EMPANADAS: Mushroom Zucchini Empanadas
- Empanada Filling
- 1 cup finely diced zucchini
- 1/2 pound assorted wild mushrooms, cleaned and coarsely chopped
- 1 shallot, minced
- 2 large garlic cloves, minced
- 3 tablespoons Wild Mushroom and Sage Olive Oil
- 1 large egg, beaten
- 1/4 cup bread crumbs
- 1/4 cup grated Pecorino Romano
- freshly ground pepper, to taste
- sea salt to taste
- Empanada Dough
- 2 cups all-purpose flour
- 1 pinch salt
- 1/2 cup Picual [May 2022] (Chile)
- 5 tablespoons ice water
- 1 large egg, beaten
- Heat the Wild Mushroom & Sage Olive Oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize. Add in the zucchini and saute for two minutes until most of the moisture is cooked off.
- Add the mixture to a bowl; season with salt and pepper to taste; set aside to cool.
- Once the mixture is warm, add the beaten egg, cheese, and bread crumbs - stirring to combine. Set aside and proceed with making the empanada dough.
- Combine the flour and salt in a mixing bowl.
- Slowly drizzle in the Picual Extra Virgin Olive Oil, mixing with a fork to form a crumbly mixture with pea-sized lumps of flour.
- Slowly drizzle in the ice-cold water, mixing as it is poured.
- Dump the mixture on to a large sheet of parchment paper and, with floured hands, begin to form the dough into a large flat disk. Knead gently, incorporating any loose scraps. Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8" thickness.
- Preheat the oven to 375oF.
- Cut out circles approximately 4" in diameter from the dough.
- Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the filling to touch the edges of the dough. Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half-moon shape. Firmly press down on the edges of dough to seal. Use a fluted pastry wheeel or sharp knife to cut excess dough from the edges. You can also crimp the edges with the tines of a fork.
- Line a baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space beween. Brush with beaten egg and bake for 20 minutes until golden brown.
- Serve warm or at room temperature. You can also wrap them in parchment paper and freeze for later!
NOTE: Makes approximately 10 empanadas