Colombian Mushroom Empanadas

Ingredients

While the original Greek Manitaropita is a savory pie made with phyllo dough and filled with mushrooms, onions, and cheese, the Colombian Mushroom Empanadas are smaller turnovers made with a different type of dough and deep-fried instead of baked. The Colombian version also incorporates Colombian spices and flavors, giving it a distinct taste that sets it apart from the Greek dish. We alse have the original recipe for Manitaropita, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 cups (250g) mushrooms, finely chopped 2 cups (250g) mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the warm water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a skillet, heat some oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
4. 4.
   Add the mushrooms, cumin, paprika, dried oregano, salt, and pepper to the skillet. Cook until the mushrooms are tender and any liquid has evaporated. Remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Place a spoonful of the mushroom filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the empanadas.
7. 7.
   In a deep pan, heat vegetable oil for frying. Carefully place the empanadas in the hot oil and fry until they turn golden brown on both sides.
8. 8.
   Remove the empanadas from the oil and drain them on a paper towel to remove excess oil.
9. 9.
   Serve the Colombian Mushroom Empanadas hot and enjoy!

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure a consistent texture in the filling.

Tips & Tricks

• If you prefer a spicier filling, you can add a pinch of cayenne pepper or a chopped chili pepper to the mushroom mixture.
• Serve the empanadas with a side of ají sauce or salsa for an extra burst of flavor.
• If you don't have a deep fryer, you can also shallow fry the empanadas in a skillet with enough oil to cover the bottom.

Serving advice

Colombian Mushroom Empanadas are best served hot as a snack or appetizer. They can be enjoyed on their own or paired with a side of ají sauce or salsa for dipping.

Presentation advice

Arrange the golden-brown empanadas on a platter and garnish with fresh herbs, such as cilantro or parsley, for a pop of color. Serve them alongside a small bowl of ají sauce or salsa to enhance the visual appeal.