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Beef and Mushroom Empanadas
Beef and Mushroom Empanadas

Beef and Mushroom Empanadas

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Cook Minutes 1 Hr 15 Min
Prep : 40 Min Cook: 35 Min
Take appetizers to a new level with these Beef and Mushroom Empanadas. Fresh mushrooms, onions, ground beef, cream cheese and more are stuffed into flakey pie crust empanadas. These savoury beef and mushroom empanadas are sure to be a hit with every member of the family.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) fresh mushrooms, finely chopped
1 cup chopped onions
1/2 lb. (225 g) extra-lean ground beef
1 pkg. (35 g) 30%-less-sodium taco seasoning mix
1/3 cup water
1 pkg. (400 g) ready-to-use refrigerated pie crusts (2 crusts)
1 egg, beaten
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Step 1
Heat dressing in large skillet over medium-high heat. Add mushrooms and onions; cook, stirring constantly, 7 to 8 min. or until mushrooms are tender. Spoon into medium bowl; set aside.
Step 2
Brown beef in same skillet, stirring occasionally; drain. Return beef to skillet. Add mushroom mixture, taco seasoning mix and water; stir. Cook 5 min., stirring frequently. Remove from heat. Add cream cheese; stir until melted. Cool completely.
Step 3
Heat oven to 375°F. Unroll one pie crust on lightly floured surface; cut into eight 4-inch rounds with biscuit cutter, rerolling scraps as necessary. Repeat with remaining pie crust.
Step 4
Spoon about 2 Tbsp. beef mixture onto centre of each pastry round. Brush edges of pastry rounds with some of the egg; fold in half. Seal edges with fork.
Step 5
Place on parchment-covered baking sheet; brush with remaining egg.
Step 6
Bake 18 to 20 min. or until golden brown.
Kraft Kitchen Tips!
Special Extra
Serve topped with sour cream and salsa.
Make Ahead
Assemble empanadas as directed; place on prepared baking sheet. Refrigerate up to 24 hours before baking as directed. Or for longer storage, place unbaked empanadas on prepared baking sheet and freeze 1 to 2 hours or until firm. Transfer empanadas to freezer-weight resealable plastic bag; freeze up to 2 weeks. Thaw in refrigerator before baking.
Calories From Fat
% Daily Value
Total fat 0 g
Saturated fat 3.5 g
18 %
Cholesterol 25 mg
Sodium 270 mg
11 %
Total carbohydrate 17 g
6 %
Dietary fibre 0 g
Sugars 2 g
Protein 6 g
Vitamin A
2 %
Vitamin C
0 %
2 %
10 %
16 servings, 1 empanada each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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