Mushroom-Spinach Empanadas with Hazelnut Romesco Sauce

Appetizers / Snacks

Mushroom-Spinach Empanadas with Hazelnut Romesco Sauce

Don’t let their small stature fool you — these little party “flavors” pack a hefty punch of flavor, not to mention their crowd appeal. But their best feature is how easy they are on the host, as each has some make-ahead elements. No matter who your guests are, what the occasion, or what they’re craving, they’ll be more than satisfied. Rich, earthy mushroom-filled empanadas are bite-sized favorites that will leave your guests with a smile and a full stomach.


about 30 empanadas

Total Time

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Test Kitchen Tip

The empanadas can be made a day in advance or assembled and frozen for up to 1 week. Thaw them for 15 minutes, then brush with egg wash just before they go into the oven. The romesco sauce can be made up to 2 days ahead


Preheat oven to 400°. Line a baking sheet with parchment paper.

For the empanadas, sauté mushrooms and onion in oil in a large nonstick skillet over medium-high heat until onion is soft and mushrooms begin to brown, about 5 minutes.

Deglaze skillet with sherry; simmer until nearly evaporated.

Stir in spinach, thyme, and lemon juice; season with salt and black pepper.

Cook mixture until spinach wilts; transfer to a bowl and let cool. Stir in feta.

Unroll 1 sheet of pie dough; cut circles using a 3-inch-round cutter. Place 1 tsp. filling on each round, fold in half, and pinch to seal; repeat with remaining dough and filling (reroll scraps once). Arrange empanadas on baking sheet.

Crimp sealed edge with a fork; brush on egg wash and bake until crust is golden, 1518 minutes.

For the sauce, pulse hazelnuts, sugar, and garlic in a food processor until nuts are fine but not oily. Add roasted peppers, parsley, and vinegar; process until puréed, then season with salt and pepper flakes.


Marsala adds rich, smoky flavor to the filling. The liquid will quickly cook off, leaving behind its flavor.


To yield as many dough circles as possible, position the cutter as close to previous cuts as possible.


It’s important not to overfill the empanadas — they’ll be difficult to seal and could pop open.

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