Savory Empanadas with a Twist
Flaky Pastry Meets Rich Filling
Looking for a flavorful and satisfying vegetarian option? These empanadas are the perfect answer. With sautéed mushrooms and roasted green chiles as the star of the show, you’ll be hooked from the first bite.
The Perfect Dough
To create the flaky pastry shells, combine 2 1/4 cups of unbleached all-purpose flour and 1 teaspoon of kosher salt in a food processor. Pulse until mixed, then add 10 tablespoons of cold unsalted butter and process until the butter resembles small peas. In a separate bowl, whisk together 1 large egg, 1/2 cup of ice water, and 1 tablespoon of distilled white vinegar. Add this mixture to the flour mixture and pulse to combine. Press the dough into a disk, wrap with plastic wrap, and refrigerate for at least 1 hour.
A Filling to Die For
In a large frying pan, warm 1 tablespoon of extra-virgin olive oil over medium-high heat. Add 1 large yellow onion, diced, and a sprinkle of kosher salt. Cook until golden and caramelized, about 10 minutes. Add 2 garlic cloves, minced, and cook for 30 seconds. Then, add 1 pound of sliced mushrooms and cook until they start to brown, about 5 minutes. Finally, add 1 (4-ounce) can of diced mild or hot roasted green chiles, drained, and 1/4 cup of vegetable or chicken broth or dry white wine. Simmer for about 5 minutes to bring the flavors together. Let cool completely before using.
Assembly and Baking
Heat your oven to 400°F and line two rimmed baking sheets with parchment paper. Divide the dough into 8 pieces (or 10 to 12 for smaller empanadas). Roll each piece into a round about 6-inches in diameter and 1/8-inch thick. Brush the edge of half of each round with an egg wash, then add about 1/4 cup of filling and some shredded Monterey jack cheese. Fold the dough in half to create a half moon shape, press the edges together, and crimp with a fork. Place on the baking sheets, leaving space between each empanada. Prick the tops with a fork to create steam vents and brush with egg wash. Bake until golden brown, about 20 minutes. Serve hot or warm and enjoy!
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