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Mushroom Empanadas
with roasted chili-garlic broccoli

Active: 40 min Total: 50 min
Refrigerated or frozen pie crust is the only short-cut you need to make these flaky stuffed pastries that are sold as street food in many Latin American countries.
Smarts: Each pie crust has its own defrost instructions. Make sure to check these ahead of time so the pie crust will be ready to go when it's time to cook.


Mushroom Empanandas:
  • Pie crusts, frozen or refrigerated (9" / 23 cm) - 1
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Mushrooms, any brown variety (look for pre-chopped to save time) - 12 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 tsp
  • Oregano - 1/2 tsp
  • Corn kernels, frozen - 1/2 cup
  • Tomato paste - 1 Tbsp
  • Adobo sauce - 2 tsp (usually found with canned chipotle peppers)
  • Yogurt, plain or Greek - 1/2 cup
Chili Garlic Broccoli:
  • Garlic - 2 cloves , sliced
  • Broccoli florets - 12 oz
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1/2 tsp
  • Cumin, ground - 1/2 tsp


  1. Pie crust - Defrost pie crust according to package directions (most refrigerated crusts just need to rest at room temperature for 30 minutes).
  2. Garlic / Broccoli - If prepping right before cooking, get oven heating before continuing with prep. Prep as directed and combine. (Can be done up to 4 days ahead)
  3. Green onions - Chop, keeping green and white parts separate. (Can be done up to 2 days ahead)
  4. Mushrooms - Chop mushrooms (skip this step if you purchased pre-chopped mushrooms). (Can be done up to 2 days ahead)

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  1. Heat oven to 400F / 204C degrees.
  2. Toss garlic and broccoli with cooking oil (the portion for the broccoli), chili powder (the portion for the broccoli) and cumin. Season with some salt and pepper. Spread broccoli on a sheet pan and transfer to oven. Roast broccoli until tender, 20 to 25 minutes, stirring halfway through cooking.
  3. While broccoli roasts, heat a skillet over medium-high heat. Add cooking oil (the portion for the empanadas) and then mushrooms. Saute until tender and golden brown, 5 to 6 minutes.
  4. Add chili powder (the portion for the empanadas), oregano and white parts of green onions. Saute until fragrant, ~1 minute.
  5. Add corn and continue cooking just until corn is defrosted. Stir in tomato paste, adobo sauce and green parts of green onions and remove from heat. Season with some salt and pepper.
  6. Slice pie crust into four wedges (for 4 servings; adjust if customizing) and place on a second sheet pan. (See image below.) Divide mushroom filling between wedges (note: fill wedges just enough so that they will easily close without breaking; if you have leftover filling serve it on the side or save it for a taco or burrito bowl later in the week). Dampen your fingertips with water and run them over the edges of crust (a bit of water acts like glue to hold the crust together). Fold crust over filling and seal, using the tines of a fork to crimp the edges.
  7. Bake empanadas until pie crust is golden brown, 15 to 18 minutes.
  8. Serve empanadas with yogurt on top and broccoli on the side. Enjoy!



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