These Mushroom empanadas are simple cheesy and delicious. A great basic go-to comfort food, and a hearty way to get in your fare share of cancer-fighting mushrooms. We recommend using _____ mushrooms, but feel free to experiment with seasonal mushrooms from the farmer’s market. Onions and mushrooms are a match made in heaven. Breaking open these steamy empanadas fresh out of the oven with the melted mozzarella won’t disappoint.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- In a large bowl, add flour and salt, stir to combine. Make a well in the center and add olive oil, distilled vinegar and eggs.
- Using a wooden spoon, stir wet ingredients into dry ingredients until a dough forms. Turn out onto a work surface and knead until smooth. If dough is too dry, add 1 tablespoon of water. Cover with plastic wrap and rest for 1 hour.
- Meanwhile, to make chimichurri, combine red wine vinegar, garlic, cumin red pepper flakes and parsley in the bowl of a food processor and blend until a paste forms. With the motor running, slowly drizzle in olive oil until incorporated. Season with salt and pepper. Pour into a small bowl and reserve.
- On a floured worked surface, roll dough out until it is a ¼ inch thick. Using a 4-inch round cookie cutter, cut out circles of the dough. (The scraps can be rolled out one more time to prevent waste).
- Fill each dough round with about a tablespoon of mushrooms, portion of onions and cheese.
- Using a pastry brush, brush water around the edge of the dough. Fold the edges together to create a half moon. Crimp edges with a fork to seal and poke a hole in the top with a fork so steam can escape.
- Place on baking sheet and spray empanadas with cooking spray.
- Bake for 20-25 minutes or until dough is lightly golden brown.
- Serve with chimichurri.
Ally Zeitz, Drexel Food Lab
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