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Recipe

Empanadas with Pickled Mushrooms

30 mins
Low
12
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Recipe of delicious empanadas made with delicious pickled mushrooms, everyone will like them!
Learn more about La Europea

Ingredients

6 portions
  • 3 cups flour, for pasta
  • 3/4 cups vegetable shortening, for pasta
  • 1 pinch salt, for pasta
  • Water, warm, the necessary, for pasta
  • 500 grams Pickled Mushrooms Nature in® *, for the filling
  • 1/2 onions, finely chopped, for filling
  • 2 tablespoons Garlic Minced in Oil Nature in® *, for the filling
  • 1 tablespoon Chipotle Pasta Nature in® *, for the filling
  • chicken soup, to taste, for filling

Preparation

For the filling, in a pan, sauté the onion and chopped garlic in Nature in oil, the mushrooms in Nature in brine and leave it to fry for five minutes.
While it is fried, mix the chicken broth and 1 tablespoon of Nature in chipotle paste in a bowl, once it is well incorporated, add it to the pan with all the other ingredients until the chicken broth boils (leave it for 10 or 15 minutes at the most. medium - high).
For the pasta: add the butter, flour and salt with the fingertips. Add warm water little by little until a dough is obtained. Spread with the roller and cut circles the size of two bites (5 or 7 centimeters) and fill.
Closing carefully and pressing the edges with a fork so that the filling does not come out. Lightly chop in the center of the empanada with the fork so that it does not inflate much.
In a deep pan, fry them until golden brown and serve them in a bowl at the center of the table.

TIPS

These empanadas are perfect as snacks or canapés.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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