🥟 Mushroom & Spinach Empanadas

Serves: 4–6 (makes ~12 empanadas)   
Prep time: 25 mins   
Cook time: 25–30 mins
Skill level: Fancy-looking, secretly very easy. Like origami with filling.

🧂 Ingredients

For the filling:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
250g mushrooms (chestnut or button), finely chopped
100g fresh spinach
1 tsp ground cumin
½ tsp smoked paprika
Salt & black pepper
50g cream cheese or soft cheese (optional, but dreamy)

For the pastry:
250g plain flour
½ tsp salt
75g cold butter, cubed
1 egg
3–4 tbsp cold water

To finish:
1 beaten egg (for brushing)
Optional: sesame seeds or flaky salt for sprinkling

🔥 Method

1. Make the pastry.
In a bowl, mix flour and salt. Rub in the butter until it looks like breadcrumbs. Add the egg and water, one spoon at a time, mixing until it forms a dough. Knead briefly, wrap, and chill in the fridge for 20–30 mins.

2. Cook the filling.
Heat olive oil in a frying pan. Cook the onion for 5 mins until soft, then add garlic, mushrooms, cumin, and paprika. Sauté until mushrooms are golden and any moisture’s evaporated. Add spinach and cook until wilted. Season, then stir in cream cheese (if using). Let it cool.

3. Roll and fill.
Roll out the chilled pastry on a lightly floured surface to 2–3mm thick. Cut into 10–12cm circles. Add a spoonful of filling to the centre of each. Fold over into a half-moon, crimp the edges with a fork to seal.

4. Bake until golden.
Place empanadas on a lined baking tray. Brush with beaten egg. Sprinkle with sesame seeds or flaky salt if you’re feeling extra. Bake at 200°C (180°C fan) for 20–25 mins, or until golden and crisp.

5. Serve and pretend you’re in Buenos Aires.
Delicious warm or cold, with a side of tomato salsa, chimichurri, or smug satisfaction.

💡 Little Tip
The filling can be made the day before and kept in the fridge. Also, nobody’s checking if you buy pre-made pastry. Your secret’s safe with us.