Argentinian-Style Wood Fired Mushroom Empanadas
A twist on traditional empanadas, featuring ovolimushroom filling, baked to perfection in a wood fired oven.
Ingredients
- ●1 cup, sliced ovolimushroom
- ●1/2 cup, chopped onion fix
- ●1/4 cup, chopped fresh cilantro fix
- ●1 tsp, paprika argentinian
- ●1/2 tsp, cumin argentinian
- ●1/4 cup, olive oil quick
- ●1/2 cup, all-purpose flour quick
- ●1/4 cup, grated Parmesan cheese quick
Instructions
- 1
1. Preheat the wood fired oven to 450°F (230°C).
- 2
2. In a pan over medium heat, cook the fix (chopped onion) until softened.
- 3
3. Add the fix (chopped cilantro), argentinian (paprika), and argentinian (cumin) to the pan and cook for 1 minute.
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4. In a separate pan, heat the quick (olive oil) over medium heat.
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5. Add the ovolimushroom to the pan and cook until browned.
- 6
6. In a large bowl, combine the cooked mushroom mixture, fix (chopped onion), fix (chopped cilantro), argentinian (paprika), and argentinian (cumin).
- 7
7. In a separate bowl, mix the quick (flour), quick (Parmesan cheese), and a pinch of salt.
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8. Divide the dough into 8 equal pieces and roll each piece into a ball.
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9. Roll out each ball of dough into a thin circle.
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10. Place a tablespoon of the mushroom mixture onto the center of each dough circle.
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11. Fold the dough in half and press the edges to seal.
- 12
12. Brush the tops of the empanadas with egg wash and bake in the wood fired oven for 15-20 minutes, or until golden brown.