Mushroom & Goat Cheese Empanadas with Truffle Oil

Buttery, flaky empanadas filled with savory sautéed mushrooms and creamy goat cheese, finished with a luxurious drizzle of truffle oil.

Prep Time

20 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.10/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

2.5cupsAll-purpose flour(Plus extra for dusting)

£0.60

1teaspoonSalt

£0.01

1cupUnsalted butter(Very cold, cut into cubes)

£2.20

0.5cupIce water(Approximately)

2tablespoonsOlive oil

£0.25

1poundCremini mushrooms(Sliced)

£2.50

4ozShiitake mushrooms(Sliced, stems removed)

£2.00

1Shallot(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.08

1tablespoonFresh thyme leaves

£0.40

0.3cupDry Sherry(Optional)

£0.50

4ozGoat cheese(Soft, crumbled)

£2.75

1Egg(Beaten, for egg wash)

£0.30

1teaspoonTruffle oil(Or more to taste)

£0.50

to tasteSalt

£0.01

to tasteBlack pepper

£0.02

Total Cost

£12.42

£3.10 per serving

Instructions

1.
**Make the dough:** In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2.
Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix.
3.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4.
**Prepare the filling:** Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and softened, about 8-10 minutes.
5.
Add the shallot and garlic and cook for another 2 minutes until fragrant. Stir in the thyme leaves and Sherry (if using) and cook until the Sherry evaporates.
6.
Season with salt and pepper to taste. Remove from heat and let cool slightly.
7.
Stir in the crumbled goat cheese.
8.
**Assemble the empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
9.
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a round cookie cutter (about 4-5 inches in diameter) to cut out circles of dough.
10.
Place a spoonful of the mushroom and goat cheese filling in the center of each circle.
11.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
12.
Brush the empanadas with the beaten egg wash.
13.
Bake for 20-25 minutes, or until golden brown.
14.
Remove from oven and let cool slightly.
15.
Drizzle with truffle oil before serving.

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My Notes

Nutrition Information

Nutrition per serving (200g)

750 kcal / 3138 kJ

Carbs

56g

22% of RDA

Fat

50g

71% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

31 g

155% of RDA

Chef's Tips

For an extra flaky crust, keep the butter as cold as possible. You can even chill the flour before mixing.

Feel free to experiment with different types of mushrooms, such as oyster mushrooms or portobellos.

If you don't have Sherry, you can substitute with dry white wine or chicken broth.

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Cooking Equipment

Oven

Stovetop

Large Skillet

Baking Sheet

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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