6tablespoonsvegetable shorteningchilled & cut into small pieces
1largeegg yolk
1/2cupcold waterplus extra if needed
Egg Wash:
1largeegg
1/2cupcold water
For Filling:
2tablespoonsolive oil
½cuponiondiced small
2cupsbaby bella / crimini mushroomschopped small
1/2teaspoongarlicminced or pressed
1/2cuproasted red pepperschopped
1/8teaspooncrushed red pepper flakes
1package, 10-ouncefrozen chopped spinach, thawed and squeezed dry.
¼cupParmesan cheese
salt & pepper to taste
For Gruyere Cheese Sauce:
3tablespoonsbutter
3tablespoonsflour
1/8teaspoonsalt
1/4teaspoondry mustard
1/4teaspoonpepperwhite or black
2cupsmilk
1 1/4cupsGruyere cheeseshredded
Instructions
Prepare Dough:
Combine flour, 1 teaspoon salt and sugar in food processor bowl. Pulse a few times to combine.
Add butter and shortening and pulse about 8 times until a coarse meal texture is formed.
In small bowl, whisk egg yolk and 1/2 cup cold water.
Slowly pour into food processor while running.
When the dough starts to come together, remove to floured surface and knead a few times until dough is smooth (if the dough seems too crumbly, add another tablespoon or two of water.)
Form dough into a disk. Wrap dough in plastic wrap and refrigerate 1 hour or overnight. *Note when short on time you can use pre-made frozen empanada discs or refrigerated pie dough.
Prepare Filling:
Heat oil in large sauce pan over medium heat.
Add onions and mushrooms and cook until they are soft and starting to turn golden brown.
Add garlic, red peppers, crushed red pepper flakes and spinach. Cook, stirring for about 5 minutes.
Stir in Parmesan cheese.
Assemble & Bake:
Preheat oven to 425 degrees F.
Cut dough disk in half. Roll each half into a 6 inch long cylinder.
Cut each cylinder 6 equal pieces. Roll each piece into a ball. Slightly flatten dough ball with your hand.
Dust both sides with flour and roll in a 5-6 inch diameter circle. The dough should be less than 1/4 inch thick.
Spoon about 2-3 rounded tablespocns filling into the center, fold the top to meet the bottom and press with your fingers or a fork to seal edge.
Trim excess dough, will form half-circle shape. Place on a large baking sheet lined with parchment.
Repeat until all empanadas are formed.
Whisk egg with 1 tablespoon water and brush empanadas with egg wash.
Bake for 17-20 minutes or until golden brown.
Prepare Cheese Sauce:
In saucepan over medium-low heat melt butter. Stir in flour and cook for a minute or two
Add salt, mustard and pepper. Whisk in milk and cook stirring constantly for about 5 minutes or until thickened
Remove from heat and stir in cheese until melted and smooth.
Nutrition (approx. data estimated via online nutritional calculator.)