Mushroom Empanadas with Chimichurri
Mushroom empanadas make the perfect treat for you and the family. Pop them in your kids' lunchboxes or bring them as a side dish to your next get-together.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at australianmushrooms.com.au.
Cooking tools:
- Air fryer
- Cookie cutter
- Pastry brush
- Microplane
- Skillet
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Refrigerator
- Stove
Ingredients
- 500 g button mushrooms, halved and whole
- 50 ml extra virgin olive oil
- 200 g shallots, thinly sliced
- 50 g unsalted butter
- 2 garlic cloves, finely chopped
- 1 tsp chilli powder
- 2 tsp cinnamon
- 1 tbsp cumin
- 100 g sultanas
- 50 g grated mozzarella cheese
- 2 tbsp chopped spring onions, dark green parts only
- Zest of 1 lemon
- 6–8 frozen butter puff pastry sheets
- 1 egg yolk
- 1 tbsp water
- Homemade or store bought chimichurri or dipping sauce of choice
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