Good for picnics, hikes and tea-time, Mushroom Empanadas are delicious handheld treats that are great hot or cold. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #getahead #empanada #pie

 

 

Mushroom Empanadas

 

Ingredients

½ cup cold water

1 egg

1 egg white

1tsp vinegar

3 cups flour

1tsp salt

4tbsp butter

500g Big Brown Mushrooms

2tbsp olive oil

100ml spicy salsa or relish

1 egg, beaten

 

Method

1 In a jug, beat together the cold water, egg, egg white and vinegar.

2 In a large bowl, combine flour and salt. Cut butter into the flour mix. Make a well in the centre and pour in the liquid ingredients. Mix with a fork until it becomes stiff, then turn the dough out onto a lightly floured surface. Knead only until all the flour is incorporated and the dough is smooth. Wrap in cling film and refrigerate for at least 1 hour.

3 Brush mushrooms with a little olive oil and grill until they are tender. Chop and mix with the salsa.

4 Roll out the dough and cut into 10cm circles. Place a big spoon of filling on one half of each circle, brush the edges with water and fold the pastry over the filling to make small semi-circle pies. Crimp the edges and brush with beaten egg. Bake at 180°C for 25-30 minutes.