Appetizer empanadas with mushrooms and chicken meat
Mushroom and Chicken Empanadas
The first time I made these empanadas was on a day when I had various leftovers in the fridge and didn’t want to cook anything complicated. I didn’t even look for a traditional recipe; I just used the ideas I had and what I saw from others online. I loved the combination of mushrooms and chicken, and for the dough, I opted for a simpler, lighter version without too much butter. The empanadas turn out quite filling and are perfect as an appetizer or for a quick meal.
Quick Info
Total time: about 1 hour and 30 minutes (including rising and baking)
Preparation time: 30-40 minutes (plus dough rising time)
Baking time: 16-20 minutes at 180°C
Servings: 7 pieces (from half the dough)
Difficulty: medium
Recipe type: appetizer/hot snack
Ingredients
Dough:
300 ml warm water
200 ml buttermilk
1 teaspoon salt
1 tablespoon sugar
2 tablespoons olive oil
2 tablespoons butter
700-750 g all-purpose flour
1 small cube of fresh yeast (about 25g)
Filling:
700 g champignon mushrooms
half a chicken breast (about 150-200g)
1 red onion
3 cloves of garlic
1 red or yellow bell pepper
6-7 sun-dried tomatoes in oil
2-3 tablespoons flavored oil from the sun-dried tomato jar
1 teaspoon soy sauce
Piri Piri hot sauce, to taste
salt, pepper, chili flakes, to taste
For finishing:
6-7 slices of mozzarella (or to preference)
1 egg yolk
1 tablespoon milk (for brushing)
a pinch of pepper
Preparation Method
1. Dough
1.1. I placed the dough ingredients in the order listed above directly into the bread machine. If you don’t have a bread machine, you can knead by hand or with a mixer.
1.2. I let the machine knead the dough and then allowed it to rise for about 20-30 minutes until it puffs up slightly and becomes elastic.
1.3. From the total amount, I used only half for the empanadas (the rest can be stored in the fridge or used for something else).
2. Filling
2.1. I heated 2-3 tablespoons of flavored oil (from the sun-dried tomato jar) in a deeper skillet or wok.
2.2. I added the cleaned and quartered mushrooms, then the finely chopped red onion and minced garlic.
2.3. I let it cook over medium heat until the mushrooms release their juices, about 7-10 minutes.
2.4. I added the chicken breast cut into small cubes and the sliced bell pepper. I seasoned with salt, pepper, chili flakes, Piri Piri sauce, and soy sauce.
2.5. I mixed and cooked on high heat until all the moisture evaporated, and the filling became almost dry.
2.6. Finally, I added the chopped sun-dried tomatoes. I let everything cool slightly before assembling.
3. Assembly
3.1. I rolled out the dough (only half of it) on a lightly oiled surface using a rolling pin.
3.2. With a larger round cutter (like for ravioli or even a bowl with a sharp edge), I cut circles from the dough.
3.3. On each circle, I placed about 2 tablespoons of filling. I folded the dough and pressed the edges firmly. If you have a special ravioli mold, you can use that to press them.
3.4. I arranged the empanadas on a baking tray lined with parchment paper.
3.5. I beat the egg yolk with milk and brushed each piece with it. I sprinkled a little pepper on top.
3.6. I placed the tray in a preheated oven at 180°C for 8-10 minutes.
3.7. After these 8-10 minutes, I remembered I hadn’t added the mozzarella. I took the tray out, placed a slice of mozzarella on each empanada, and put it back in the oven for another 8-10 minutes until they turned golden brown and the cheese melted beautifully.
4. Serving
The empanadas are served warm. We sprinkled chili flakes on top and paired them with a spicy tomato and pepper sauce. They can also be enjoyed with a white sauce, yogurt, or sour cream.
Why I Make This Recipe Often
It’s a quick solution for days when I have leftover vegetables or meat in the fridge. The dough is easy to make, yields a good amount, and is soft. The filling can be adapted with whatever is on hand. Empanadas hold up well for a few hours without drying out, can be taken on the go, and taste great even cold.
Tips and Variations
Tips
If the dough is too sticky, gradually add more flour until it becomes elastic.
For a shinier appearance, brush the edges of the dough well.
Don’t overfill them to prevent spillage during baking.
If there’s leftover dough, it can be stored in the fridge for 1-2 days or used for other pastries.
Substitutions
Mozzarella can be omitted or replaced with cheese.
The chicken breast can be swapped for turkey or made vegetarian.
The oil from sun-dried tomatoes can be replaced with plain olive oil.
Piri Piri hot sauce is optional.
Variations
For a vegetarian filling, omit the meat.
You can add olives or other types of cheese to the mixture.
Herbs can be added to taste.
Serving Ideas
They are best served hot, with chili flakes sprinkled on top.
The red sauce (made from tomatoes and peppers) is the most suitable, but a yogurt sauce with herbs works too.
Frequently Asked Questions
1. Can empanadas be frozen?
Baked empanadas do not freeze well, but you can freeze the raw, filled pieces before baking. Bake them directly from frozen, adding a few extra minutes to the cooking time.
2. Can I use canned mushrooms?
For the best texture, fresh mushrooms are ideal, but canned mushrooms can be used if needed, provided they are well-drained.
3. Can I replace buttermilk with yogurt?
Yes, diluted yogurt with water can be used if you don’t have buttermilk.
4. How many empanadas does the total dough yield?
From half the dough, you get about 7 pieces. If you use all the dough, you’ll get double.
5. Do I have to put cheese on top?
It’s not mandatory; the empanadas are good even without it. Cheese just adds extra texture.
Nutritional Values (Estimates)
For one empanada (1/7 of half the dough, with filling):
Calories: approximately 300-350 kcal
Protein: 13-15 g
Fat: 10-12 g
Carbohydrates: 40-45 g
Values are approximate and vary based on how much filling and cheese you use. If more vegetables or different cheeses are used, the numbers may differ.
Storage and Reheating
Empanadas are best within the first 4-5 hours after baking. If any remain, they can be stored in the fridge in a well-sealed container for 1-2 days. They can be reheated in the oven or microwave, but they retain their texture best when reheated in the oven. I do not recommend long-term storage or freezing after baking, as the dough loses its freshness.
Ingredients: Dough: 300 ml warm water 200 ml buttermilk 1 teaspoon salt 1 tablespoon sugar 2 tablespoons olive oil 2 tablespoons butter 700 -750 g white flour 1 small cube of fresh yeast Filling: 700 g champignon mushrooms 1/2 of a chicken breast 1 red onion 3 cloves of garlic salt chili flakes pepper to taste 1 teaspoon soy sauce hot Piri Piri sauce to taste 6-7 sun-dried tomatoes from a can 1 red or yellow bell pepper 2-3 tablespoons flavored oil from the sun-dried tomato can 6-7 slices of mozzarella 1 egg yolk 1 tablespoon milk for brushing
