Mushroom Empanadas
Empanadas have been a mainstay of Latin American diets for centuries. Each region has its on customary fillings. In Chile, the filling includes piece of a hard boiled egg, an olive and pine nuts. They can be made to be deep fried or baked. Smaller pies make perfect appetizers while a couple of large pies are enough for a full main course. This recipe is for smaller pies and includes a creamy mushroom filling.
Ingredients
Empanada Dough:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 4 to 6 tbsp ice water
Filling:
- 2 tbsp olive oil
- 1 yellow onion chopped
- 1 carrot medium, grated
- 4 cloves garlic chopped
- 4 to 5 mushrooms medium, chopped
- 1/2 red pepper flakes
- parsley chopped
- 2 tbsp soy sauce
- salt
- black pepper
- 1/3 cups cheese any good grated cheese
Garnish:
- 1 egg
Instructions
- Prepare the dough. Sift the flour and mix flour with salt. Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Slowly add the water and stir until the water is incorporated. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour.
- In a large frying pan heat oil over medium high heat. Add onion and saute until soft. Add carrot, garlic, red pepper, mushrooms and soy sauce and cook until any water evaporates. Turn down heat and add basil, parsley, salt and pepper. Remove from heat and set aside to cool.
- Preheat oven to 350F (180C). Line a baking tray with parchment paper.
- On a floured surface roll out dough to 1/8 inch thick. Using a 3 1/2-inch circle cutter cut out circles of dough. Re-roll dough as needed. Repeat procedure with remaining dough until using all the dough and results about 16-17 circles.
- Place a spoonful of empanada filling on one side of the circle and top with cheese (In the video I forgot to add cheese on some but it's a delicious addition). Moisten the edges of the circle with water and fold the dough over the filling to create a semi-circle. Use a fork to press the edges together to seal.
- Place the emapandas on the prepared baking tray. Beat the egg and brush the top of each empanada. Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.
Notes
Nutrition facts:
1 Empanada - Calories:119, Fat:8.5 g, Saturated Fat:4.4 g, Unsaturated Fat:0.0 g, Carbohydrates:8.6 g, Sugar:0.7 g, Fiber:0.6 g, Protein:2.5 g, Cholesterol:27 mg, Calories from Fat 77, Sodium 144 mg, Vitamin A 18%, Vitamin C 9%,Calcium 3%, Iron 3%, Nutrition Grade B-, Daily percent values are based on a 2000 calorie diet.
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