Fried Mushroom and Cheese Empanadas
Updated May 20, 2026
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra virgin olive oil
1 ⅓ cups minced onion
12 ounces white mushrooms, minced
3 tablespoons dry white wine
Salt
fresh black pepper
Empanada dough (see recipe)
6 ounces Gouda, minced
1 large egg, lightly beaten with 1 tablespoon water
Vegetable oil for deep-frying
Nutritional analysis per serving
2 grams carbs; 16 milligrams cholesterol; 92 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 94 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a 12-inch skillet. Add onion and sauté on medium until soft. Add mushrooms and sauté until ingredients start to brown. Add wine and cook, stirring, until it evaporates. Remove from heat. Season with salt and pepper.
- Step 2
Roll dough as thin as possible. Cut 3-inch circles. Scraps can be re-rolled one time. Place some cheese on one half of each circle and top with mushroom mixture, leaving a ½ -inch border around filling. Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
- Step 3
Heat vegetable oil 2 inches deep in a deep-fryer, sauté pan or wok. When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. Drain on absorbent paper. Allow to cool briefly before serving.
Private Notes
Comments
This recipe works very well. I added garlic, and it was very flavorful with the caramelized sautee and wine. Don't skimp out on good Gouda since it plays such a prominent role in such a simple hand pie. Since everything is minced, and the dough is recommended to use a food processor, I used the processor for everything, resulting in very quick prep. I baked mine in a 400F oven for 25 minutes, turning halfway through. It was a big hit with the guests!
Bake rather than fried - 400 for 25 minutes
3” circles are extremely too small to get any filling and/or crimp easily. This was a test in patience that won, and I scrapped the entire thing. Note to others, make them larger.
Had picked up so Goya empanada disks so used those instead. They were fine, not the best tasting but certainly convenient. Filling was great. I did add four cloves of garlic and red pepper flakes. Next time I would great the Gouda and mix it into the mushroom sauté for a better distribution in the filling.
Great recipe. My daughter doesn't like mushrooms or cheese in her empanada but she gobbled these up. The gouda cheese paired perfectly with the mushroom mixture.