Name: Baked Vegetarian Empanadas with Mushroom and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Argentine
Ingredients: 2 tbsp olive oil; 1 yellow onion, halved and thinly sliced; 300g mushrooms, thinly sliced; 2 tsp balsamic vinegar; 2 tsp brown sugar; 1/4 cup raisins; 3 cups all-purpose flour; 1 tsp salt; 170g butter, cut in cubes; 1 egg; 1/4-1/2 cup of water; 1 cup mozzerella cheese, grated; 1 egg, whisked

Argentine

Vegetarian

Frying pan

Bowl

Pastry Brush

Heat 2 tablespoons of oil in large frying pan on medium heat. Add in sliced onions and sauté for 3 minutes. Add in mushrooms and cook for 10 minutes, stirring occasionally until soft and starting to brown. Add in balsamic vinegar, brown sugar and raisins. Season with salt and pepper to taste. Cook for a further 5 minutes. Remove from heat and set aside to cool.

In a food processor, mix together flour and salt. Add in cubes of butter and pulse a few times until combined. Continue to pulse as you add in egg and slowly pour in 1/4 cup to 1/2 cup of water, using as much is needed for a clumpy dough to come together. Take dough out of food processor and divide into two balls, flatten each into a disc shape.

Pre-heat oven to 190˚C (375˚F) and line two baking trays. Roll each ball of dough out till it is about half a centimetre (1/4 inch) thick. Using a 12cm circle-shaped cutter or bowl, cut out approx. 20 circles from dough. Put a tablespoon of filling in the middle of each circle, followed by a tablespoon of cheese.

Seal by folding the circle in half and press the edges with your fingers. For a basic seal, use a fork to press along the edges. For a repulgue, gently use your fingers to curl the edges into themselves. Using a pastry brush, coat empanadas with egg wash then place on lined baking trays.

Bake empanadas for 20-25 minutes, until golden brown on top. Remove from oven and serve hot with chimichurri sauce.

Baked Vegetarian Empanadas with Mushroom and Cheese

Utensils needed:

Overview

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