Argentine style frozen empanada filled with champignon mushrooms, leeks, fresh oregano, mozzarella & Parmesan cheese. These empanadas are handmade in our kitchen and are best when served straight out of the oven.
Pastry dough: flour, butter, water, salt, sugar
Filling: champignon mushrooms, organic leeks, mozzarella cheese, butter, olive oil, salt
- Keep frozen until baking
- Pre-heat your oven at 375
- For a golden brown crust, brush the dough with an egg- wash.
- Line your baking tray with parchment paper
- Bake for 25-30 minutes or until golden brown