Portobello Empanada Recipe
A tasty empanada filled with portobello mushrooms.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent. Add the minced garlic and diced portobello mushrooms. Cook until the mushrooms are tender and the moisture has evaporated, about 5-7 minutes. Stir in cumin, paprika, salt, and pepper. Remove from heat and mix in the fresh parsley.
- 2
Prepare the Empanada Dough
If using store-bought dough, follow package instructions. If making from scratch, combine 2 cups of all-purpose flour, 1/2 cup of butter, and a pinch of salt. Gradually add cold water until the dough forms. Roll out the dough and cut into circles.
- 3
Assemble the Empanadas
Place a spoonful of the mushroom filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- 4
Cook the Empanadas
Preheat the oven to 375°F (190°C). Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake for 20-25 minutes or until golden brown.