Empanadas de Champiñones y Calabaza: Mexican Mushroom and Pumpkin Empanadas

You can find this recipe at El Restaurante

Recipe courtesy of Karen Hursh Graber

Makes 15 empanadas


Dough for 15 medium empanadas, using Dough for Baked Empanadas recipe below.

2 c. diced winter squash, such as butternut, acorn or West Indian pumpkin

2 T. butter

2 T. olive oil

¾ c. finely chopped onion

1 T. minced garlic

1 ½ lbs. cremini mushrooms, roughly chopped

Salt to taste


Have discs for empanadas ready.

Cook the diced squash in salted water until tender. Drain and set aside,

Heat the butter and oil in a large sauté pan, add the onion and cook until transparent. Add the garlic and continue cooking until it begins to soften. Add the mushrooms and cook stirring, until they have given off their juice and it has evaporated. Stir in the cooked squash. Taste and add salt if desired. Allow to cool.

Divide filling among discs. Fold or crimp edges. Brush tops of empanadas with beaten egg. Bake for 20 to 25 minutes at 350°F, until tops are golden brown.


Masa para Empanadas al Horno: Dough for Baked Empanadas

Makes enough dough for 15 empanadas

3 c. flour

½ t. salt

6 oz. butter

1 egg

¼ c. milk, or more if necessary to obtain a smooth dough

Beaten egg for brushing


Mix the flour and salt. Incorporate the butter by pulsing in a food processor or using your hands. Add the egg and milk. Continue pulsing or using hands until a thick dough forms. Cut the dough into 15 pieces and form smooth balls.

On a lightly floured board, roll out the dough balls to form discs. Turn and roll again so that both sides of discs are floured. Fill with the filling of your choice, placing 1 to 2 tablespoons of filling in the center of each disc. Fold discs over to make half moon shapes.

Seal edges using fork tines or folds. Brush with beaten egg. Bake at 350°F for 20 to 25 minutes, or until golden brown.