Fried Mushroom and Cheese Empanadas
- 2 tablespoons extra virgin olive oil
- 1 13 cups minced onion
- 12 ounces white mushrooms, minced
- 3 tablespoons dry white wine
- Salt
- fresh black pepper
- Empanada dough (see recipe)
- 6 ounces Gouda, minced
- 1 large egg, lightly beaten with 1 tablespoon water
- Vegetable oil for deep-frying
- Heat oil in a 12-inch skillet.
- Add onion and saute on medium until soft.
- Add mushrooms and saute until ingredients start to brown.
- Add wine and cook, stirring, until it evaporates.
- Remove from heat.
- Season with salt and pepper.
- Roll dough as thin as possible.
- Cut 3-inch circles.
- Scraps can be re-rolled one time.
- Place some cheese on one half of each circle and top with mushroom mixture, leaving a 1/2 -inch border around filling.
- Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
- Heat vegetable oil 2 inches deep in a deep-fryer, saute pan or wok.
- When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned.
- Drain on absorbent paper.
- Allow to cool briefly before serving.
extra virgin olive oil, onion, white mushrooms, white wine, salt, fresh black pepper, empanada, gouda, egg, vegetable oil
Taken from cooking.nytimes.com/recipes/1012489 (may not work)