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Easter Empanadas with lamb and mushroom recipe

Easter Empanadas with Lamb and Mushroom filling

Course: Finger Food, Snack
Cuisine: Latin
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 10
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  • 10 medium disks about 6inch large empanada dough, rolled out on a floured surface
  • 10 oz 300gr minced lamb beef
  • 1 bay leaf
  • 3 tablespoons Extravirgin olive oil
  • 1 cup red pepper thinly sliced
  • 1 teaspoon garlic chopped
  • 1 garlic clove lightly crushed
  • 1 teaspoon ginger chopped
  • 2 cups thinly sliced leeks white part only
  • 1 cup zucchini thinly sliced
  • 1 cup fennel thinly sliced
  • 10 shiitake mushroom caps sliced
  • 1 Jalapeno Chili
  • Salt and freshly ground pepper
  • 2 tablespoons mint chopped
  • cups smoked mozzarella grated
  • 1 egg beaten with 1 tablespoon of water


  • Heat 2 tablespoon of olive oil in a skillet on medium-high heat. Add red pepper and sauté for 2 minutes.
  • Add garlic, ginger, leeks, zucchini, fennel and mushrooms. Sauté until tender-crisp, about 4 minutes. Season with salt and pepper to taste, and remove from heat.
  • Let cool 5 minutes. Stir in mint and cheese. Let cool completely.
  • Meanwhile, heat a skillet with 1 tablespoon of olive oil and the crushed garlic clove.
  • Add minced lamb beef and bay leaf. Season and sautée until the meat is brown and cooked through.
  • Allow to cool completely and add to the vegetables and mozzarella mixture. Refrigerate for ½ hour.
  • Arrange 1-2 tablespoon of the filling on one side of each disk.
  • If needed, brush the edges of the empanada discs with the egg white or water, this is will help them seal better and keep the filling from leaking while baking .
  • Fold the empanada discs and seal the edges. You can either use a fork to help seal, or use your fingers to twist and curl the edges.
  • Brush the empanadas with the egg wash; this will give them a nice golden glow when they bake.
  • Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden. Then serve immediately.