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Goat Cheese and Portobello Empanaditas

Author: Susan Reid for Joanne Chang

Goat Cheese and Portobello Empanaditas Recipe

These filled pastries are a favorite of James Beard award-winner Joanne Chang, who owns and runs Boston's very popular Flour Bakery & Café restaurants. She says, "I love these bite-sized empanadas for entertaining because you can very easily make them ahead and pop them in the oven right before your guests arrive. The filling is a wonderful balance of tangy and earthy and spicy; the pastries are flaky and buttery and perfect with a glass of Champagne!"

At a glance

about 24 empanaditas
Nutrition information


Choose your measure:

  • 1/2 pound (about 2 medium) portobello mushroom caps
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup soft goat cheese, at room temperature
  • 1/2 teaspoon ground cumin
  • 1 package prepared puff pastry
  • 1 large egg beaten with 1 teaspoon water


  1. Wipe the mushrooms clean and use a spoon to scrape out the gills on the underside of the caps. Roughly chop the mushrooms into 1" pieces.
  2. In a medium skillet over high heat, heat the oil until it shimmers. Add the mushrooms, reduce the heat to medium and cook, stirring occasionally, until the mushrooms are soft (4 to 5 minutes). Season with salt and pepper.
  3. Remove the mushrooms from the heat and let cool to room temperature. When cooled, chop finely and place in a medium bowl.
  4. Stir the goat cheese and cumin into the mushrooms. Set aside.
  5. Place a rack in the center of the oven and preheat to 350°F. Line two baking sheets with parchment.
  6. On a well-floured surface, roll the puff pastry 1/8" thick, making a rectangle about 28" x 12". Using a 3 1/2" to 4" round cutter, cut out 24 circles, re-rolling the scraps as needed.
  7. Brush the edges of the pastry circles with the egg wash. Place a rounded teaspoon of filling on one half of each circle, leaving the edge of the circle uncovered. Carefully stretch and fold the dough over the filling to make a half-moon. Press the edges together firmly and seal with the tines of a fork.
  8. Transfer the empanaditas to the prepared baking sheet. Refrigerate for 15 minutes to allow the dough to rest.
  9. Brush the tops of the empanaditas with the egg wash and bake them for 35 to 40 minutes, until the edges where the pastry has risen are golden brown. Remove them from the oven and let them cool for at least an hour before serving. Pico de gallo or salsa verde are nice partners for these pastries.
  10. Store leftover pastries, well wrapped, in the refrigerator for up to five days.

Nutrition Information

  • Serving Size 1 empanada, 41g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 139
  • Calories from Fat 54
  • Total Fat 6g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 114mg
  • Total Carbohydrate 8g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.