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Ingredients
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For the Empanada Dough
For the Mushroom Filling
For the Porcini Aioli
Method
Prepare the Empanada Dough
- 1
Mix the Dough Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough comes together.
- 2
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
Make the Mushroom Filling
- 3
- 4
Cool the Filling
Remove the skillet from the heat and let the mushroom filling cool while you prepare the aioli.
Prepare the Porcini Aioli
- 5
Rehydrate the Porcini
In a small bowl, soak the dried porcini mushrooms in warm water for about 20 minutes until softened. Drain and finely chop.
- 6
Mix Aioli Ingredients
In a mixing bowl, combine the mayonnaise, chopped porcini mushrooms, minced garlic, lemon juice, and salt. Mix well and set aside.
Assemble and Bake the Empanadas
- 7
Roll Out the Dough
Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out 4-inch circles using a cookie cutter or a glass.
- 8
Fill the Empanadas
Place a tablespoon of the mushroom filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges to seal. Use a fork to crimp the edges for extra security.
- 9
Bake the Empanadas
Arrange the filled empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
