Mushroom Empanadas with Chimichurri

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