Description
Delightfully creamy and flaky, these empanadas are filled with rich cream cheese and earthy mushrooms, embodying a heartwarming family recipe.
Ingredients
Scale
- 8 oz cream cheese
- 1 cup mushrooms (button, cremini, or shiitake), chopped
- 2 cups all-purpose flour
- 1/2 cup cold butter, diced
- 1/2 teaspoon salt
- 1/4 cup cold water
- 1/4 cup onion or shallots, chopped
- 2 tablespoons fresh herbs (parsley, thyme, or cilantro)
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Prepare the dough by combining flour, salt, and cold butter in a bowl, mixing until crumbly. Gradually add cold water until it forms a soft dough. Wrap tightly and chill in the fridge for about 30 minutes.
- For the filling, sauté chopped onions in a skillet until translucent. Add mushrooms and cook until golden brown, then mix in cream cheese, herbs, salt, and pepper.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface and cut into circles, about 4-5 inches in diameter. Place a spoonful of filling in the center of each circle.
- Brush the edges with egg wash and fold the dough over to create a half-moon shape. Press edges firmly to seal and crimp with a fork.
- Arrange on a baking sheet lined with parchment paper and brush tops with egg wash.
- Bake for 20-25 minutes, until golden brown and fragrant. Allow to cool slightly before serving.
Notes
These empanadas freeze well before baking! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: empanadas, cream cheese, comfort food, appetizers, savory pastries