Mushroom empanada

ChefGomba gombas empanada

Mushroom empanada


  • 500 g button mushroom
  • 100 g of cooked quinoa
  • 1 pack of spring onions
  • 200 g of ricotta
  • Provence spicy mix
  • salt and pepper
  • 1 pack of puff pastry
  • 1 egg

For the filling, season the diced mushroom with salt and pepper, steam and drain. Cool it and then add the Provence’s spice mixture, the ricotta and the chopped onion.

Form the puff pastry into circle about 10 cm in diameter. Put some filling on one side of the circles then fold the other half and press the edge with a fork. Brush the tops with beaten egg and bake in the oven. Great for a snack!