Mushroom Gruyère Empanadas
- 1 1/2 cups All Purpose flour
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 8 Tbs cold unsalted butter
- About 1/4 cup ice water
- 1/2 pound Mushrooms, chopped
- 1/4 cup finely chopped Shallots
- 1/2 cup finely chopped Red Bell Pepper
- 1 clove Garlic, minced
- 4 ounces Gruyère cheese, grated
- 1/2 tsp Kosher Salt
- 1 tsp Thyme
- Black Pepper, to taste
Mix dry ingredients by hand.
Cut in butter until the mixture resembles coarse meal.
Mix in ice water slowly until the dough holds together when pressed.
Flatten the dough into a disk, wrap and refrigerate for at least 15 minutes.
Roll out dough and cut into 4-inch circles (a coffee can is a perfect cutter). You won’t get all 24 at first, so you must gather dough scraps and gently re-roll.
Place on parchment lined pastry sheets and refrigerate.
Sauté mushrooms in olive oil over medium heat until juices are reduced (about 6-8 minutes). Stir frequently.
Stir in all other filling ingredients. Allow to sit and cool to room temperature.
Heat oven to 375.
Make an egg wash with one egg and one teaspoon of water.
Brush dough circles lightly, then place a tablespoon of filling on each. Fold over and crimp together lightly.
Brush top with egg wash.
Bake for 8-12 minutes, until the crust is golden.
Makes 24 Empanadas.