Mushroom Empanadas

Courtesy of the Mushroom Council and Everybody Likes Sandwiches

 

Yield: 6 servings

Ingredients

For empanada dough:
2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 cup all-vegetable shortening, cold & cut into cubes
1 large egg
1/3 cup ice water
1 tablespoon vinegar

For mushroom filling:
1 tablespoon unsalted butter
1 tablespoon olive oil
2 fat cloves garlic, minced
1/2 small red onion, minced
1/4 cup of fresh thyme, stems removed
1 lb button mushrooms, sliced & roughly chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup of white wine
2 tablespoons of heavy cream
1 cup Asiago cheese, grated
1 large egg, lightly beaten with 1 teaspoon of water

Directions

For dough

Combine flours and salt in a large bowl and stir. Add shortening and use your fingers to blend until the mixture resembles coarse crumbs.

In a small bowl, whisk the egg with the ice water and add in the vinegar. Slowly pour into the flour mixture and use a fork to gently incorporate it. Gently knead the dough until it comes together into a ball – two or three times should do it.

Wrap the dough in plastic wrap, flatten it slightly with the palm of your hand, and chill in the fridge for at least 1 hour.

For empanadas

Heat oil and butter in a large skillet over medium heat. Add garlic and onion and saute until soft. Add mushrooms, thyme, salt and pepper and cook until the ingredients start to turn golden and fragrant. Add wine, stirring, until it evaporates. Turn down heat and add cream, stirring until it absorbs into the mixture. Remove from heat and let cool.

Preheat oven to 400F. Roll out dough to 1/8 inch thick on a floured surface. Use a 3 1/2-inch circle cutter to cut out circles of dough. Scraps can be collected, re-rolled and cut into circles.

Place about a teaspoon of the mushroom mixture onto each circle, topping with some cheese, while leaving a half-inch border around the filling. Brush the egg wash on the empty side of the circle and fold dough over to create a semi-circle. Use a fork to press the edges tightly together. Brush the egg wash over the tops of all of the completed empanadas and place on cookie sheets lined with parchment. Bake for 20-25 minutes, or until the empanadas are golden brown and flaky. Let cool slightly before serving.

 

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