How to make 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.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mushroom (मशरूम), Refined flour (maida) (मैदा)

Cuisine : Mexican

Course : Snacks and Starters

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VEG EMPANADAS

VEG EMPANADAS Recipe Card

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Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 1-1.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for VEG EMPANADAS Recipe

  • Mushroom sliced 400 grams

  • Refined flour (maida) 1 1/4 cups

  • Olive oil 2 tablespoons

  • Garlic finely chopped 2 tablespoons

  • Onion medium 1 medium

  • Thyme fresh 2 sprigs

  • Salt to taste

  • Cheese sauce ready-made tablespoons

  • Butter cold 3 tablespoons

  • Oil to deep fry

Method

Step 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.

Step 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.

Step 3

Add cheese sauce in the mushroom mixture and mix well.

Step 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.

Step 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.

Step 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.

Step 7

Heat sufficient oil in a kadai¸ deep fry the prepared empanadas till golden brown and crisp. Drain on an absorbent paper.

Step 8

Serve hot with marinara sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.