Mushroom Empanada

Baking and Desserts | World cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Mushroom Empanada

Ingredients

Wheat Flour - 7.1 oz
Pickled Chanterelles - 10.6 oz
Onion - 1.8 oz
Butter - 3.5 oz
Turnips - 2 pieces
Salt - to taste
Paprika - ½ teaspoon
Ground Black Pepper - ½ teaspoon
Herbs - 1 bunch
Farm fresh eggs - 2 pieces
Milk - 3 tablespoons

Step by Step guide

Step 1

Mix the flour with the spices and herbs. Combine with cold butter, cut into small pieces. Rub the mixture into crumbs. Gradually add cold milk, knead the dough, and roll it into a ball, cover with plastic wrap, and refrigerate for 2 hours.

Step 2

While the dough is chilling in the refrigerator, prepare the filling. Finely chop the onion (add garlic if desired, but I am not a fan). Grate the carrots on a coarse grater. Wash and dry the mushrooms, then chop them.

Step 3

In a skillet, heat the butter and sauté the mushrooms, carrots, and onion until golden. Season with salt and pepper. Stirring constantly, sauté for another 10 minutes. Allow to cool.

Step 4

Divide the dough into 12 pieces and roll out into sheets 2–3 mm thick. Place 2 teaspoons of filling on each circle and pinch the edges on both sides. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 356°F. Beat the eggs. Place the empanadas on a baking sheet greased with olive oil. Brush the tops with the beaten egg.