Mushroom Cheese Empanadas with Aji Criollo Sauce

First seen in a recipe dating back to the 1500's, the word empanada is derived from the Spanish word empanar which means 'to wrap.' They are made by folding dough around various ingredients including meats, cheeses, vegetables and even fruits. In the Western Hemisphere, they first appeared in Argentina. Today, they appear in various forms all across the world- they are very popular in the Caribbean, are enjoyed in New Mexico as a Christmas treat, and, as we prefer, in the form of our twist on Argentinian empanadas.

Empanada Dough

Total Time: 25 Minutes | Active Time: 25 Minutes | Serves Eight

Ingredients:

• 3 C all-purpose flour
• 1/2 t salt
• 1 ½ sticks unsalted butter
• 1 egg
• 1/2 C of milk

Directions:

1. Mix the flour and salt in a food processor.
2. Add the butter and pulse
3. Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
4. To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
5. Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
6. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
7. Use immediately, or store in the refrigerator/freezer to use later.

Mushroom Cheese Empanadas

Cook Time: 1 Hour 20 Minutes | Active Time: 30 Minutes | Serves Eight

Ingredients:

• 12-15 medium size or 20-25 small empanada discs, use homemade empanada dough for baking or store bought empanada discs (recipe above)
• 3 T butter
• 2 ½ to 3 C sliced mushrooms, about 10 ounces
• 2 C sliced shallots, about 7-8 shallots or 6 ounces
• 3 chopped garlic cloves
• 1/2 C raisins
• 2 t balsamic vinegar
• 1/4 chopped parsley
• 1 C grated fontina cheese
• 1/2 C parmesan cheese
• 1 egg, white and yolk separated and lightly whisked

Directions:

1. Melt the butter over medium heat, add the mushrooms, shallots, & garlic and cook for about 15 minutes or until tender.
2. Add the raisins, chopped parsley, and balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.

Empanada assembly:

1. To assemble the empanadas, place a spoonful of the mushroom mixture and grated cheese on the center of the empanada discs.
2. Brush the edges of the empanada discs with the egg whites, this is will help them seal better and keep the filling from leaking while baking .
3. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas, or use your fingers to twist and curl the edges creating a churito or curl type seal.
4. Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.
5. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
6. Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden.
7. Serve the empanadas warm with Aji Criollo Sauce (recipe below).

Aji Criollo Sauce 

Cook Time: 5 Minutes | Active Time: 5 Minutes | Serves Eight

Ingredients:

• 3 garlic cloves, minced
• 2 T olive oil
• 5 jalapeño peppers, seeded and stemmed
• 1 big bunch cilantro
• 1/2 bunch parsley
• 3 green onions
• juice from one lime
• 1 T apple cider vinegar
• 1/2 C mayo (optional, but encouraged)
• salt to taste

Directions:

1. Fry the garlic cloves in oil for about 30-60 seconds until fragrant
2. Throw everything but the salt into a food processor or blender. Blend until smooth. Salt to taste.

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