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• What Are Wild Rice Empanadas?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Wild Rice, Mushroom & Cranberry Empanadas

If you’ve got a container of cooked wild rice sitting in the fridge from last night’s dinner, you’re in luck. This wild rice, mushroom, and cranberry empanada recipe is one of the tastiest ways to give those leftover grains a whole new life, turning them into a flaky, savory-sweet hand pie that disappears fast at any gathering.

What Are Wild Rice Empanadas?

Empanadas are hand-held pastries filled with savory or sweet ingredients, folded into a half-moon shape, and baked or fried until golden. This version takes a classic vegetarian filling of sautéed mushrooms, onion, garlic, and wild rice, then adds dried cranberries, toasted pecans, and Parmesan cheese for a filling that’s earthy, slightly sweet, and packed with texture.

Because the filling relies on already-cooked wild rice, this recipe is a genius way to repurpose leftovers instead of tossing them out. Whether your rice came from a holiday side dish, a grain bowl, or a big batch you cooked for meal prep, it transforms beautifully into these crispy, savory pockets that work as an appetizer, snack, or light meal.

Tips for Cooking and Prepping

#1: Use rice that’s fully cooled

Cold or room-temperature leftover wild rice holds its shape better in the filling and won’t make your empanada dough soggy the way warm rice can.

#2: Don’t skip cooling the filling

Letting the mushroom and rice mixture cool completely before assembling keeps the pie dough firm and easy to work with, and prevents melty Parmesan from leaking out during folding.

#3: Chop mushrooms uniformly

Dice the mushrooms into small, even pieces so they cook at the same rate and distribute evenly through every bite of filling.

#4: Don’t overfill the dough rounds

Stick to about 2 tablespoons of filling per empanada; overstuffing makes them harder to seal and more likely to burst open in the oven.

#5: Vent before baking

Cutting a small slit in the top of each empanada lets steam escape, which helps keep the crust crisp instead of soggy.

#6: Re-roll scraps for maximum yield

After cutting your first rounds, gather the pie dough scraps and re-roll them to get all 12 rounds without wasting dough.

Recipe Variations and Substitutes

Swap the pecans for walnuts or sunflower seeds if you have a nut allergy, or use dried cherries instead of cranberries for a slightly tarter bite. You can also stir in cooked and crumbled sausage or shredded rotisserie chicken for a heartier, meatier filling. For a vegan version, skip the Parmesan and egg wash, use a plant-based pie dough, and brush with a little olive oil instead.

Serving Suggestions

These empanadas shine as a party appetizer alongside a Whipped Yogurt Feta Dip, but they’re just as good with a simple ranch, chipotle mayo, or cranberry sauce for dipping. Pair them with a crisp green salad for a light lunch, or serve alongside soup for a cozy fall or winter dinner.

Storing, Make-Ahead, and Freezing Tips

Baked empanadas keep well in an airtight container in the fridge for up to 4 days; reheat in a 350-degree oven for 8-10 minutes to re-crisp the crust. To make ahead, assemble the empanadas and refrigerate unbaked for up to a day, or freeze them unbaked on a tray before transferring to a freezer bag for up to 2 months — bake straight from frozen, adding a few extra minutes to the cook time.

FAQs

Can I use leftover white or brown rice instead of wild rice?

Yes, this filling works with almost any cooked leftover rice, though wild rice adds a chewier texture and nuttier flavor that pairs especially well with the mushrooms and cranberries.

Can I freeze wild rice empanadas?

Absolutely — freeze them unbaked on a parchment-lined tray until solid, then store in a freezer bag for up to 2 months and bake directly from frozen, adding a few extra minutes to the bake time.

What can I use instead of pie dough?

Store-bought empanada dough discs or puff pastry rounds both work well as substitutes if you don’t have pie dough on hand.

How do I keep the empanadas from opening while baking?

Make sure to crimp the edges firmly with a fork after folding, and avoid overfilling so the seal has room to hold together in the oven.

Are these empanadas vegetarian?

Yes, as written this recipe is vegetarian, relying on mushrooms, wild rice, cranberries, pecans, and Parmesan for a satisfying meat-free filling.

Wild Rice, Mushroom & Cranberry Empanadas

Prep time: 20 min | Cook time: 18 min | Total time: 38 min | Servings: 12

Ingredients

For the Filling

• 2 tablespoons olive oil
• 2 cups mushrooms, chopped
• 1/2 cup onion, diced
• 2 teaspoons chili powder
• salt and pepper, to taste
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 3 green onions, sliced
• 1 cup cooked wild rice
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup chopped parsley (plus 12-18 whole leaves for the crust, if desired)
• 1/2 cup grated Parmesan cheese

For the Empanadas

• 2 pie dough rounds
• 1 egg
• 1 tablespoon water or milk

Instructions

1. Warm olive oil in a large skillet over medium heat. Add the mushrooms, onion, chili powder, salt, and black pepper. Sauté for 6-7 minutes. Add the minced garlic and sauté for 1-2 minutes more.
2. Add the soy sauce and scrape up any browned bits on the bottom of the pan. Add the green onion, cranberries, wild rice, pecans, and parsley. Heat and stir for another minute.
3. Place the mixture in a bowl and let it cool to room temperature. Speed this up by placing it in the refrigerator for 30 minutes. Once cooled, stir in the Parmesan cheese.
4. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
5. Flatten the pie dough with a rolling pin, then cut it into 4-inch rounds using a cookie cutter, lid, or bowl. Re-roll the scraps to get 12 rounds total. Optional: press fresh parsley leaves into the dough for a decorative touch.
6. Hold one dough round in your hand and spoon 2 tablespoons of filling into the center. Fold the dough over and press the edges together. Set it down and crimp the edges with a fork. Place the filled empanada on the lined baking sheet and repeat with the remaining dough and filling.
7. Beat the egg with the water or milk. Brush each empanada evenly with the egg wash, then cut a small slit in the top of each to vent steam.
8. Bake for 16-18 minutes, or until golden brown. Serve warm with Whipped Yogurt Feta Dip or your favorite dipping sauce.

For extra flavor, toast the pecans in a dry skillet for a few minutes before chopping, and feel free to double the filling recipe if you have extra leftover wild rice on hand.