg for a shiny finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow the empanadas to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 11.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 178 mg | 14% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1675 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
