Empanadas with mushroom filling

Ingredients for 1 servings:

• 360 g wheat flour
• 50 g butter
• 120 ml water
• 1 tsp salt
• 1 egg(s)
• 1 tbsp vinegar, e.g. herbal vinegar or lemon juice
• 100 g mushrooms, finely diced
• 1 small onion(s), finely diced
• 1 garlic clove(s), chopped
• 1 small bell pepper(s), finely diced
• salt and pepper
• 1 egg white
• 1 egg yolk
• 2 tbsp milk
• Olive oil for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

15 – 20 servings

First, prepare the dough. Knead wheat flour with butter, egg, salt, water, and vinegar to form a smooth dough. Then wrap it in cling film and let it rest at room temperature for one hour. During this time, prepare the filling. First, fry chopped onion and chopped garlic with a little olive oil in a large pan until the onion begins to become translucent. Then add the remaining vegetables and fry for about three minutes. Season everything with salt and pepper, then remove from the heat and let cool. After the resting time, roll out the dough to a thickness of 2-3 mm and cut out circles with a glass, approximately 8 cm in diameter. Then spread some of the cooled filling onto the circles, fold the dough over them, and press the edges together. To help the dough stick, brush the edges lightly with egg white. For a nice shine, brush the dough with a beaten egg before baking. Then they’re placed on a baking sheet lined with parchment paper and baked at 190°C (top/bottom heat) for 20-25 minutes until golden brown. These empanadas taste best fresh from the oven with a fresh salad. They’re also delicious as a snack when cooled and can be easily frozen unbaked and then baked fresh.