Fried Mushroom And Cheese Empanadas Recipes

MUSHROOM EMPANADAS

Steps:

• Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
• Add parsley and mozzarella.
• Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
• Preheat the oven to 400 degrees F.
• Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
• Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
• Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
• Add the butter and mix until blended, another 2 minutes.
• Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
• Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
• Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
• Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.

FRIED MUSHROOM AND CHEESE EMPANADAS

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.

MUSHROOM EMPANADAS

Steps:

• Melt 2 tablespoons of the butter in a medium skillet over medium heat. Saute the onions until they just begin to brown. Then stir in the garlic and cook until the aroma is released, about 1 minute longer. Add the mushrooms, salt, pepper and arbol chiles. Continue cooking until the mushrooms soften, 5 minutes. Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute. Set aside to cool.
• Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions.
• Lightly coat one side of each tortilla with the remaining softened butter. Place the mushroom mixture in the center and top with 1 tablespoon of the grated cheese mixture. Fold over to enclose and pinch the edges together tightly to seal. Refrigerate, covered with plastic wrap, a minimum of 30 minutes or up to 2 days.
• Pour the oil into a medium saucepan and place over medium high heat. When the oil is hot, fry the empanadas, a few at a time, until they color slightly and rise to the surface, about 7 minutes. Transfer to paper towels to drain.
• To serve, split each empanada open along the seam and garnish with 1 tablespoon each salsa, cabbage, crema, creme fraiche or sour cream. Serve hot.
• Note: Use a mixture of equal parts of the following cheeses: Mexican Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo (substitute Romano or dried feta), and Panela (substitute ricotta or dry cottage cheese).
• Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.

AIR-FRYER EMPANADAS

Steps:

• In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat air fryer to 375°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place 1 heaping teaspoon filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal., In batches, arrange empanadas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer.

FRIED EMPANADAS

Steps:

• In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
• Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
• Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

BEEF AND CHEESE EMPANADA RECIPE BY TASTY

Steps:

• Heat oil in a large skillet.
• Cook down onions until translucent.
• Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
• Preheat oven to 400°F (200°C).
• Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
• Roll out the pie crust and cut into 4 pieces.
• Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
• With a fork, crimp down the 2 sides so the stuffing stays in.
• Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
• Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
• Let it cool for a few minutes
• Enjoy!

CURRIED MUSHROOM EMPANADAS

Steps:

• Cream butter and cream cheese until light and fluffy. Gradually beat in flour. Divide dough in half; flatten each into a disk. Wrap in plastic; refrigerate 1 hour or until easy to handle., Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add onions; saute until tender. Add mushrooms; saute until most of the liquid has evaporated, about 3 minutes. Reduce heat., Combine flour, curry, salt and pepper; stir into skillet. Gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Remove from heat., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment paper-lined baking sheets. Place 1 tablespoon filling on one side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal; prick tops with a fork. Bake until golden brown, 12-15 minutes. Serve warm with chutney if desired.

BEEF AND MUSHROOM EMPANADAS

Steps:

• Heat dressing in large skillet over medium-high heat. Add mushrooms and onions; cook, stirring constantly, 7 to 8 min. or until mushrooms are tender. Spoon into medium bowl; set aside.
• Brown beef in same skillet, stirring occasionally; drain. Return beef to skillet. Add mushroom mixture, taco seasoning mix and water; stir. Cook 5 min., stirring frequently. Remove from heat. Add cream cheese; stir until melted. Cool completely.
• Heat oven to 375°F. Unroll one pie crust on lightly floured surface; cut into eight 4-inch rounds with biscuit cutter, rerolling scraps as necessary. Repeat with remaining pie crust.
• Spoon about 2 Tbsp. beef mixture onto center of each pastry round. Brush edges of pastry rounds with some of the egg; fold in half. Seal edges with fork.
• Place on parchment-covered baking sheet; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

FRIED BEEF EMPANADAS

Steps:

• Heat olive oil in a large frying pan over medium-high heat; add onion and bell pepper. Cook and stir, 3 to 4 minutes. Add beef, garlic, and adobo; continue to cook and stir until meat is browned, crumbly, and no longer pink, 5 to 7 minutes. Drain mixture in a colander to remove most of the liquid and allow to cool for 10 minutes.
• Transfer cooled mixture to a mixing bowl with raisins, tomato paste, eggs, olives, and vinegar. Mix to combine and season with salt and pepper.
• Lightly dust a work surface with flour and lay out empanada discs on top. Place a spoonful of stuffing on the bottom half of a disc and moisten the edges with water. Fold disc in half over the stuffing and press with a fork to seal the edges. Dust with flour and transfer to a plate. Repeat to form remaining empanadas, stacking on the plate between layers of waxed paper.
• Heat vegetable oil (3/4 inch deep) in a large frying pan over medium heat. Place empanadas in the hot oil, working in batches, and fry until browned and crisp, 2 to 4 minutes; flip. Continue frying on opposite side until browned, 3 to 5 minutes more.