Beef and Mushroom Empanadas
Beef and Mushroom Empanadas. Baked, not fried, with light and flaky pastry and a ground beef and mushroom filling. They make a delicious snack, appetizer or part of a main dish, brought to the next level with a chimichurri dipping sauce.
Empanadas are very versatile because they can be made with a range of fillings, from savory to sweet. These empanadas are made with ground beef and mushrooms. I love this filling and by adding the mushrooms, you get an extra serving of vegetables as well as extra vitamins like B & D, antioxidants and potassium.
Mushrooms require minimal growing space and water, and are ready to harvest in just a matter of days, making them one of the most earth-friendly and renewable crops available.
Umami (the fifth taste) is created along with the addition of carrots and herbs in a tomato sauce with green olives for extra flavor. I love this blend so much, I think I may have become a ‘blenditarian’ / blend-ǝ-‘ter-ē- ǝn / noun /
One who believes that the mighty mushroom has meaty powers to make meals more delicious, nutritious and sustainable, enabling us to do better for people, palate and planet! Mushrooms are fat free, cholesterol free and low in calories too.
Let’s talk about the chimichurri. If the empanadas weren’t flavorful on their own, this dipping sauce adds that element of freshness with a tiny kick from the red chili. This is the first time for me making empanadas, but it won’t be the last and it won’t be your last either. Cinco de Mayo is next week and this would be the perfect time to make these, but make a lot because they will go fast.
Yes. You can freeze them before or after baking.
To freeze unbaked
Lay them on a flat surface without touching so they don’t stick together. Once frozen you can add them to a ziptop bag and freeze for up to 3 months.
To bake from frozen
Preheat oven to 350°F/177°C and bake on a baking sheet. Add 10-15 minutes to the recommended baking time of 25-30 minutes.
To freeze when baked
Use the same method as above.
To bake from frozen
Preheat oven to 300°F/150°C and bake on a baking sheet until well heated through.
If you’ve tried these Beef and Mushroom Empanadas or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers!