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.
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Katende Julius
[email protected]I'm so glad you all enjoyed the recipe! I love hearing that people are having success with it. If you have any questions or suggestions, please feel free to leave a comment below.
A_M Gaming
[email protected]I was really excited to try these empanadas, but I was disappointed. The filling was bland and the crust was tough. I followed the recipe exactly, so I'm not sure what went wrong.
Forhad Akondo
[email protected]I was served these empanadas at a dinner party last night and they were amazing! The filling was flavorful and the crust was flaky and crispy. I can't wait to try making them myself.
ayub nkwanga
[email protected]I'm always looking for ways to save money on groceries, so I was happy to see that this recipe uses affordable ingredients. The empanadas were delicious and they didn't break the bank. I'll definitely be making these again.
Lizzie Rosario
[email protected]I love to experiment in the kitchen, so I made a few changes to this recipe. I added some chopped spinach to the filling and used a different type of cheese. The empanadas turned out great! I'm glad I decided to try something new.
Devon Ricardos
[email protected]I'm always short on time, so I appreciate that this recipe is quick and easy to make. The empanadas were ready in under an hour, and they were worth the wait. I'll definitely be making these again.
Richard du Preez
[email protected]My son is allergic to dairy and eggs, so I was thrilled to find this recipe. The empanadas were delicious and my son was able to enjoy them without any problems. Thank you for sharing this recipe!
Bishal Khadka
[email protected]I'm always looking for healthy recipes, and these empanadas fit the bill. They're made with whole wheat flour and lots of vegetables. I also appreciate that the recipe is low in sodium.
Janaki Sunar
[email protected]I love mushrooms, so I was excited to try these empanadas. They didn't disappoint! The mushrooms were perfectly cooked and the curry flavor was delicious. I'll definitely be making these again.
Brandon Dunnigan
[email protected]I'm a beginner in the kitchen, and these empanadas were easy to make. The instructions were clear and the dish turned out great. I'm definitely going to try more recipes from this site.
Thilina Alawattage
[email protected]These empanadas were a hit at our dinner party! The filling was flavorful and the crust was flaky and crispy. I'll definitely be making these again.