About the Recipe
These mushroom empanadas are packed with bold, earthy flavor and wrapped in a crisp, golden masa dough. A mix of mushrooms, onions, tomatoes, herbs, and spices creates a deeply satisfying filling, with green olives adding a briny bite. Served alongside a fresh and tangy aji sauce made with lime, tomato, and cilantro, these empanadas make for an unforgettable appetizer, snack, or main dish. Perfect for parties, gatherings, or whenever you're craving something hearty and vibrant.
Ingredients
Filling
2 lbs mushrooms, chopped
½ red onion, chopped (reserve 2 tbsp for aji)
1 large bunch cilantro, chopped (reserve 1/3 for aji)
1 serrano, jalapeño, or other chile pepper, diced
1 cup tomato, diced
3 tbsp olive oil
2 ½ tsp salt
1 tbsp chili powder
2 tsp cumin
1 tsp oregano
14 large green olives, sliced into thirds
Oil for frying
Dough
2 cups masa flour
1 tsp salt
2 cups warm water
1 tbsp olive oil
Aji Sauce
2 tbsp red onion (reserved from above)
3 green onions, sliced
1/3 bunch cilantro (reserved from above), chopped
½ cup tomato, diced
Juice of 1 lime
¾ tsp salt
1 tsp vinegar
¼ tsp sugar
¼ cup water
Preparation
Filling
Heat 1 to 1 ½ inches of oil in a large skillet over medium heat.
Add mushrooms and cook until golden.
Add 2 ½ tsp salt, red onion (reserving 2 tbsp), and diced chile; cook until softened.
Stir in tomato, cilantro (reserving 1/3 for aji), chili powder, cumin, and oregano.
Cook for about 5 minutes, until most moisture is gone.
Let filling cool completely before using.
Dough
In a medium bowl, mix masa flour, salt, warm water, and olive oil for 2 minutes.
Let dough rest for 5 minutes.
Aji Sauce
Combine reserved red onion, green onions, reserved cilantro, tomato, lime juice, salt, vinegar, sugar, and water in a bowl.
Mix well and set aside.
Cooking
Heat frying oil in a skillet over medium heat (350–375°F).
Roll a golfball-sized piece of dough into a 1/8-inch-thick round (use floured surface or tortilla press).
Place about 2 tablespoons of filling on one side of the dough.
Add a few slices of olive on top of filling.
Fold dough in half and press edges to seal.
Carefully place empanada in hot oil, folded side down. Do not move it immediately.
Once it naturally releases and the bottom is golden, flip and cook the other side until golden.
Drain on paper towels.
Serve warm with aji sauce.