Mushroom Empanadas Empanada (from the word “Empanar”) is a Spanish word generally meaning wraped in bread. These pastries filled with seafood, meat, cheese, vegetables or fruit are wildly popular throughout Latin and South America. Empanadas can be baked or fried, in either way they are delicious.
Source: Home Cooking Adventure
Ingredient:
Makes about 17 smaller empanadas or 6 large ones
Empanada Dough
1 1/4 cup flour
1 stick (110g) cold unsalted butter, cut into small (1/2 inch) cubes, chilled in refrigerator up to one hour
1/2 teaspoon salt
4 to 6 tablespoons ice
pour until it’s full
2 tablespoons olive oil
1 onion, minced
1 medium carrot, grated
4 cloves of garlic, minced
4 or 5 medium mushrooms, chopped
1/2 red chili
Fresh basil leaves, chopped
Fresh parsley, chopped
2 tablespoons soy sauce
Salt and freshly ground black pepper
1/3 cup grated cheese
Present
1 egg
Direction
1. Prepare the dough. Sift the flour and mix the flour with the salt. Blend butter into dough, using a pastry blender, fork, or pastry processor, until crumbs form. Slowly add the water and stir until the water thickens. Cover with plastic wrap, knead slowly to form a disc, and refrigerate for at least 1 hour.
2. In a large skillet, heat oil over medium high heat. Add onion and saute until soft. Add carrots, garlic, red peppers, mushrooms and soy sauce and cook until the water evaporates. Reduce heat to low and add basil, parsley, salt and pepper. Remove from heat and set aside to cool.
3. Preheat oven to 350F (180C). Line a baking tray with parchment paper.
4. On a floured surface, roll the dough to 1/8 inch thick. Use a 3 1/2 inch circular cutter to cut dough circles. Re-roll the dough if necessary. Repeat the process with the rest of the dough until all of the dough has been used up and results in about 16-17 circles.
5. Place a spoonful of empanada filling on one side of the circle and top with cheese (In the video, I forgot to add cheese in some but it was a delicious treat). Moisten the edges of the circle with water and fold the dough over the filling to form a semicircle. Use a fork to press the edges together to seal.
6. Place the emapandas on the prepared baking tray. Crack the eggs and beat the top of each cake. Bake for 25-30 minutes or until golden brown. Let cool slightly before serving.
