Mushroom and Sherry Empanadas

Savory mini empanadas filled with a delicious mushroom and sherry mixture, perfect as a snack or appetizer.

Prep Time

20 minutes

Total Time

45 minutes

Calories

630 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.26/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Snack•Appetiser

Cuisine:

British

Ingredients

Servings

2cupsAll-Purpose Flour(For homemade dough (or use 1 package store-bought empanada dough))

£0.30

0.5teaspoonSalt(For homemade dough)

£0.01

0.5cupCold Butter(Cut into small cubes, for homemade dough)

£1.25

0.5cupIce Water(Approximately, for homemade dough)

2tablespoonsOlive Oil

£0.20

1poundCremini Mushrooms(Sliced)

£1.75

0.5Onion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

0.3cupDry Sherry

£0.50

1tablespoonFresh Thyme(Chopped)

£0.40

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.05

1Egg(Beaten, for egg wash)

£0.25

Total Cost

£5.02

£1.26 per serving

Instructions

1.
**If making homemade dough:** In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2.
**If using store-bought dough:** Follow package instructions for thawing.
3.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4.
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
5.
Add diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
6.
Pour in dry sherry and cook, scraping up any browned bits from the bottom of the pan, until the sherry is almost completely absorbed, about 2-3 minutes.
7.
Stir in chopped fresh thyme, salt, and black pepper. Taste and adjust seasoning as needed. Remove from heat and let cool slightly.
8.
On a lightly floured surface, roll out the empanada dough to about 1/8 inch thickness. Use a 3-4 inch round cookie cutter or a knife to cut out circles.
9.
Place a spoonful of the mushroom mixture in the center of each dough circle.
10.
Fold the dough over the filling to form a half-moon shape. Press the edges together to seal. You can also use a fork to crimp the edges for a decorative look.
11.
Place the empanadas on the prepared baking sheet. Brush the tops with beaten egg wash.
12.
Bake for 20-25 minutes, or until golden brown.
13.
Let the empanadas cool slightly before serving. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (200g)

630 kcal / 2636 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, you can add a splash of cream or a knob of butter to the mushroom mixture at the end of cooking.

If you don't have fresh thyme, you can use dried thyme. Use about 1 teaspoon.

The empanadas can be made ahead of time and reheated in the oven or microwave.

Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor.

Cooking Equipment

Oven

Stovetop

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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