Whatever their shape and size, empanadas are a very worthwhile addition to a cook’s repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge. Baking, instead of frying, is a healthier and convenient option. But the dough has to be rolled as thin as possible, especially for folded Chilean-style empanadas that result in several layers along the edges.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ⅓ cups minced onion
- 12 ounces white mushrooms, minced
- 3 tablespoons dry white wine
- Salt
- fresh black pepper
- Empanada dough (see recipe)
- 6 ounces Gouda, minced
- 1 large egg, lightly beaten with 1 tablespoon water
- Vegetable oil for deep-frying
- Nutritional Information
Nutritional analysis per serving (24 servings)
84 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 10 milligrams cholesterol; 60 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
24 cocktail empanadas
Preparation
- 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.
1 hour
Dining and Cooking