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Cheesy Mushroom Vegetarian Empanadas

Cheese & Mushroom Baked Empanadas with Chimichurri Sauce

Homemade empanada dough is filled with cheese, balsamic mushroom and caramelized onion then baked in the oven until golden. Dipped in a fresh and flavourful chimichurri sauce, these make for the ultimate vegetarian treat.
Prep Time 45 mins
Cook Time 30 mins
Resting Time 30 mins
Total Time 1 hr 45 mins


Empanada Dough

  • 3 cups flour (all-purpose)
  • 1/2 tsp salt
  • 170 g butter (cubed)
  • 1 egg
  • 1/4-1/2 cup of water

Balsamic Mushroom Cheese Filling

  • 2 tbsp olive oil
  • 1 yellow onion (thinly sliced)
  • 3 cups of mushrooms (thinly sliced)
  • 2 tsp balsamic vinegar
  • 2 tsp brown sugar
  • 1/4 cup raisins (optional)
  • 1 cup cheddar cheese (grated)
  • 1 egg (whisked)

Chimichurri Dipping Sauce

  • 1/2 cup flat-leaf parsley
  • 1/2 cup coriander
  • 1/4 cup oregano
  • 3 cloves of garlic (minced)
  • 2 tbsp lemon juice
  • 1/3 cup olive oil
  • 2 tbsp white wine vinegar
  • 1/2 tsp chilli flakes
  • Salt & pepper (to taste)


Make empanada dough:

  • In a food processor, mix together salt and flour.
  • Add in cubes of butter and pulse a few times until combined.
  • Continue to pulse as you add in egg and slowly pour in water, only using as much is needed for dough to come together in clumps.
  • Take dough out of food processor and divide into two balls. Flatten each ball into a disc shape.
  • Dough is ready to use immediately (or can be refrigerated for later use).

Make balsamic mushroom cheese filling:

  • Heat oil in large frying pan on medium heat. Add in sliced onions and sauté for a few minutes.
  • Add in mushrooms and continue to cook for10 minutes, until tender.
  • Add in balsamic vinegar, brown sugar and raisins if using. Cook for a further 5 minutes then remove from heat and chill in the fridge.

Assemble + cook empanadas:

  • Pre-heat oven to 190˚C (375˚F) and line two baking trays.
  • Roll each ball of dough out till it is about half a centimetre (1/4 inch) thick.
  • Using a circle-shaped cutter, cut out circles from dough (we used a small bowl with a 12cm diameter to yield 20 empanadas).
  • To assemble, put a spoonful of filling in the middle of each empanada circle.
  • To seal, fold the circle in half and press the edges with your fingers. For a basic seal, use a fork to press along the edges.
  • If you want to attempt a repulge, gently use your fingers to curl the edges into themselves.
  • Using a pastry brush, coat empanadas with egg wash.
  • Put complete empanadas on lined baking tray and refrigerate empanadas for 30 minutes (this helps seal in the fillings before baking).
  • Once refrigerated, stick baking trays in oven and bake empanadas for 18-23 minutes or until golden.

Make chimichurri dipping sauce:

  • Blend all the ingredients listed for a few minutes and serve with empanadas!
Course Appetizer, Lunch, Main Course
Cuisine Argentine, South American
Keyword Cheese, Chimichurri, Dough, Empanadas, Mushrooms, Pastry, Vegetarian