Empanadas. These little savory pies are typically filled with a mixture of meat, raisins, olives etc. and are super yummy. I decided to go a separate route this time and make a vegetarian version. I also added chopped green grapes instead of raisins for a fresh twist. You can make or buy your pastry dough …  I’ve made mine many times in the past and,  honestly, I would save yourself the hassle of making it from scratch if you’re in a rush. There’s not a huge difference and most grocery stores sell good quality pie crusts in the refrigerator section.

• • •

You will need:

For the empanadas:

4 pie crusts (two store bought boxes) OR homemade pie crusts

egg wash (one egg beaten with a tbs or two of water)

flour for dusting

•

For the filling:

1 Tbs butter

1 Tbs Olive Oil

3 Cloves of garlic (smashed and finely chopped)

1 Onion (finely diced)

1 Poblano Pepper (finely chopped)

1/2 oz dried Chanterelle mushrooms (reconstituted- read package instrucitons, strain and chop)

1 cup Oyster mushrooms (finely chopped)

1 1/2 cups Crimini mushrooms (finely chopped)

1 cup dry red wine ( I used a cab)

3 Tbs veggie stock

3/4 tsp salt (or more to taste)

1/2 tsp ground chipotle peppers

1/2 tsp smoked paprika

1 tsp coriander

1 tsp cumin

1 tsp chili powder

1/2 Tbs honey

3 Tbs chopped cilantro separated (2 for the mushroom filling, 1 for the sauce- below)

3 Tbs chopped chives separated (2 for the mushroom filling, 1 for the sauce- below)

1/2 cup chopped green grapes

1 cup shredded cheese (I used parmesan because I had it on hand.. not really latin but it worked lol… in true recipe schmecipe form)

•

For the sauce:

1 Avocado (chopped)

1/2 cup of water

The juice of 1 medium sized lemon (about 1/4 cup)

1 Tbs cilantro (from above)

1 Tbs chives (from above)

1/2 cup plain non-fat greek yogurt

1/3 tsp salt

1/2 tsp smoked paprika

1 tsp honey

2 tsp hot sauce (I used Tapatio)

•

First get your butter and oil heated over medium heat in a large saucepan… add onions, garlic, and poblano pepper. Let cook down for about 3-4 minutes; stirring often.

While your veggies cook get your mushrooms chopped and ready to go.

Add your mushrooms to the pan and let cook on medium heat for about 10 minutes, raise the heat to high and add your wine. Lower heat to medium low and let simmer for 3 or so minutes. Add your veggie stock and spices (from salt through honey) and let cook down for 10 or so more minutes; stirring often.

Once your mixture has cooked down, add your herbs and grapes. Stir to incorporate and heat through, remove from heat.

Now you want to set up your work station. Preheat your oven to 400 F… Dust the counter with flour to prevent dough from sticking, make your egg wash, get your cheese ready, and find a round cup or cookie cutter to cut out your empanadas (about 4 1/2 inches in diameter). I used an old school champagne glass.

• • •

Lay your dough out on your dusted surface and cut out as many circles as possible, reshape dough scraps and roll out to get as much out of the dough as possible. You will hopefully get 24 rounds out of the 4 pie crusts.

Lightly brush egg wash over edges of your dough rounds.

Spoon one  heaping Tbs of mushroom mixture onto one side of each round.

Top with a sprinkle of cheese (about 1 tsp) and fold dough over the mixture to make a half-moon shape.

Press down on the edges with a fork to seal the empanadas. *** At this point you can refrigerate these puppies and bake off at a later time OR you can brush the tops with your egg wash sprinkle a pinch of salt and get them into the oven. [IF you do choose to refrigerate and bake later be sure to brush your egg wash on right before baking.]

Place your “egg washed” empanadas onto a lightly greased baking sheet and place in oven. Bake until golden brown, about 12-15 minutes.

•

While your empanadas bake, make your sauce. Combine all of the ingredients in a blender and blend until smooth. Taste and adjust if needed. Refrigerate until ready to serve.

Serve empanadas with Avocado Crema and lime wedges and enjoy!