Description
Delicious Egg Empanadas filled with creamy eggs and sautéed mushrooms, perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup unsalted butter, cold
- 1 tsp salt
- 6–8 tbsp ice water
- 4 large eggs
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ cup shredded cheese (optional)
- Fresh herbs (parsley or cilantro), chopped
Instructions
- Prepare the Dough: In a bowl, combine flour and salt. Cut in butter until crumbly. Add ice water gradually until a smooth dough forms. Wrap and refrigerate for at least 30 minutes.
- Cook the Filling: Sauté onion and garlic in a skillet until softened. Add mushrooms and cook until golden. Whisk and add eggs, cooking until just set.
- Assemble the Empanadas: Roll dough to 1/8 inch thick, cut into circles, fill, fold over, and seal the edges.
- Bake: Preheat oven to 400°F (200°C). Place empanadas on a baking sheet, brush with egg wash. Bake for 25-30 minutes until golden.
- Serve: Let cool slightly before serving. Pair with salsa or dipping sauce.
Notes
These empanadas can be made ahead of time and reheated as needed. Consider adding spices such as paprika or cumin for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
Keywords: empanadas, eggs, mushrooms, vegetarian, baking, comfort food