Wednesday, September 19, 2012

mushroom empanadas

These are the bomb.
For real.

Super tender and tasty, they are perfect for your next party.
But really, we just ate them with dinner.
And the next day.
And the next.

And if you don't like mushrooms?
Use the same super easy dough and fill with whatever (pre-cooked) filling you want!

ps-they are freezeable!  Perfect for do-ahead holidays!

Mushroom Empanadas
Adapted from Good Housekeeping.
Makes around 48-56.
1 1/2 cups flour
8 ounces cream cheese, softened
1/2 cup butter, softened (one stick)
3 tablespoons butter
1 onion, diced
8 ounces white button mushrooms, cleaned, trimmed and chopped
1 garlic clove, minced
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 tablespoon sherry
3 tablespoons sour cream
1 large egg beaten with 2 tablespoons water

In a food processor or large bowl, knead flour, cream cheese, and 1/2 cup butter until blended.  Shape dough into 2 disks and wrap with plastic wrap.  Refrigerate until firm, about 30 minutes.
Meanwhile, in a large skillet, melt the 3 tablespoons butter over medium heat.  Add onion and mushrooms and saute until tender but not browned, about 15-20 minutes.  Stir in garlic, flour, salt, pepper, thyme, and sherry and cook for about another minute.  Transfer mixture to a large bowl and cool completely.  Stir in sour cream and set aside.
On a lightly floured surface, roll one disk of dough until about 1/8 inch thick.  Using a 3 inch round cookie cutter, cut as many rounds as you can, rerolling and cutting as needed.
One one half of each dough round, spoon a heaping teaspoon of mushroom filling.  Brush edges of rounds with some beaten egg mixture.  Fold dough over to enclose filling and with a fork, press edges together to seal dough.  Brush empanadas lightly with egg mixture.  Continue until all the filling is used.  Place about an inch apart on an ungreased cookie sheet.  Refrigerate until the oven is preheated.
*You can keep in the fridge for up to a day OR freeze until firm and pack up.  Freeze for up to a month.*
Preheat your oven to 450*.  Bake cold empanadas until golden and heated through, about 12-14 minutes.  If frozen, bake for 15-20 minutes.
Serve hot or warm and enjoy!

*Yup, I took the easy way and chopped in the food processor.*


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