Warm, crispy empanadas!
- 2 1/2 cups flour
- 2/3 cup butter
- 1/3 – 1/2 cup water
- Separate: 1 egg for wash
- 1 1/2 mushrooms of choice (we used dry and rehydrated them), finely chopped
- 1 bell pepper, finely chopped
- 1/2 red onion, finely chopped
- 2 cloves of garlic, minced
- oil (to sauté onions)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp parsley
- 1/2 tsp red pepper flakes
- salt and pepper to taste
How to make:
- To make the dough: Add flour and butter into a large bowl and pinch in (careful not to over mix).
- Add in water slowly and knead to form a dough ball.
- Rest for 20 minutes.
- While the dough is resting, start on the filling: sauté onions until translucent.
- Add garlic and spices.
- Once spices have incorporated, add the mushrooms and peppers. Cook until soft. Remove from heat.
- Roll out the rested dough onto a clean, floured surface until fairly thin (about 1/8″ thick).
- Using a small bowl/large mug cut out circular forms (4-5″ in diameter)
- Spoon on filling (about 1 1/2 – 2 tbs) onto circular dough form.
- Use the egg wash to wet the edges of the dough (the circumference).
- Fold empanada and seal, making sure there are no air pockets. Pinch and fold the edges over to seal.
- Coat top of empanada with egg wash once sealed.
- Bake at 375°F for 18 to 20 minutes. Pastry should be flaky but still pale.
- Cool for 10 minutes then enjoy!