Venezuelan Mushroom Empanadas with Indian Twist
A fusion of Venezuelan empanadas with an Indian twist, filled with sautéed mushrooms and spices.
Ingredients
- ●2 cups All-purpose flour
- ●1/2 cup Ghee
- ●1 cup Mushrooms (button)
- ●1 medium Onion
- ●1 tsp Garam masala
- ●1 tsp Cumin powder
- ●1 tsp Coriander powder
- ●to taste Salt
- ●1 cup Venezuelan cheese (Queso Blanco)
- ●1 package Empanada dough (homemade or store-bought)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a pan, heat 2 tbsp of ghee over medium heat. Add the onion and cook until softened.
- 3
Add the mushrooms and cook until they release their moisture and start browning.
- 4
Add the garam masala, cumin powder, and coriander powder. Cook for 1 minute.
- 5
Add the salt to taste and cook for another minute.
- 6
Roll out the empanada dough and cut out circles of dough.
- 7
Place a spoonful of the mushroom mixture onto one half of each dough circle.
- 8
Brush the edges with ghee and fold the dough in half to form a half-moon shape.
- 9
Press the edges with a fork to seal the empanada.
- 10
Brush the tops with ghee and bake for 20-25 minutes or until golden brown.
- 11
Serve hot with a side of chutney or salsa.