Veg Empanadas

Ingredients 

• 200 grams button mushrooms, sliced
• 1 tbsp olive oil
• 1 tbsp finely chopped garlic
• 1 small onion, finely chopped
• 2 sprigs of fresh thymes
• Salt to taste
• 1½ tbsps ready-made cheese sauce 
• 1¼ cups refined flour (maida) + dusting
• 2 tbsps cold butter
• Oil for deep frying
• Marinara sauce to serve

Method

1. Heat olive oil in a non-stick pan, add garlic and sauté well. Add onion and remove the leaves of thyme sprigs and mix well. Cook till onion turns translucent.
2. Add mushrooms and sauté for 1-2 minutes. Add salt and mix well and cook for a minute. Take the pan off the heat and transfer into a bowl. Allow to cool slightly.
3. Add cheese sauce in the mushroom mixture and mix well.
4. For the dough, take flour in a large bowl, add salt, butter and mix till the mixture resembles breadcrumbs consistency. Add ½ cup cold water and knead to a soft dough. Chill in the refrigerator for 1 hour.
5. Dust the worktop with flour and place the dough on top and roll into a thin disc, cut out roundels using a cookie cutter.
6. Place a portion of the stuffing on each roundel and apply water on the edges, fold in half and press to seal. Dip a fork in flour and press the sides to create a design.
7. Heat sufficient oil in a kadai¸ deep fry the prepared empanadas till golden brown and crisp. Drain on an absorbent paper.
8. Serve hot with marinara sauce.