MUSHROOM EMPANADAS
Make delicious, family-pleasing empanadas the easy way-with frozen turnover dough! These are baked with a savory mushroom filling.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat dressing in medium skillet on medium-high heat. Add mushrooms, spinach, onions and garlic; cook 18 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Stir in corn and Singles pieces; cook and stir 2 to 3 min. or until Singles are melted. Remove from heat; cool completely.
- Roll out dough disks, 1 at a time, on lightly floured surface to 5-1/2-inch diameter. Spoon mushroom mixture onto centers of dough rounds, adding about 1/3 cup to each. Lightly moisten edges with water; fold in half to enclose filling. Press lightly on tops to remove air pockets; seal edges with fork.
- Heat oil in medium deep skillet to 375ºF. Add 3 or 4 empanadas; cook 3 to 4 min. or until golden brown on both sides, turning after 2 min. Drain on paper towels. Repeat with remaining empanadas. Cool slightly.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
MUSHROOM EMPANADAS RECIPE
Mushroom Empanadas Recipe is the flour pastry filled with delicious and spicy mushrooms. These empanadas are either deep fried or baked; baked ones are a healthier version, which I have made here. You can make these empanadas for this forthcoming festive season and entertain your guests. Serve Mushroom Empanadas Recipe as party appetizers along with Spinach and Dill Tart With Roasted Peppers Recipe and Patata Bravas Recipe (A Classic Spanish Tapas). If you like this recipe, try more similar recipes like Grilled Vegetable Empanadas Recipe Caprese Empanada Recipe With Tomato Basil And Mozzarella Guava Empanadas Recipe
Provided by Swapnasunil
Time 1h30m
Yield Makes: 6 Servings
Number Of Ingredients 16
Steps:
- To begin making Mushroom Empanadas Recipe, prepare the dough first. Sift the flour and mix flour with salt. Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until the mixture is crumbly.
- Slowly add the water and stir until the water is incorporated. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour.
- In a frying pan heat oil over medium high heat. Add onion and saute until soft.Add carrot, garlic, bell pepper, mushrooms and soy sauce and cook until any water evaporates.
- Turn down heat and add basil, parsley, salt and pepper.
- Remove from heat and set aside to cool.
- Preheat oven to 350F (180C). Line a baking tray with parchment paper.
- On a floured surface, roll out dough to thin disc. Using a 3-1/2-inch circle cutter cut out circles of dough. Re-roll dough as needed. Repeat procedure with remaining dough until using all the dough and results about 16-17 circles.
- Stretch the circles into oval and place a tablespoon of mushroom filling on each oval.
- Moisten the edges of the disc with water and fold the dough over the filling to create a semi-circle.
- Use a fork to press the edges together to seal. Place the empanadas on the prepared baking tray. Make an incision with a knife in the center of each pastry for the steam to escape created while baking.
- And brush their tops with milk. Bake in an preheated oven at 350F (180C) for 25 to 30 until slightly golden. Take care with oven baking since each oven differs in its heating capability. Keep a close watch on the same and take out as soon as it is done.
- Cool them slightly and serve with a dipping of choice.
- Serve Mushroom Empanadas Recipe as party appetizers along with Spinach and Dill Tart With Roasted Peppers Recipe and Patata Bravas Recipe (A Classic Spanish Tapas).
MUSHROOM EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons of the butter in a medium skillet over medium heat. Saute the onions until they just begin to brown. Then stir in the garlic and cook until the aroma is released, about 1 minute longer. Add the mushrooms, salt, pepper and arbol chiles. Continue cooking until the mushrooms soften, 5 minutes. Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute. Set aside to cool.
- Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions.
- Lightly coat one side of each tortilla with the remaining softened butter. Place the mushroom mixture in the center and top with 1 tablespoon of the grated cheese mixture. Fold over to enclose and pinch the edges together tightly to seal. Refrigerate, covered with plastic wrap, a minimum of 30 minutes or up to 2 days.
- Pour the oil into a medium saucepan and place over medium high heat. When the oil is hot, fry the empanadas, a few at a time, until they color slightly and rise to the surface, about 7 minutes. Transfer to paper towels to drain.
- To serve, split each empanada open along the seam and garnish with 1 tablespoon each salsa, cabbage, crema, creme fraiche or sour cream. Serve hot.
- Note: Use a mixture of equal parts of the following cheeses: Mexican Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo (substitute Romano or dried feta), and Panela (substitute ricotta or dry cottage cheese).
- Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
FRIED MUSHROOM AND CHEESE EMPANADAS
Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge. Baking, instead of frying, is a healthier and convenient option. But the dough has to be rolled as thin as possible, especially for folded Chilean-style empanadas that result in several layers along the edges.
Provided by Florence Fabricant
Categories appetizer, side dish
Time 1h
Yield 24 cocktail empanadas
Number Of Ingredients 10
Steps:
- Heat oil in a 12-inch skillet. Add onion and sauté on medium until soft. Add mushrooms and sauté until ingredients start to brown. Add wine and cook, stirring, until it evaporates. Remove from heat. Season with salt and pepper.
