Empanada de Champiñones
Source: Joseph Ahearne, El Porteño Empanadas Argentinas
This recipe was demonstrated for CUESA’s Market to Table program on September 13, 2014.
Tapitas (Empanada Dough)
1¾ pounds unbleached flour
1 tablespoon fine sea salt
1 pound unsalted butter, cold
1 tablespoon champagne vinegar
3 pounds wild mushrooms, roughly chopped
1 stick butter
½ cup olive oil
4 cups thinly sliced shallots
Salt and pepper, to taste
1 cup dry white wine
2 cups vegetable broth
2 cups crème fraiche
6 cups grated Parmesan cheese
½ cup egg wash
1. To make the dough, sift the flour and salt together into a large bowl.
2. Blend in the butter with your fingertips until most of the mixture resembles coarse meal with small (pea-sized) butter lumps.
3. In a 1- or 2-cup measuring cup, beat the egg and vinegar together with a fork, then add enough ice water to measure ¼ cup total.
4. Add the liquid to the flour mixture, stirring with a fork until incorporated.
5. Turn the dough out onto a lightly floured surface and knead gently with the heel of your hand to bring the dough together.
6. Roll out or pat into a 15-by-9-inch rectangle. Arrange the dough with the short side closest to you and fold into thirds like an envelope. Place in the refrigerator and chill for at least 1 hour (but no more than 6 hours).
7. With a rolling pin, roll out the dough on a lightly floured surface. Roll out to approximately ⅛-inch thick and cut out 24 6-inch rounds.
8. To make the filling, wash and chop the mushrooms. Set aside.
9. Chop the butter into small pieces. Heat in a large skillet with the olive oil over medium heat. Add the shallots and cook until golden, about 5 minutes.
10. Stir in the mushrooms, salt and pepper, and cook until soft, 6 to 8 minutes.
11. Add the wine and broth and bring to a simmer. Cook, stirring often, until the liquid has almost evaporated, about 6-8 minutes.
12. Stir in the crème fraîche and simmer until the liquid has almost all evaporated, about 10 minutes more.
13. Remove from the heat and transfer the mixture to a bowl. Place the bowl in an ice bath, stirring frequently to cool it down faster.
14. When the mixture is completely chilled, add the cheese.
15. To assemble the empanadas, preheat the oven to 375°F.
16. Lay out the tapitas onto a lightly floured surface. Spoon 2 ounces of filling onto one half of each tapita. Press the filling down lightly to flatten, leaving a ½-inch border.
17. Brush the egg wash around the border of the pastry. Fold the pastry half over the filling, stretching the dough to cover. Seal the edges with the tines of a fork.
18. Repeat to form the remaining empanadas. Transfer to a parchment-lined sheet pan, leaving 2 inches between the empanadas.
19. Press the edges of the empanadas again with a fork. Brush the tops of the empanadas with egg wash.
20. Bake the empanadas for 10 to 15 minutes, or until golden brown.