Mushroom Empanadas Recipe
A vegetarian Fusion recipe with -/4 all purpose flour (maida), butter (unsalted), salt - or to taste. Ready in 1h 30m, serves 6.
Curated bySarah Jenkins🇺🇸
Instructions
27 steps- 1
To begin making Mushroom Empanadas Recipe, prepare the dough first
- 2
Sift the flour and mix flour with salt
-/4 all purpose flour (maida)(1 cup)salt - or to taste(1/2 teaspoon)salt - to taste - 3
Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until the mixture is crumbly
-/4 all purpose flour (maida)(1 cup)butter (unsalted)(1/2 cup) - 4
Slowly add the water and stir until the water is incorporated
chilled water - as needed - 5
Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour
- 6
In a frying pan heat oil over medium high heat
- 7
Add onion and saute until soft
onion - finely chopped(1) - 8
Add carrot, garlic, bell pepper, mushrooms and soy sauce and cook until any water evaporates
chilled water - as neededcarrot (gajjar) - grated(1)button mushrooms - chopped(8)cloves garlic(3)green bell pepper (capsicum) - chopped(1/2 cup)tablespoons soy sauce(2)white pepper powder(1 teaspoon) - 9
Turn down heat and add basil, parsley, salt and pepper
salt - or to taste(1/2 teaspoon)green bell pepper (capsicum) - chopped(1/2 cup)tablespoons parsley leaves - chopped(3)tablespoons basil leaves - chopped(2)white pepper powder(1 teaspoon)salt - to taste - 10
Remove from heat and set aside to cool
- 11
Preheat oven to 350F (180C)
- 12
Line a baking tray with parchment paper
- 13
On a floured surface, roll out dough to thin disc
-/4 all purpose flour (maida)(1 cup) - 14
Using a 3-1/2-inch circle cutter cut out circles of dough
- 15
Re-roll dough as needed
chilled water - as needed - 16
Repeat procedure with remaining dough until using all the dough and results about 16-17 circles
- 17
Stretch the circles into oval and place a tablespoon of mushroom filling on each oval
- 18
Moisten the edges of the disc with water and fold the dough over the filling to create a semi-circle
chilled water - as needed - 19
Use a fork to press the edges together to seal
- 20
Place the empanadas on the prepared baking tray
- 21
Make an incision with a knife in the center of each pastry for the steam to escape created while baking
- 22
And brush their tops with milk
milk - for brushing - 23
Bake in an preheated oven at 350F (180C) for 25 to 30 until slightly golden
- 24
Take care with oven baking since each oven differs in its heating capability
- 25
Keep a close watch on the same and take out as soon as it is done
- 26
Cool them slightly and serve with a dipping of choice
- 27
Serve Mushroom Empanadas Recipe as party appetizers along with Spinach and Dill Tart With Roasted Peppers Recipe and Patata Bravas Recipe (A Classic Spanish Tapas)
green bell pepper (capsicum) - chopped(1/2 cup)white pepper powder(1 teaspoon)
Rate this recipe
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Mushroom Empanadas Recipe
A vegetarian Fusion recipe with -/4 all purpose flour (maida), butter (unsalted), salt - or to taste. Ready in 1h 30m, serves 6.
Curated bySarah Jenkins🇺🇸
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
27 steps- 1
To begin making Mushroom Empanadas Recipe, prepare the dough first
- 2
Sift the flour and mix flour with salt
-/4 all purpose flour (maida)(1 cup)salt - or to taste(1/2 teaspoon)salt - to taste - 3
Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until the mixture is crumbly
-/4 all purpose flour (maida)(1 cup)butter (unsalted)(1/2 cup) - 4
Slowly add the water and stir until the water is incorporated
chilled water - as needed - 5
Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour
- 6
In a frying pan heat oil over medium high heat
- 7
Add onion and saute until soft
onion - finely chopped(1) - 8
Add carrot, garlic, bell pepper, mushrooms and soy sauce and cook until any water evaporates
chilled water - as neededcarrot (gajjar) - grated(1)button mushrooms - chopped(8)cloves garlic(3)green bell pepper (capsicum) - chopped(1/2 cup)tablespoons soy sauce(2)white pepper powder(1 teaspoon) - 9
Turn down heat and add basil, parsley, salt and pepper
salt - or to taste(1/2 teaspoon)green bell pepper (capsicum) - chopped(1/2 cup)tablespoons parsley leaves - chopped(3)tablespoons basil leaves - chopped(2)white pepper powder(1 teaspoon)salt - to taste - 10
Remove from heat and set aside to cool
- 11
Preheat oven to 350F (180C)
- 12
Line a baking tray with parchment paper
- 13
On a floured surface, roll out dough to thin disc
-/4 all purpose flour (maida)(1 cup) - 14
Using a 3-1/2-inch circle cutter cut out circles of dough
- 15
Re-roll dough as needed
chilled water - as needed - 16
Repeat procedure with remaining dough until using all the dough and results about 16-17 circles
- 17
Stretch the circles into oval and place a tablespoon of mushroom filling on each oval
- 18
Moisten the edges of the disc with water and fold the dough over the filling to create a semi-circle
chilled water - as needed - 19
Use a fork to press the edges together to seal
- 20
Place the empanadas on the prepared baking tray
- 21
Make an incision with a knife in the center of each pastry for the steam to escape created while baking
- 22
And brush their tops with milk
milk - for brushing - 23
Bake in an preheated oven at 350F (180C) for 25 to 30 until slightly golden
- 24
Take care with oven baking since each oven differs in its heating capability
- 25
Keep a close watch on the same and take out as soon as it is done
- 26
Cool them slightly and serve with a dipping of choice
- 27
Serve Mushroom Empanadas Recipe as party appetizers along with Spinach and Dill Tart With Roasted Peppers Recipe and Patata Bravas Recipe (A Classic Spanish Tapas)
green bell pepper (capsicum) - chopped(1/2 cup)white pepper powder(1 teaspoon)
Rate this recipe
