Leek, Mushroom and Gouda Empanadas

    50 minutes

    This is definitely my favourite vegetarian option for empanadas. Leek is finely chopped and sauteed with mushrooms and grated Gouda is added for a perfect flavour. The main secret for the cheese not to spill out while baking is to add 1 teaspoon of flour to the filling.

    3 people made this

    Makes: 12 empanadas

    • 1 tablespoon butter
    • 2 leeks, finely diced
    • 200g porcini mushrooms, thinly sliced
    • salt and pepper, to taste
    • 1 teaspoon plain flour
    • 300g Gouda cheese, grated
    • 12 empanada pastry discs
    • 1 egg, beaten

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C. Cover a baking tray with foil, spray with cooking spray and set aside.
    2. In a frying pan, melt butter over medium heat. Cook and stir the diced leeks for 5 minutes, until tender. Add mushrooms and cook for 3 more minutes. Season with salt and pepper then stir occasionally. Add flour and stir well until combined. It will have a "sticky look". Remove from heat and add grated cheese. Let it stand for a couple of minutes.
    3. Arrange the empanada pastry on a flat surface. Wet edges lightly with warm water. Put 1 big dollop of filling in the centre, fold dough over, and seal edges by pressing with a fork. Transfer to baking tray, brush with lightly beaten egg .
    4. Bake in the preheated oven for 15 to 20 minutes, until golden. Remove from the oven and let cool down for 5 minutes before serving.

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