Why these empanadas are special

Empanadas are the portable soul of Argentine street food—hand pies with a satisfyingly crisp bite and a burst of savor inside. This version trades beef for a woodland-rich mushroom filling brightened with a punchy, herb-forward chimichurri. The result is a vegetarian empanada that is anything but timid: smoky, garlicky, juicy, and layered with the acidity that makes Argentine cuisine sing.

Chimichurri is typically a table sauce for grilled meats, yet its bracing mix of parsley, oregano, garlic, vinegar, and olive oil also transforms mushrooms, coaxing out their meatiness while cutting through their earthiness. By folding a spoonful directly into the cooled mushroom filling and serving extra on the side, you get a double dose of freshness—built-in flavor and a finishing flourish.

A brief history and cultural notes

Across Argentina, empanadas carry regional identity. Salteñas are often spiced and sometimes contain potato; tucumanas go big on beef and green onion; cordobesas can lean slightly sweet. Most are shaped with the famous repulgue, a rope-like crimp that seals in the juices and also signals what’s inside by its shape and style. While chimichurri is commonly paired with asado (grilled meats), modern cooks in Buenos Aires and beyond happily adapt it to vegetarian fillings—think grilled veggies, provoleta, and of course mushrooms—bringing tradition to new tables without losing the essence of sabor criollo.

Technique tips for success

• Moisture management: Mushrooms release plenty of water. Cook them hot and patient until the pan runs nearly dry before seasoning. This prevents soggy empanadas and keeps the crust crisp.
• The chimichurri timing: Add a small amount of chimichurri after the mushroom mixture cools. Heat can mute the herbs’ brightness; folding it in off-heat preserves its zesty character.
• Dough texture: Cold fat is key. Work quickly, leaving small bits of butter intact—those melt in the oven and create flake. A brief chill relaxes gluten and makes rolling easier.
• Sealing mastery: Water or a whisper of egg wash on the rim ensures a tight seal. Practice the repulgue by folding and twisting the edge; otherwise, a fork crimp is perfectly authentic and dependable.
• Bake, don’t fry (unless you want to): Many Argentine empanadas are baked, yielding a burnished crust that travels well and serves a crowd. Frying is delicious, but baking is cleaner, lighter, and ideal for chimichurri’s freshness.

Swaps and variations

• Cheese choices: Queso fresco adds gentle creaminess; mozzarella or provolone brings stretch. Skip cheese entirely for a lighter bite.
• Herbs: If cilantro isn’t your thing, omit it and lean on parsley and oregano. For extra depth, add a pinch of thyme to the mushroom sauté.
• Heat level: Adjust with red pepper flakes or fresh chili. A mild empanada lets chimichurri shine; a spicy version packs an extra punch.
• Shortcut wrappers: Quality store-bought discos are widely available in Latin markets and freeze well. They make midweek empanadas a reality without sacrificing authenticity.

Make-ahead and storage

• The dough can rest up to 48 hours in the fridge, well-wrapped, or be frozen up to 2 months. Thaw overnight in the fridge.
• The mushroom filling keeps 3 days chilled. Assemble and bake fresh for the best texture.
• Formed, unbaked empanadas freeze beautifully. Freeze flat, then bag. Bake from frozen at 200°C/400°F for 25–28 minutes.
• Leftovers reheat crisply in a 180°C/350°F oven for 8–10 minutes or in an air fryer for 5–6 minutes.

Serving ideas and pairings

Serve these empanadas warm with a bowl of chimichurri for dipping. A wedge of lemon adds sparkle, while a simple tomato and red onion salad, dressed with olive oil and vinegar, echoes the sauce’s brightness. For drinks, a glass of Argentine Malbec or a citrusy Torrontés complements the herbal notes; a yerba mate spritz is an alcohol-free nod to local tradition.

Why it works

• Umami synergy: Mushrooms, browned properly, deliver deep savor. Smoked paprika and cumin evoke asado flavors without meat.
• Acid and herb lift: Chimichurri cuts the richness and wakes up the palate, ensuring each bite feels lively, not heavy.
• Texture contrast: A flaky, burnished crust cradles a juicy filling—proof that vegetarian empanadas can be as satisfying as their carnivorous cousins.

Personal note

I love how these empanadas embody Argentine warmth while opening the door to modern tastes. They’re perfect for sharing—pass the basket, linger over conversation, and keep that chimichurri within reach. One bite, and you’ll understand how a simple sauce and humble mushrooms can create a celebration in your hands.