Very Veggie Empanadas with Gruyere Cheese Sauce | epicuricloud (Tina Verrelli)

Name: Very Veggie Empanadas with Gruyere Cheese Sauce | epicuricloud (Tina Verrelli)
Total time: 60 min
Ingredients: 2 cups flour (plus extra for rolling); 1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon butter (chilled); 6 tablespoons vegetable shortening (chilled & cut into small pieces); 1 large egg yolk; 1/2 cup cold water (plus extra if needed); 1 large egg; 1/2 cup cold water; 2 tablespoons olive oil; ½ cup onion (diced small); 2 cups baby bella / crimini mushrooms (chopped small); 1/2 teaspoon garlic (minced or pressed); 1/2 cup roasted red peppers (chopped); 1/8 teaspoon crushed red pepper flakes; 1 package, 10-ounce frozen chopped spinach, thawed and squeezed dry.; ¼ cup Parmesan cheese; salt & pepper to taste; 3 tablespoons butter; 3 tablespoons flour; 1/8 teaspoon salt; 1/4 teaspoon dry mustard; 1/4 teaspoon pepper (white or black); 2 cups milk; 1 1/4 cups Gruyere cheese (shredded)

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