These versatile pastries are a great any time snack, or put them on a platter for a party.


  • 1 tablespoon olive oil
  • 200g button mushrooms, sliced
  • 3 green onions, thinly sliced
  • 4 sheets frozen puff pastry, thawed
  • 1 egg, beaten


  1. Heat oil in a large non-stick frying pan over high heat. Add mushrooms. Cook for 4 minutes or until golden. Add green onions and cook for 1 minute or until just tender. Set aside to cool.
  2. Preheat oven to 200°C. Line 2 baking trays with baking paper. Using an 8cm cutter, cut 6 rounds from each sheet of puff pastry.
  3. Place a small spoon of mushroom filling on one-half of pastry circle. Fold remaining half of pastry over filling. Press edges together to seal. Continue with remaining mushroom mixture and pastry.
  4. Place empanadas onto baking trays. Brush with egg. Bake for 12 to 15 minutes or until golden. Serve hot.