Mushroom cheese empanadas
Mushroom cheese empanadas made with a filling of baby portobello mushrooms, shallots, balsamic vinegar, raisins and fontina cheese.
Servings 12 -15 medium size or 20-25 small empanadas
Ingredients
- 12-15 medium size or 20-25 small empanada discs use homemade empanada dough for baking or store bought empanada discs
- 2 tbs butter
- 2 ½ to 3 cups sliced mushrooms about 10 ounces
- 2 cups sliced shallots about 7-8 shallots or 6 ounces
- ¼ cup raisins optional
- 1-2 tsp balsamic vinegar
- 1 cup grated fontina cheese about 4 ounces , can also use mozzarella
- 1 egg white and yolk separated and lightly whisked
Dipping sauce suggestion:
Instructions
Mushroom cheese empanadas
- Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender.
- Add the raisins and balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.
Empanada assembly
- To assemble the empanadas, place a spoonful of the mushroom mixture and grated cheese on the center of the empanada discs.
- Brush the edges of the empanada discs with the egg whites, this is will help them seal better and keep the filling from leaking while baking .
- Fold the empanada discs and seal the edges, use a fork to help seal the empanadas, or use your fingers to twist and curl the edges creating a churito or curl type seal.
- Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.
- Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden.
- Serve the empanadas warm.