Mushroom Empanadas – Made with Royal® Sharbati Atta

Mushroom Empanadas – Made with Royal® Sharbati Atta

  • Servings: -
  • Total Time:

These mushroom and spinach empanadas are a flaky, buttery treat made with whole wheat, vegetables, and a healthy helping of your favorite type of cheese.


For the Crust

  • 2½ cups Royal® Sharbati Atta
  • ½ teaspoon salt
  • 2 sticks unsalted butter, cold, diced
  • ½ cup sour cream
  • 4 teaspoons fresh lemon juice
  • ½ cup cold water


For the Filling

  • 2 minced red onions
  • 2 tablespoons butter
  • 1 pound portabella mushrooms sliced thin
  • Handful of spinach
  • Your favorite cheese


  1. Mix flour and salt in mixer. Then add butter, a few pieces at a time, until the mixture is coarse.
  2. In separate bowl, whisk sour cream and lemon juice then mix add into flour mixture. Then add the ice water until the dough sticks together in big lumps. Turn out onto a floured surface and, being careful not to overwork the dough, form it into a cohesive ball. Wrap in plastic wrap and refrigerate for an hour.
  3. Meanwhile, make the filling. Sauté mushrooms, onions and spinach until reduced in size.
  4. To assemble the empanadas, divide your refrigerated dough in half and let it stand at room temperature until softer, about 5 minutes.
  5. Roll out each half on a floured surface until about ⅛ inch thick. Cut out about six 4-inch circles out of each sheet.
  6. Drop a tablespoon of the filling into the middle of each dough circle . Fold over and press the edges firmly together, then use the tines of a fork to make a decorative edge. Transfer to prepared baking sheet.
  7. Bake until golden brown, 20-25 minutes at 375° F. Remove from the oven and cool slightly before serving.