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

1. Heat oil in a 12-inch skillet.
2. Add onion and saute on medium until soft.
3. Add mushrooms and saute until ingredients start to brown.
4. Add wine and cook, stirring, until it evaporates.
5. Remove from heat.
6. Season with salt and pepper.
7. Roll dough as thin as possible.
8. Cut 3-inch circles.
9. Scraps can be re-rolled one time.
10. Place some cheese on one half of each circle and top with mushroom mixture, leaving a 1/2 -inch border around filling.
11. Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
12. Heat vegetable oil 2 inches deep in a deep-fryer, saute pan or wok.
13. When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned.
14. Drain on absorbent paper.
15. 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)