A vegetarian take on a classic Latin American snack food is one of the most deeply delicious things we have had in a good, long time. It is an instant crowd-pleaser.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 14 empanadas |
Ingredients
- 1 pound mixed wild mushrooms, such as hen of the woods, chanterelles, trumpet and shiitake (about 8 cups)
- 2 tablespoons olive oil
- 2 teaspoons minced jalapeno
- 1 garlic clove, minced
- 1 medium shallot, finely chopped
- Kosher salt
- 3 tablespoons chopped cilantro
- 2 teaspoons lime juice
- Freshly ground black pepper
- 14 packaged empanada dough rounds, thawed
- Vegetable oil, for frying
Instructions
- Trim the mushrooms and cut or tear into 1/2-inch pieces. Heat the olive oil in a large skillet over medium-high heat and cook the jalapenos, garlic and shallots until soft, about 2 minutes. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms release most of their liquid and are tender and browned in places, about 8 minutes. Remove from the heat, stir in the cilantro and lime juice and season with salt and pepper.
- Lay out the empanada rounds and fill each with 2 tablespoons of the mushrooms. Brush the edge of the rounds with water, and then fold the circles in half. Crimp the edges tightly with a fork, to seal. Refrigerate until ready to fry.
- Heat 1 1/2 inches of oil in a medium pot to 375 degrees F. Working in batches of 2 or 3, fry the empanadas until crisp and golden brown, 2 to 3 minutes per batch. Transfer immediately to a paper towel-lined plate to drain. Return the oil to 375 degrees F between batches.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 1008 |
| Total Fat | 50 g |
| Saturated Fat | 5 g |
| Carbohydrates | 118 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 0 mg |
| Sodium | 1401 mg |