Mushroom cheese empanadas

Name: Mushroom cheese empanadas
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 40 min
Yield: 12 -15 medium size or 20-25 small empanadas
Ingredients: 12-15 medium size or 20-25 small empanada discs; 2 tbs butter; 2 ½ to 3 cups sliced mushrooms; 2 cups sliced shallots; ¼ cup raisins; 1-2 tsp balsamic vinegar; 1 cup grated fontina cheese; 1 egg; Aji criollo or spicy cilantro hot sauce

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4.8

783 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 40 mins
Servings
12 -15 medium size or 20-25 small empanadas
Course
Appetizer, Snacks, Brunch
Cuisine
South American, Ecuadorian

Mushroom cheese empanadas

Iris Warren

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Mushroom cheese empanadas made with a filling of baby portobello mushrooms, shallots, balsamic vinegar, raisins and fontina cheese.

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Ingredients

Servings

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:

Aji criollo or spicy cilantro hot sauce

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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.