Nutritional Info

Nutrition Facts

Serving Size 1 (33g)

Calories 30
Calories from Fat 15 (50%)
Amount Per Serving %DIV
Total Fat 1.6g 2%
Saturated Fat 0.2g 1%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 51mg 2%
Potassium 52.5mg 1%
Total Carbohydrate 0.3g 0%
Dietary Fiber 0g 0%
Sugars 0.2g
Protein 3.3g 7%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
Small savory mushroom empanadas are popular tapas. To change things up this year  iserved these empanadas at my husabnds superbowl party this year. Long story short they flew off the plate.
Prep time
10 min
Cook time
15 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  full-flavored olive oil
1/4 Cup(c)  finely chopped large shallots, about 4
1 Pound(lb)  crimini mushrooms, finely chopped
1 Pinch(pn)  salt and freshly ground pepper
1/2 Cup(c)  grated monterey jack or gruyere cheese
1/4 Cup(c)  finely diced flavorful ham, optional
1 Teaspoon(t)  dried tarragon
2 Teaspoon(t)  lemon juice
3 Drop(dr)  tabasco sauce
32   wonton wrappers
1   egg white for glaze

Preparation

Make the filling first so it has time to cool before filling the dough. Use the more flavorful brown cremini mushrooms.

Heat olive oil in a medium skillet over medium low heat. Add shallots and cook for 1 to 2 minutes to soften. Increase heat; add mushrooms, salt and pepper. Cook, stirring, for 3 to 4 minutes until mushroom juice is released and the mixture is quite dry. Remove from heat and cool for 15 minutes. Stir in cheese, ham, tarragon, lemon juice, and Tabasco.

Place sppon full of mixture in wonton wrapper.  When wonton wrappers are complete crimp with a fork and brush egg mixture on them . Bake in oven at 350 for 12 minutes or golden brown.

 

Additional notes

Baked empanadas can be frozen. Heat oven to 350°. Place frozen empanadas on a cookie sheet and bake for 15 to 20 minutes, until hot. If empanadas have been refrigerated, reheat for 7 to 10 minutes, until warm to the touch.

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.