Duck Rillettes and Mushroom Empanadas
Recipe Intro From andrealoretdemola

These empanadas will convert any mushroom hater. Mushrooms are pulsed until finely chopped in a food processor and then sauteed with aromatics before being mixed with Three Little Pigs Rillettes de Canard, which is similar to pâté. Duck legs are cooked until tender and succulent, then seasoned, molded and served as an appetizer with crusty bread, pickles, jams or various glacés. The duck and mushroom are rich and earthy, while the fresh thyme and mustard seeds add a bit of herbaceousness and brightness to the empanada filling. These holiday empanadas are incredibly flavorful and perfect for your holiday spread this year.


For the Empanada Dough

  • 3 cups all purpose flour
  • 1/ 2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 stick (1/2 cup) unsalted butter
  • 1/ 4 cup orange juice
  • 2/ 3 cup water or sparkling water, plus more as needed
  • 1 teaspoon neutral oil

For the Duck Rillette and Mushroom Filling


  • Step 1

    Add flour, salt, and baking powder in a food processor. Add the pieces of butter and pulse until mixed.

  • Step 2

    Add the orange juice and ½ cup of sparkling water. Add more as needed until the dough comes together into clumps and there are no dry patches of flour. Remove the dough from the food processor and lightly knead.

  • Step 3

    Place the dough in a bowl and coat with oil, cover and let rest at room temperature for 1 hour. While the dough is resting, prepare the mushroom filling.

  • Step 4

    Add mushrooms to a food processor and pulse until mushrooms are finely chopped.

  • Step 5

    In a large skillet over medium heat, add olive oil, shallots and garlic. Cook until tender and fragrant. Add finely chopped mushrooms and cook until dark golden brown, about 10-15 minutes. Place the cooked mushroom mixture in a bowl or on a sheet tray, wrap with plastic and place in the fridge to cool completely.

  • Step 6

    While the mushrooms cool, prepare the empanada discs. Weigh out 1.5 - 2 ounces of dough and roll into balls. Use a tortilla press or rolling pin to roll them to 1/8th of an inch thick. Use a large 5 inch cookie cutter to trim off any excess dough. Empanada discs can be used immediately or stored in the refrigerator or freezer for later use.

  • Step 7

    Once the mushroom mixture has cooled, add duck rillettes, mustard, fresh thyme leaves and mix until well combined. Season to taste with salt and pepper.

  • Step 8

    In a heavy bottomed pot, heat frying oil to 375F.

  • Step 9

    Place the rolled out empanada dough onto a cutting board, dip your fingers into a bowl of water and lightly wet half of the outer edge of the empanada dough. This will help the dough seal together when folding or crimping.

  • Step 10

    Place 3 tablespoons of the mushroom mixture in the center of the dough disc. Fold over the dough to form a semicircle and using a fork or your hands crimp the edges to seal. Place on a baking sheet until ready to fry.

  • Step 11

    Once the oil has reached 375°F fry 2 to 3 empanadas at a time until golden brown, about 2-3 minutes. Remove from oil and place empanadas on a paper towel lined plate or resting racking and allow to cool slightly before serving. Enjoy!