These mushroom spinach empanadas are a delightful combination of savory mushrooms and spinach, wrapped in a flaky, golden-brown dough. Perfect as an appetizer or a light meal, they bring a touch of elegance to any table. The filling is rich and flavorful, making each bite a satisfying experience.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up fresh mushrooms and spinach if you don't have them on hand. These fresh vegetables are essential for the filling, providing the rich, earthy flavors that make these empanadas so delicious.
Ingredients for Mushroom Spinach Empanadas
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This
How to Store / Freeze Your Empanadas
- 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on Making Empanadas
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.
Mushroom Spinach Empanadas
Ingredients
Empanada Dough
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold water
- ⅓ cup olive oil
Filling
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, chopped
- 4 cups spinach, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix flour and salt. Add cold water and olive oil. Knead into a dough. Set aside.
- Heat olive oil in a skillet. Sauté onions and garlic until translucent.
- Add mushrooms, cook until soft. Add spinach, salt, and pepper. Cook until spinach wilts. Remove from heat.
- Roll out dough, cut into circles. Place filling in center, fold and seal edges.
- Place empanadas on a baking sheet. Bake for 20-25 minutes or until golden brown.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
More Amazing Recipes to Try 🙂
- Pulled Pork Sliders Recipe45 Minutes
- Mushroom Sandwich Recipe20 Minutes
- Goat Cheese Beet Sandwich Recipe20 Minutes
- Fig And Prosciutto Grilled Cheese Recipe20 Minutes
- Eggplant Parmesan Subs Recipe50 Minutes
- Club Sandwich Recipe15 Minutes
- Chicken Panini Recipe15 Minutes
- Cheese Melt Recipe15 Minutes
Leave a Reply