Mushroom empanadas

MushroomEmpanada3

Hello all my fabulous people! I’m writing from gorgeous Chamonix, because where else do you want to spend the week before Christmas? It’s been incredible – I’ll do a post on how lovely this little ski village is, but for the moment, just wanted to share a really easy, really tasty appie that I’m going to serve post-ski, post-hottub.* I actually prepared these beforehand, so all I have to do is brush the tops of these delicacies with egg and pop them in the oven. Having it this easy becomes necessary after a Baileys or two!

I often only use one sheet of puff pastry, which will still get you lots of empanadas, and then use the rest of the mushroom filling as a pasta sauce. Just add in some tomato sauce and heat, then pour over pasta. Mushrooms are a great alternative to meat sauce – they are so tasty and kind of meaty, but so much healthier. This sauce was a huge hit, and a great way to sneakily get X to eat his veggies! The original recipe came from one year I was at Christmas in November at Jasper Park Lodge. I don’t even remember who made these tasty guys, but it’s a recipe I’ve used often for years. A real fan favourite.

MushroomEmpanada2

Mushroom Empanadas

2 tbsp butter

1 small onion or shallot, finely chopped

3 cloves of garlic, minced

3/4 tsp each dried thyme and sage leaves, or 1 1/2 tsp fresh

1/2 tsp black pepper

1/4 tsp salt

3 cups of mushrooms, finely chopped

1/3 cup white wine

2 sheets puff pastry

1 egg, beaten

Preheat oven to 400F (200C). In saucepan, melt butter over medium heat – fry onion, garlic, thyme, sage, pepper and salt, stirring occasionally until onion is tender, about five minutes.

Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until liquid has been evaporated, about 10 minutes.

Stir in wine and scrape up brown bits from bottom of pan. Simmer for five minutes or until liquid has evaporated. Let cool to room temperature.

Roll out puff pastry and, using a glass, cut out circles about 2 1/2 inches in diametre. Place 1 tsp of filling in centre of each, fold dough over filling, pinching edges to seal.

Place on baking sheets lined with parchment paper. Brush tops with egg. Bake in centre of oven until light golden, about 12-15 minutes. Today I just served it with mayo mixed with a little bit of ground pepper – no one seemed to mind this took me literally no time at all!

I often only use one sheet of puff pastry, which will still get you lots of empanadas, and then use the rest of the mushroom filling as a pasta sauce. Just add in some tomato sauce and heat, then pour over pasta. Mushrooms are a great alternative to meat sauce – they are so tasty and kind of meaty, but so much healthier. This sauce was a huge hit, and a great way to sneakily get X to eat his veggies!

MushroomEmpanada1

*Do you like how I made it seem like I was skiing? Ha! No way in hell. I was in the hottub at the chalet. As things should be.

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