Mushroom Duxelles & Brie Empanadas with Cranberry Sauce

Savory and flaky empanadas filled with a rich mushroom duxelles and creamy brie cheese, served with a sweet and tangy cranberry sauce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.33/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

8discsRefrigerated Empanada Dough Discs(Goya or similar brand)

£3.50

8ouncesCremini Mushrooms(Finely diced)

£1.20

1Shallot(Finely minced)

£0.30

2clovesGarlic(Minced)

£0.10

1tablespoonFresh Thyme(Chopped)

£0.50

2tablespoonsDry Sherry(Optional, but adds depth of flavor)

£0.20

2tablespoonsOlive Oil

£0.15

4ouncesBrie Cheese(Cut into 1/2 inch cubes, rind removed)

£2.00

1Egg(For egg wash)

£0.30

1tablespoonWater(For egg wash)

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.05

1canCanned Cranberry Sauce(Whole berry or jellied, your preference)

£1.00

Total Cost

£9.30

£2.33 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
Prepare the Duxelles: Heat olive oil in a large skillet over medium heat. Add shallots and cook until softened, about 3-5 minutes.
3.
Add minced garlic and cook for another minute until fragrant. Add diced mushrooms and thyme to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms have released their moisture and it has evaporated, about 10-15 minutes. The mushrooms should be nicely browned.
4.
Deglaze the pan with dry sherry, if using, scraping up any browned bits from the bottom of the skillet. Cook for another minute until the sherry has evaporated.
5.
Remove the mushroom duxelles from heat and let it cool slightly.
6.
Assemble the Empanadas: On a lightly floured surface, gently stretch each empanada disc to slightly enlarge it.
7.
Place about 1 tablespoon of the cooled mushroom duxelles and a few cubes of brie cheese in the center of each empanada disc.
8.
Fold the dough over to form a half-moon shape. Press the edges firmly together to seal, using a fork to crimp the edges for a decorative touch and to ensure a tight seal.
9.
Make the Egg Wash: In a small bowl, whisk together the egg and water.
10.
Brush the tops of the empanadas with the egg wash.
11.
Bake: Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
12.
Serve: Let the empanadas cool slightly before serving. Serve warm with cranberry sauce on the side.

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My Notes

Nutrition Information

Nutrition per serving (200g)

750 kcal / 3138 kJ

Carbs

70g

27% of RDA

Fat

45g

64% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

30 g

33% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, add a splash of heavy cream to the duxelles during the last few minutes of cooking.

If the empanada dough is too sticky, lightly dust the surface with flour.

You can make the duxelles ahead of time and store it in the refrigerator for up to 2 days.

To prevent sticking, make sure your baking sheet is well greased or lined with parchment paper.

Cooking Equipment

Oven

Stovetop

Large skillet

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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