Leek, mushroom and Gouda empanadas

Leek, mushroom and Gouda empanadas


1 person made this

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.


Makes: 12 empanadas

  • 1 tablespoon butter
  • 2 leeks, finely chopped
  • 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

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

  1. Preheat oven to 200 C / Gas 6. Cover a baking tray with aluminium foil, spray with cooking spray and set aside.
  2. 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.
  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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