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.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Mushroom (मशरूम), Refined flour (maida) (मैदा)
Cuisine : Mexican
Course : Snacks and Starters
For more recipes related to VEG EMPANADAS checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom And Corn Rolls . You can also find more Snacks and Starters recipes like Mexican Nachos Aloo Bhujiya - SK Khazana Macaroni Cups - Cook Smart Steamed Dosa
VEG EMPANADAS Recipe Card
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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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.
