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Homemade Mushroom Empanadas
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5 from 1 vote

Mushroom Empanadas

Delicious, golden brown, homemade mushroom and Asiago empanadas.
Servings: 12 empanadas
Author: Danielle



  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 egg large
  • 1/4-1/2 cup milk


  • 1 tablespoon butter
  • 1 yellow onion small
  • 1 lb white button mushrooms roughly chopped
  • 1 tablespoon fresh thyme stems removed
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/4 cup white wine
  • 2 tablespoons heavy cream
  • 1/2 cup Asiago cheese grated
  • 1 egg large


  • Start by making the dough.  Mix the flour and salt together in a food processor.  Add the butter and pulse a few times until the butter is in small pieces.  Add the egg and then add the milk gradually and continue pulsing until a lumpy dough forms.  If you prefer to make the dough without a food processor, follow the same instructions, but mix all the ingredients in a large bowl with your hands.
  • Form the dough into a large ball, flatten slightly into the shape of a disk, cover with plastic wrap, and refrigerate until ready to use.
  • Preheat the oven to 400 degrees.
  • For the filling, heat a large nonstick skillet over medium heat, add the butter, and saute the onion for about 6 minutes.  Then add the mushroom, thyme, and garlic to the onion and saute for another 5-7 minutes.  Increase heat to medium high and add the white wine, salt, and heavy cream and heat for about 3 minutes, then set aside.
  • After the filling is ready, take the dough out of the refrigerator and roll the dough into a thin sheet on a floured surface.  Cut out circles shapes (I used a small overturned bowl to trace around with a knife, a large round cookie cutter could also work).
  • Place the egg in a bowl and lightly beat with a fork.  Using a pastry brush, gently brush the outside 1/2 inch of one of the dough circles with the egg wash.  Place about a tablespoon of mushroom mixture inside, top with some Asiago cheese, and fold the circle over.  Pinch the edges together with a fork, then repeat with the rest of the circles.
  • Place on a foil lined baking sheet and lightly brush the tops with the egg wash.  Bake for 15-20 minutes or until golden brown.