- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
- Spinach and Shiitake Mushroom Stuffing
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.
- 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
- 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
- 1 egg
- 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.