Mushroom Empanadas

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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).
6. Fill each dough round with about a tablespoon of mushrooms, portion of onions and cheese.
7. 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.
8. Place on baking sheet and spray empanadas with cooking spray.
9. Bake for 20-25 minutes or until dough is lightly golden brown.
10. Serve with chimichurri.

Ally Zeitz, Drexel Food Lab

Ann's Tips and Tricks

Ann’s Tip: make a bunch of empanadas a head of time and store in freezer. Heat in microwave or toasted oven when you need a quick snack or dinner.