INGREDIENTS:Mushroom Filling:
2-3 Tbsp. unsalted butter
1 onion, diced
1 garlic clove, minced
1 lb. fresh white or oyster mushrooms, cleaned and roughly chopped
1 ½ tsp. salt
½ tsp. freshly ground black pepper
2 chiles de arbol, stemmed, seeded and finely ground (or ½ tsp. cayenne pepper)
1 bunch epazote or parsley, leaves only, roughly chopped
3/4 cup grated Cotija cheese (or aged Romano or Parmesan)
¼ cup grated melting cheese (Asadero, Manchego, Panela or Jack)
Swiss Chard Filling:
2 Tbsp. olive oil
1 large white onion, peeled and diced
½ tsp. salt (or to taste, depending on saltiness of cheeses)
½ tsp. freshly ground black pepper
2 bunches Swiss chard, washed, trimmed, leaves cut into small pieces, stems cut in ½ inch dice
3/4 cup grated Cotija cheese (or aged Romano or Parmesan)
¼ cup grated melting cheese (Asadero, Manchego, Panela, Jack)
squeeze of fresh lime
Empanada Dough:
2 cups flour
½ cup chilled lard (or substitute unsalted butter)
2 ½ Tbsp. unsalted butter, chilled
½ tsp. salt
about 1/3 cup ice water
1 Tbsp. annatto or chili powder (add to dough for mushroom empanadas for color)
1 egg, beaten, for egg wash
as needed, freshly cracked pepper DIRECTIONS:For Mushroom Filling:
Melt 2 Tbsp. butter in medium skillet over medium heat. Saute onion until it just begins to brown. Add garlic and cook until aroma is released, about 1 minute longer. Add mushrooms, salt, pepper and arbol chiles and remaining butter, if necessary. Continue cooking until mushrooms soften, 5 minutes. Stir in epazote or parsley and briefly cook just to release its flavor, about a minute. Set aside to cool. Stir cheeses into cooled mushroom mixture before assembling empanadas.
For Swiss Chard Filling:
Heat olive oil in frying pan and add onion, salt and pepper. Cook over moderate heat until onions are soft and begin to turn lightly golden. Add chard stems and cook a minute or two, then add chard leaves and cook until tender, about 3-4 minutes. Remove from heat and cool. Mix cooled chard with grated cheeses and lime juice, and adjust seasoning as necessary.
For Empanada Dough:
In large bowl, combine flour, lard, butter and salt. Mix lightly with fingers until dough forms pea-sized pieces. Stir in ice water and lightly knead until dough forms a ball. Wrap in plastic wrap and refrigerate 1-2 hours, or overnight.
To assemble empanadas: On a lightly floured board, roll dough out to 1/8 inch thickness and cut six 5 inch circles or 12 smaller ones. Place filling onto half of dough circle, leaving a border; wet edges of dough with egg wash, then fold dough over to enclose filling. Seal edges by pressing the top to the bottom with tines of a fork. Chill at least 30 minutes before baking.
Preheat oven to 350°F. Place empanadas on baking sheet and brush tops with egg wash and sprinkle with freshly cracked pepper. With sharp knife, cut small slits in top of each empanada to allow steam to escape. Bake 30 minutes, or until dough is golden. Transfer to a cooling rack to cool slightly.
For each appetizer serving, place one mushroom and one Swiss chard empanada on plate. Serve warm or at room temperature with green tomatillo salsa and chipotle crema. SERVINGS:12 small empanadas (or 6 large ones) From:Susan Feniger and Mary Sue Milliken, Ciudad, Los Angeles PHOTO CREDIT:Photo Credit: EASTERN MUSHROOM MARKETING COOPERATIVE
