Skip to main content



Mushroom Empanadas, Patatas Bravas, & A Tapas Cook Club

I made my way to Wikipedia for this one. Mostly because I'd eaten tapas before, but didn't really know what I could make that would be considered a 'tapas' that wasn't Iberica ham or olives and cheese. Then I remembered having delicious & flaky empanadas when we were at La Boqueria in Barcelona. I wanted to make my own version though, filled with rich vegetables still with a flaky crust. In doing my research, I found: The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. How fitting. That I'd pick a dish all about wrapping dough or bread around stuffing. Bread boy was pleased to say the least. To top it off, Chris reminded me that we had Patatas Bravas while in Spain, and that they couldn't be that hard to make. So here it goes!

Mushroom Empanadas
3 cups all-purpose flour
2 tsp salt
2 1/4 tsp instant yeast
2 eggs
3/4 cup olive oil
1/2 cup water


Latest Posts

Quick Pickles & A Mushroom Sandwich

Easiest Yummiest Fruit Torte

Farmer's Market Feast

Fluffy Whole Wheat Pancakes