Mushroom Spinach Empanadas Recipe

Flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavors of both the dough and the filling.

Water: Helps bind the dough together.

Olive oil: Adds richness to the dough and is used for sautéing the filling.

Onion: Adds a sweet and savory depth to the filling.

Garlic: Provides a robust, aromatic flavor to the filling.

Mushrooms: The star of the filling, offering a meaty texture and earthy taste.

Spinach: Adds a fresh, slightly bitter contrast to the mushrooms.

Black pepper: Adds a hint of spice to the filling.

When preparing the dough for the empanadas, ensure that the water you use is very cold. This helps in creating a flaky texture. Additionally, when rolling out the dough, lightly flour your surface and rolling pin to prevent sticking. For a perfect seal, you can use a fork to crimp the edges of the empanadas after folding them. This not only ensures they stay closed during baking but also adds a decorative touch.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the empanadas healthier.

• olive oil - Substitute with coconut oil: Coconut oil can provide a slightly different flavor and is also a healthy fat option.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a different depth to the filling.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to provide a similar flavor.

• mushrooms - Substitute with eggplant: Eggplant can mimic the texture of mushrooms and absorb flavors well, making it a good alternative.

• spinach - Substitute with kale: Kale is a hearty green that can hold up well in cooking and provides a similar nutritional profile to spinach.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the filling.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can be used to add a bit of heat without changing the color of the filling.

• Allow the empanadas to cool completely before storing. This prevents condensation from making them soggy.
• Place the cooled empanadas in an airtight container. You can layer them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, wrap each empanada individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped empanadas in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the empanadas for up to 2-3 months. They retain their flavor and texture well when properly stored.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen empanadas on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat in a microwave. Place a damp paper towel over the empanadas to keep them moist and microwave on medium power for 2-3 minutes.
• For a crispier texture, you can finish reheating in a skillet over medium heat for a few minutes on each side.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for 10-15 minutes or until they are heated through and the crust is crispy.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the empanadas directly on the toaster oven rack or on a small baking sheet. Heat for about 10 minutes, checking halfway through to ensure they are not burning.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the empanadas in the skillet and cover with a lid. Cook for 3-4 minutes on each side, or until they are heated through and the crust is crispy.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may result in a softer crust.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in the air fryer basket in a single layer. Heat for 5-7 minutes, or until they are heated through and the crust is crispy.

• Oven: Used to bake the empanadas at the specified temperature until they are golden brown.

• Mixing bowl: Used to combine the flour, salt, cold water, and olive oil to form the dough.

• Skillet: Used to sauté the onions, garlic, mushrooms, and spinach for the filling.

• Rolling pin: Used to roll out the dough into thin circles.

• Knife: Used to chop the onion, garlic, mushrooms, and spinach.

• Cutting board: Provides a surface to chop the vegetables.

• Baking sheet: Used to place the empanadas on for baking.

• Measuring cups: Used to measure the flour, water, and olive oil accurately.

• Measuring spoons: Used to measure the salt, black pepper, and olive oil for sautéing.

• Spatula: Used to stir and sauté the vegetables in the skillet.

• Pastry cutter: Used to cut the rolled-out dough into circles.

• Fork: Used to seal the edges of the empanadas by pressing down on the dough.

Prepare the filling in advance: Cook the onions, garlic, mushrooms, and spinach the day before and store in the fridge.

Use a food processor: Quickly chop onions, garlic, mushrooms, and spinach with a food processor to save time.

Pre-made dough: Use store-bought vegan dough to skip the dough-making step.

Batch cooking: Double the recipe and freeze extra empanadas for a quick meal later.

Efficient rolling: Roll out the dough between two sheets of parchment paper to prevent sticking and save cleanup time.