Mushroom and blue cheese empanadas

One of the great classics of our cuisine—and of many other countries—is the empanada. Incredibly versatile, both in the dough, which can be made in many ways depending on the liquid and fat you choose, and in the filling, which allows endless variations and can be adapted to anyone’s taste... or to whatever you have in the fridge (it’s a great way to use up leftovers).

Making the dough at home is a piece of cake, so go ahead and ditch the supermarket wrappers, even if it’s just to give it a try. Four ingredients and a little over two minutes are all you need. While it rests, there’s time to make the filling—and everyone’s happy. We insist because there’s no comparison between homemade and industrial dough. Once you’ve seen it for yourself, there’s no looking back. Promise.

And what about the filling! We think the combination of mushrooms and blue cheese is fantastic because the flavors and textures complement each other perfectly. Don’t think that just because it’s not mushroom season you won’t be able to make it. Nothing could be further from the truth. Oyster mushrooms and button mushrooms are available year-round, fresh at the markets, and you can also make it with dried mushrooms. So take note of everything and get started right away.

Tellier empanada molds, Le Creuset mini brush, De Buyer Mineral B iron frying pan, Le Creuset wooden rolling pin and Sophie Conran T&G wooden board

Ingredients (For 20 units)

For the dough:

• 110 g lard*
• 60 g of water
• 50 g of dry white wine
• 330-340 g of wheat flour

For the filling:

• 20 ml of extra virgin olive oil
• 2 cloves of garlic
• ½ onion
• 300 g of mushrooms
• 75 ml of dry white wine
• 40 g spreadable cream cheese
• 40 g of blue cheese
• Salt
• Ground black pepper
• 1 egg

Production

Dough and filling

1. In a container deep we mix the butter, previously melted, with the water and the wine. We beat with some rods and we add, little by little, the flour and a pinch of salt. We stir with a wooden spoon or a silicone tongue while we can.
2. When the dough becomes too thick, transfer it to the countertop and knead. Stop adding flour as soon as it no longer sticks to your hands or the work surface. Wrap in plastic wrap and let rest for one hour.

While the dough rests, we prepare the filling

1. With a knife well sharpened we peel the garlic cloves and chop on a table. We also peel the onion and finely chop it. We clean the mushrooms with a clean, damp cloth and finely chop them.
2. We heat the virten extra olive oil in a frying pan and, over medium heat, sauté the chopped garlic and onion for 5 minutes. Add the chopped mushrooms and sauté again for 10 more minutes, covering the pan so they cook faster.
3. Next, pour in the wine and raise the heat so the alcohol evaporates before adding the cream cheese and the crumbled blue cheese. Stir and let it simmer over low heat until the filling is juicy but not runny. Season with salt and pepper to taste and let it cool slightly before assembling the empanadas.

Assembly and cooking of the empanadas

1. On a clean work surface and with the help of a roller, we roll out the dough making sure it is thin. We don't need to sprinkle flour since it's quite fatty and won't stick to the countertop.
2. With the Medium empanada mold, we cut circles of dough. We turn the mold over and place a circle of dough on top, put a teaspoon of filling in the center, moisten the rim with water and close the mold, pressing firmly. We remove the formed empanada and place it on a baking tray covered with parchment paper.
3. We proceed in this way until all the dough circles are finished. The scraps can be rolled out again, but it’s best to let them rest for a while so they roll out easily without springing back.
4. Beat one egg, we brush all the turnovers and bake in the oven, preheated to 200ºC, with top and bottom heat, for 16–18 minutes or until golden. Remove and let rest for a few minutes before serving.

De Buyer baking tray, Revol Color Lab porcelain mug, Le Creuset wooden rolling pin, Caractère Revol porcelain plates and Sophie Conran T&G wooden board

With the Magimix Cook Expert

We can also make these mushroom and blue cheese empanadas with Magimix Cook Expert, both the dough and the filling.

1. For the dough, place all the ingredients in the stainless steel pot and select the “Bakery” program, then DOUGH/CAKE. Remove the dough from the pot, wrap it in plastic wrap, and let it rest for one hour.
2. Meanwhile, prepare the filling using the EXPERT program.
3. Place the garlic, the onion cut into quarters, and the mushrooms in the stainless steel pot and set 10 seconds/speed 6. Check the consistency and repeat if you want it more finely chopped.
4. Add the extra virgin olive oil and set 15 minutes/speed 1A/100ºC. Add the wine through the feed tube and set 2 minutes/speed 1A/115ºC, without the lid.
5. Finally, add the two cheeses and set 5 minutes/speed 3/100ºC. The filling should be moist but without juices. If not, set a few more minutes with the same settings. Season with salt and pepper to taste and let it come to room temperature before assembling the empanadas.