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Mushroom Empanadas - VIDEO

Mushroom Empanadas - VIDEO

Watch the video for this recipe:

 

Empanada (from the word "Empanar") is a Spanish word generally meaning wrapped 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. As I always like to choose the healthier way I prefer to bake them.

 
I've seen empanadas either in food magazines or TV shows and I've been wanting to make them for quite some time. Finally I did my own version of empanadas. I didn't want to make a heavy filling with meat so I decided to use only vegetables and cheese and that lead me to mushroom empanadas. I've made these for three times now and each time were very appreciated.
 
You can make these mushroom empanads small and serve them as appetizer, or make them bigger and serve them for lunch or dinner along a fresh salad or sauce. These can also make a different appetizer for Thanksgiving Day. 
 
Either warm or cold , mushroom empanadas are delicious and can be a great way of giving vegetables to kids. My little daughter is very picky, it's pretty hard to convince her to eat vegetables by their own so served this way turned to be a success. Even my husband like them so much that he suggested to make empanadas every week. :)
 
I chose this recipe for making the video as I wanted you to see exactly how to make them and realize that it's not a complicated recipe and everyone should be able to make them. I think it's a recipe that can easily involve kids in the process of making and have fun in the kitchen.
 
I would be very glad to hear from you regarding your favorite recipe of empanadas. 
 
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  • 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 up to an hour in the freezer
  • 1/2 tsp salt
  • 4 to 6 tbsp ice water
  • Filling
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 medium carrot, grated
  • 4 garlic cloves, chopped
  • 4 or 5 medium mushrooms, chopped
  • 1/2 red pepper
  • Basil fresh leaves, chopped
  • Fresh parsley, chopped
  • 2 tbsp soy sauce
  • Salt and freshly ground black pepper
  • 1/3 cup cheese, grated
  • Garnish
  • 1 egg
Directions
  1. 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.
  2. 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.
  3. Preheat oven to 350F (180C). Line a baking tray with parchment paper.
  4. 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.
  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 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.
  6. 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.
Mushroom Empanadas - VIDEO-1
Mushroom Empanadas - VIDEO-2
Mushroom Empanadas - VIDEO-3
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.
On November 10, 2012 at 11:20 am, Deepshikha Das said...
Love how this recipe does not include meat! I've never tried vegetarian empanadas, yours look delicious :) My favorite empanada filling is probably chicken though :)

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