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Mushroom Fontina Empanada with Jalapeño Cilantro Salsa

Course Main Course
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes

Ingredients

For the salsa

  • 1 cup fresh cilantro leaves, packed
  • 5 jalapenos
  • 2 garlic cloves
  • 1/4 cup lime juice
  • 1/2 cup olive oil

For the empanadas

  • 3 cups baby bella mushrooms
  • 1 yellow onion
  • 2 tablespoons salted butter
  • 8 ounces fontina cheese, grated
  • 1 batch empanada dough
  • 2 eggs for egg wash

Instructions

Make the salsa

  1. Destem and wash cilantro. Put a packed cup of leaves into the bowl of a food processor.

  2. Wash and slice the jalapeños, removing the stem and seeds. Slice into large strips and add to the food processor.

  3. Add in the garlic, lime juice, and olive oil. Blend until the olive oil is no long separated. Pour into a jar and refrigerate until needed.

Make the empanada filling

  1. Chop the mushrooms into 1" pieces, and discard the stems.

  2. Dice the onion. 

  3. Heat the butter over medium-high heat and add the onions and mushrooms. Sprinkle with salt and cook, stirring every now and then, until the mushrooms have released their liquid and it has evaporated. Roughly 15 minutes.

  4. Grate the cheese and set aside in a bowl.

Assemble the empanadas

  1. Separate egg whites and egg yolks into two bowls and prepare a baking sheet.

  2. Using one disc of dough at a time, arrange 1-2 tablespoons of mushrooms off to the side and top with a sprinkle of cheese. Brush the edge with egg whites, and fold over to press gently. Seal more firmly and create decorative edge with a fork.

  3. Repeat with remaining dough discs and filling.

  4. Arrange all empanadas on a baking sheet and coat generously with egg yolk.

Bake

  1. Preheat the over to 375F

  2. Bake empanadas for 20-25 minutes.

  3. Serve warm, with salsa. These can be reheated very well in the oven.

Recipe Notes

This recipe requires a premade batch of empanada dough discs. Recipe here.