Sherried Mushroom Empanadas

Indulge in the rich, savory flavors of Sherried Mushroom Empanadas, a delectable appetizer or snack that combines buttery, flaky pastry with a luxurious mushroom filling. These golden-brown handheld delights are filled with a medley of diced mushrooms, caramelized onions, and garlic, elevated by a splash of dry sherry for a hint of sophistication. Fresh parsley and a touch of black pepper add brightness and balance, while the homemade dough ensures a tender, melt-in-your-mouth bite. Perfect for parties, potlucks, or an elegant dinner spread, these empanadas are best served warm or at room temperature. Whether you're looking for a vegetarian treat or a unique twist on a classic dish, this recipe is sure to impress!

Nutriscore Rating: 54/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 0.75 cups cold unsalted butter
• 1 teaspoon salt
• 0.33 cups ice water
• 2 tablespoons olive oil
• 2 cups button or cremini mushrooms, diced
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 0.25 cups dry sherry
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoons black pepper
• 1 large egg, beaten (for egg wash)

Directions

Step 1

To make the pastry, combine flour and salt in a large bowl. Add the cold butter, cutting it into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Step 2

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form it into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Step 3

While the dough chills, heat olive oil in a large skillet over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes.

Step 4

Add garlic and cook for another minute. Then, stir in the diced mushrooms and cook until they release their moisture and become golden, about 6-8 minutes.

Step 5

Deglaze the skillet with dry sherry, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the sherry is mostly evaporated.

Step 6

Stir in the fresh parsley and season with black pepper. Remove from heat and let the filling cool to room temperature.

Step 7

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 8

On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles.

Step 9

Place a tablespoon of the mushroom filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal. Crimp the edges with a fork for a decorative touch.

Step 10

Transfer the empanadas to the prepared baking sheet and brush each one with the beaten egg for a shiny finish.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

Step 12

Allow the empanadas to cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1125.0g)

Amount per serving	% Daily Value*
Calories	2884.7

Total Fat 180.8g	0%
Saturated Fat 97.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 573.5mg	0%
Sodium 2489.5mg	0%
Total Carbohydrate 255.2g	0%
Dietary Fiber 13.8g	0%
Total Sugars 11.8g
Protein 50.1g	0%

Vitamin D 149.5IU	0%
Calcium 178.1mg	0%
Iron 17.9mg	0%
Potassium 1674.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 7.0%

Carbs: 35.8%