6tablespoonsvegetable shorteningchilled & cut into small pieces
1largeegg yolk
1/2cupcold waterplus extra if needed
Egg Wash:
1largeegg
1/2cupcold water
For Filling:
4slicesthick cut baconthinly sliced
1cupbaby bella / crimini mushroomschopped small
½cuponiondiced small
1package, 10-ouncefrozen chopped spinach, thawed and squeezed dry.
1/2teaspoongarlicminced or pressed
2tablespoonsmarsala wine
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:
Cook bacon in large sauce pan over medium heat until just crispy. Remove bacon to paper towel lined plate and pour off all but 1 tablespoon bacon drippings.
Add mushrooms and onions and cook until they are soft and starting to turn golden brown.
Add spinach and garlic. Cook, stirring for about 3 minutes or until warmed through. Add marsala wine and scrape up any browned bits from pan. Cook for about 2 minutes more.
Stir in Parmesan cheese and reserved baon.
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.)