Empanadas are versatile, we can fill them with endless stews, sweet or salty preparations. Recipesgratis.net gives you step by step for you to make some perfect and delicious mushroom empanadas. We invite you to prepare them and enjoy them. Currently we can find the dough for empanadas already prepared and trimmed on discs in supermarkets, a fact that considerably facilitates their preparation. On the other hand, we can fill them with what we have left of the stews and take advantage of, thus, the leftover food. However, in this recipe we will give you the keys both to make the dough and to make the filling of zero, so that you have all the options on the table and choose the one that interests you the most. Keep reading and discover how to make mushroom empanadas and onion.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make mushroom empanadas: |
| For the dough: 3 cups of wheat flour (420 grams) ½ teaspoon of salt 90 grams of butter without salt 2 eggs 5 tablespoons of water (necessary quantity) | For the filling: 500 grams of fresh mushrooms 2 medium onions 350 grams of jitomates 3 cloves of garlic 1 branch of parsley 1 teaspoon of salt 1 jet of oil |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make mushroom empanadas:
1. First we have to gather everything you need to make mushroom empanadas.
2. The next thing we are going to do is prepare the dough for the discs, or empanadas. The basic recipe is easy, we can prepare it in a processor or by hand. In this case we will do it by hand. In a bowl we put the flour, the sift and add the salt.
3. butter we chop it and add it to the flour to continue with the preparation of the dough for empanadas.
4. Add an egg, the other we reserve it to varnish the mushroom empanadas. We stir with our hands well washed.
5. Yes it is necessary to add some tablespoons of cold water, so that we have a manageable dough. We wrap it in a plastic and let stand for 30 minutes in the refrigerator.
6. To prepare the stuffing of the empanadas, we enlist the aforementioned ingredients. We wash the tomato, the parsley we wash it and disinfect it, remove the covers of garlic and onions.
7. We chop the mushrooms, jitamates, garlic, onions and parsley, all separately.
8. We take a casserole and place it in the stove over medium heat. We pour a splash of oil, we wait a few minutes to warm up and add the garlic to brown a little.
9. Add the onion, until it is transparent, we immediately add the tomato and the mushrooms, we put the parsley, salt to taste and wait for approximately 10 to 15 minutes to be cooked.
Trick: It is important that there are no broth.
10. To make mushroom empanadas, we preheat the oven at 180 ° C. We take out the dough from the refrigerator, flour a surface and proceed to stretch the dough. We cut it helped with a cutter or a lid, and place a tablespoon of the filling in the center of the tortilla or disc.
11. We close and, helped with a fork, seal the edges of each homemade empanada.
12. Beat an egg yolk and with it we varnish the surface of the empanadas. With the fork we chop the surface a bit to prevent the dough from led in the oven. We place a waxed paper in a tray, put the mushroom empanadas on top and proceed to bake for 15-20 minutes.
13. Already finished, we savor our mushroom and vegetable empanadas. They are ideal to serve as an entrance, chamber or dinner, accompanied by a green salad, meat or fish. Bon Appetite!
Trick: Remember that we can fill it with any stew of our liking.
