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VEG EMPANADAS

A popular and an amazing Spanish snack that is in this version stuffed with a delicious mushroom stuffing. A flaky, crumbly and a tasty delight. This recipe has featured on the show Khanakhazana.

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VEG EMPANADAS

Main Ingredients Mushroom, Refined flour (maida)
Cuisine Mexican
Course Snacks and Starters
Prep Time 1-1.30 hour
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for VEG EMPANADAS

  • 400 grams Mushroom sliced
  • 1 1/4 cups Refined flour (maida)
  • 2 tablespoons Olive oil
  • 2 tablespoons Garlic finely chopped
  • 1 medium Onion medium
  • 2 sprigs Thyme fresh
  • to taste Salt
  • tablespoons Cheese sauce ready-made
  • 3 tablespoons Butter cold
  • to deep fry Oil

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.
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