Corrales Location

10700 Corrales Rd. NW, Suite E
(North of Flying Star)
Albuquerque, NM. 87114
(505) 899-9293

Paseo Location

8001 Wyoming Blvd. NE, Suite B-1
(NW corner of Paseo & Wyoming
in Paseo Village Shopping Center
next to Mario's Pizza)
Albuquerque, NM. 87113
(505) 821-1119

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Mon - Sat
10:00 - 6:00
Sun 10:00 - 5:00


Ultra Premium Olive Oil Poster

Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom And Zucchini Empanada Image

Wild Mushroom Empanada Filling

  • 1 cup zucchini finely diced
  • 1/2 pound assorted wild mushrooms, cleaned and coarsely chopped
  • 1 shallot minced
  • 2 large cloves garlic, minced
  • 3 tablespoons Organic Wild Mushroom & Sage Olive Oil
  • 1 large egg, beaten
  • 1/4 cup bread crumbs
  • 1/4 cup grated Pecorino Romano
  • freshly ground pepper to taste
  • sea salt to taste

Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute.

Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize. Add in the zucchini and saute for two minutes until most of the moisture is cooked off.

Add the mixture to a bowl, season with salt and pepper to taste and set aside to cool. Once the mixture is warm, add the beaten egg, cheese, and bread crumbs - stirring to combine. Set aside and proceed with making the empanada dough.

Extra Virgin Olive Oil Empanada Dough

Combine the flour and salt in a mixing bowl. Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.

Slowly drizzle in the ice cold water, mixing as it's poured. Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk. Knead gently, incorporating any loose scraps. Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8" thick.

Empanada Assembly

Preheat the oven to 375 F.

Cut out circles approximately 4" in diameter from the dough. Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the filling to touch the edges of the dough. Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape. Firmly press down on the edges of dough to seal. Use a fluted pastry wheel or sharp knife to cut excess dough from the edges. You can also crimp the edges with the tines of a fork.

Line a baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between. Brush with beaten egg and bake for 20 minutes until golden brown. Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!

Makes 10 empanadas.



Item of the Week Image

Featuring two amazing products as the monthly specials in our store!

Our Milanese Gremolata Olive Oil is an exciting mix of traditional Italian herbs. Our Lavender Dark Balsamic Vinegar has a sweet, floral taste and is great for meat seasoning.


Bring your bottle back clean and dry. Then we will refill it and give you $1.00 off your olive oil or vinegar purchase.


Ask about our frequent shopper card (in store only) to earn points toward a free bottle of olive oil or vinegar!