I think I might start to look like a mushroom soon! I have a husband who loves all things mushroom and as they are a good source of vitamin D why not! These little empanadas were really tasty and had a nice little kick to them, they are smokey, sweet, and spicy. Surprisingly they tasted great cold as well.
1 x 1500g pack of shortcrust pastry (room temperature)
2 x tbsp olive oil
1 x large red onion – finely chopped
1 x red bell pepper – finely chopped
1 x 250g pack of mushrooms – chopped
1 x tbsp chipotle chilli paste – (reduce or increase depending on your tolerance for chilli)
2 x cloves of garlic – (grated)
1/2 tsp paprika
1 x tbsp tomato ketchup
2 x tsp tomato puree
2-3 x tbsp warm water
Ground black pepper
a little olive oil to brush the pastry with
Preheat your oven to 180 degrees.
Chop the onion and pepper quite finely and gently fry in the olive oil until starting to soften. Grate the garlic in and stir through.
Once the onion and peppers are soft (but still have a bit of bite) add in the chipotle paste, paprika, ketchup, tomato puree, sea salt, and black pepper and test your seasoning levels. You may need to loosen the mixture with a little bit of warm water.
Set the mixture aside and clean the pan, add a little olive oil and now cook the mushrooms until they are cooked through (just a few minutes) and then add back in the paste mixture you made before.
Let the mixture cool.
Cut the pastry block in half. Dust a worktop with flour and roll out the pastry quite thinly. Use a small tea plate to cut out circles until you have run out of pastry, gather all the little bits of pastry, and add on to the 2nd half of the pastry block (waste not want not!) and repeat.
Line a baking tray with baking parchment. Using a pastry brush, gently wet the edges of the pastry circles and fill them with a generous dessert spoon of filling. Fold over and crimp with the edge of a fork to seal.
Layout the little empanadas on the baking tray (I cooked mine in 2 batches) and brush with a little olive oil and place in the oven for about 20 mins or until golden brown.
Leave to cool a little and then serve with a greek salad and a glass of red!!