Empanadas cu ciuperci și brânză
By Chef Chile (@chef_chile)
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)
- Aji criollo or spicy cilantro hot sauce
Directions
- 1Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender.
- 2Add the raisins and balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.
- 3To assemble the empanadas, place a spoonful of the mushroom mixture and grated cheese on the center of the empanada discs.
- 4Brush 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 .
- 5Fold 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.
- 6Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.
- 7Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- 8Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden.
- 9Serve the empanadas warm.