Mushroom Empanadillas
Mushroom Empanadas: A Flavorful Bite
Alright, let’s make some mushroom empanadas! Ingredients:
For the dough:
All-purpose flourButterWaterSaltFor the filling:Mushrooms (any kind you like, chopped)Onion, choppedGarlic, mincedOlive oilYour favorite herbs and spices (like thyme, oregano, paprika, salt, pepper)Cheese (optional, for a richer flavor) Instructions:
Making the Dough1. Combine dry ingredients: In a large bowl, whisk together flour and salt.
2. Cut in butter: Using your fingers or a pastry blender, cut the cold butter into the flour mixture until it resembles coarse crumbs.
3. Add water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
4. Form a dough ball: Gather the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
Preparing the Filling1. Sauté the veggies: Heat olive oil in a skillet over medium heat. Add onion and garlic, cook until softened.
2. Add mushrooms: Stir in chopped mushrooms and cook until tender, releasing their juices.
3. Season to taste: Add your favorite herbs and spices. Taste and adjust seasoning as needed.
4. Cool it down: Let the filling cool completely before using.
Assembling the Empanadas1. Roll out the dough: Divide the dough into equal portions. Roll out each portion into a circle.
2. Fill it up: Place a spoonful of filling in the center of each dough circle.
3. Seal the edges: Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal.
4. Optional: Crimp the edges for a decorative touch.
Baking or Frying For baking: Preheat oven to 375°F (190°C). Place empanadas on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
For frying: Heat oil in a deep fryer or large pot. Fry empanadas until golden brown and crispy. Drain on paper towels.Serve hot with your favorite dipping sauce, like chimichurri or a simple tomato sauce.Enjoy your Homemade mushroom empanadas!Tips: You can use store-bought empanada dough to save time.
Experiment with different fillings, like adding spinach, cheese, or your favorite protein.Freeze uncooked empanadas for later.Would you like to try a specific filling variation? Or perhaps you have a favorite dipping sauce in mind? Related posts of “Mushroom Empanadillas”
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