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
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God fan 86 Pierre
[email protected]These empanadas were a bit too spicy for my taste, but my husband loved them.
Philani Guyborn
[email protected]I made these empanadas for my family and they loved them! The dough was crispy and the filling was creamy and flavorful.
Burhan Ud Din
[email protected]These empanadas were perfect for a party appetizer. They were easy to make ahead of time and were a big hit with my guests.
michael sangma
[email protected]I'm not a fan of mushrooms, but I loved these empanadas! The cheese and herbs really helped to balance out the flavor.
Fointama Obert
[email protected]These empanadas were a bit bland for my taste. I think I'll add some more herbs and spices next time.
World Femus Lover80
[email protected]I added some chopped spinach to the filling for extra flavor and nutrition.
Haseeb Raiz
[email protected]These empanadas were a great way to use up leftover mushrooms. They were easy to make and very tasty.
Sahed Alli
[email protected]I had a hard time getting the dough to seal properly, so my empanadas ended up looking a bit messy. But they still tasted good!
Shaïda Mabete
[email protected]These empanadas were a bit too greasy for my taste, but the flavor was good.
Adelina Mitroo
[email protected]Delicious! The empanadas were crispy and flavorful. The filling was creamy and cheesy, and the mushrooms added a nice earthy flavor.
Skyler Canuela
[email protected]These empanadas were easy to make and turned out great. I used a store-bought dough to save time, and the filling was simple but flavorful.
Soulxsam
[email protected]I'm not usually a fan of mushrooms, but these empanadas were surprisingly good. The cheese and herbs really helped to balance out the flavor of the mushrooms.
Quasar ismail
[email protected]These empanadas were a hit at my party! The combination of mushrooms, cheese, and herbs was perfect, and the dough was crispy and flaky. I will definitely be making these again.