About this recipe: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.
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Method Prep:25min › Cook:25min › Ready in:50min
Preheat oven to 200 C / Gas 6. Cover a baking tray with aluminium foil, spray with cooking spray and set aside.
In a frying pan, melt butter over medium heat. Cook and stir the chopped leeks for 5 minutes, until tender. Add mushrooms and cook for 3 more minutes. Season with salt and pepper and 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.
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 .
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.