- Roll dough as thin as possible. Cut 3-inch circles. Scraps can be re-rolled one time. Place some cheese on one half of each circle and top with mushroom mixture, leaving a 1/2 -inch border around filling. Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
- Heat vegetable oil 2 inches deep in a deep-fryer, sauté pan or wok. When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. Drain on absorbent paper. Allow to cool briefly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram, TransFat 0 grams
SHERRIED MUSHROOM EMPANADAS
I made this for Country Lady's Tapas party (Also Elly's birthday/retirement/farewell celebration) A savory strudel which was quite easy to make ahead of time and re-heat. Recipe from Gourmet Magazine/Food Network
Provided by Lois M
Categories Vegetable
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees F.
- In a large heavy skillet cook onions in butter stirring occasionally, until softened.
- Stir in mushrooms, and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown.
- Add ham and Sherry and cook stirring occasionally, until liquid is evaporated.
- In a bowl, stir together mushroom mixture, parsley and bread crumbs.
- Season with salt and pepper, to taste and cool uncovered.
- On a lightly floured surface roll out each pastry sheet into a 14" x 10" rectangle. Halve rectangle lengthwise with a sharp knife or pizza cutter. Place two of the halves on a cookie sheet.
- Spoon half the mixture on each half sheet of pastry, spreading evenly, but leaving about 1 inch around all edges.
- Brush edges with egg wash.
- Place the other halves on top, pressing down edges and crimp all around with a fork and cut several slits in top.
- Brush with remaining egg wash.
- Place in the middle rack of oven and reduce heat to 375 degrees F, bake until golden, about 30 minutes.
- Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat uncovered, in a preheated 375 degree F oven about 6 minutes.
- Cut with serrated knife into 3/4" slices.
Nutrition Facts : Calories 159.8, Fat 10.6, SaturatedFat 3.8, Cholesterol 11.3, Sodium 163.4, Carbohydrate 11.8, Fiber 0.9, Sugar 1.6, Protein 4.2
SHERRIED MUSHROOM EMPAñADAS
Categories Herb Mushroom Onion Appetizer Bake Bell Pepper Sherry Prosciutto Gourmet
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 11
Steps:
- In a 12-inch heavy skillet cook onions in butter over moderately low heat, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated.
- In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
- Preheat oven to 400°F.
- On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with a small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining pastry sheet, filling, and egg wash.
- Put empanadas in middle of oven and reduce temperature to 375°F. Bake empanadas until golden, about 35 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes. With a serrated knife cut empanadas into 3/4-inch slices.
CURRIED MUSHROOM EMPANADAS
A rich mushroom filling is spiced with mild curry and wrapped in flaky pastry. These two-bite treats cross Indian flavor with classic Mexican empanadas for an appetizer that will disappear like magic! -Pat Cronin, Cotuit, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and cream cheese until light and fluffy. Gradually beat in flour. Divide dough in half; flatten each into a disk. Wrap in plastic; refrigerate 1 hour or until easy to handle., Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add onions; saute until tender. Add mushrooms; saute until most of the liquid has evaporated, about 3 minutes. Reduce heat., Combine flour, curry, salt and pepper; stir into skillet. Gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Remove from heat., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment paper-lined baking sheets. Place 1 tablespoon filling on one side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal; prick tops with a fork. Bake until golden brown, 12-15 minutes. Serve warm with chutney if desired.
Nutrition Facts :
BEEF AND MUSHROOM EMPANADAS
Take mealtime to a new level with these Beef and Mushroom Empanadas. Fresh mushrooms, onions, beef, cream cheese and more are stuffed into flakey pie crust empanadas. These savory beef and mushroom empanadas will be a hit with every member of the family.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet over medium-high heat. Add mushrooms and onions; cook, stirring constantly, 7 to 8 min. or until mushrooms are tender. Spoon into medium bowl; set aside.
- Brown beef in same skillet, stirring occasionally; drain. Return beef to skillet. Add mushroom mixture, taco seasoning mix and water; stir. Cook 5 min., stirring frequently. Remove from heat. Add cream cheese; stir until melted. Cool completely.
- Heat oven to 375°F. Unroll one pie crust on lightly floured surface; cut into eight 4-inch rounds with biscuit cutter, rerolling scraps as necessary. Repeat with remaining pie crust.
- Spoon about 2 Tbsp. beef mixture onto center of each pastry round. Brush edges of pastry rounds with some of the egg; fold in half. Seal edges with fork.
- Place on parchment-covered baking sheet; brush with remaining egg.
- Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.9363 g, Sugar 0 g, Protein 5 g
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- In a large bowl, add flour and salt, stir to combine. Make a well in the center and add olive oil, distilled vinegar and eggs.
- Using a wooden spoon, stir wet ingredients into dry ingredients until a dough forms. Turn out onto a work surface and knead until smooth. If dough is too dry, add 1 tablespoon of water. Cover with plastic wrap and rest for 1 hour.
- Meanwhile, to make chimichurri, combine red wine vinegar, garlic, cumin red pepper flakes and parsley in the bowl of a food processor and blend until a paste forms. With the motor running, slowly drizzle in olive oil until incorporated. Season with salt and pepper. Pour into a small bowl and reserve.
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