Mushroom and blue cheese dumplings

One of the great classics of our cuisine, and that of many other countries, is the pasty. Versatile to the point of saying enough, both in the dough, which can be made in many ways depending on the liquid and fat that is chosen, and in the filling, which admits an infinite number of variants and can be adapted to the taste of each one... or to whatever you have in the fridge (it's a great recipe to use).

Preparing the dough at home is a matter of sewing and singing, so we encourage you to put aside the wafers from the supermarket, even if it is just to try. Four ingredients and just over two minutes is all it takes. While it rests there is time to prepare the filling and so happy. We insist because there is no point of comparison between homemade and industrial dough. Once verified, there is no looking back. Little word.

And what about the filling! The combination of mushrooms and blue cheese seems like the bomb because the flavors and textures complement each other perfectly. Do not think that since we are not in mushroom season you will not be able to do it. Nothing is further from reality. The common mushroom and the champignon are available all year round, fresh, in the markets and can also be made with dried mushrooms. So take note of everything and get going right away.

Tellier dumpling tins , Le Creuset mini brush , Mineral B De Buyer iron skillet , Le Creuset wooden rolling pin and Sophie Conran T&G wooden board

Ingredients (For 20 units)

For the mass:

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

For the filling:

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

Elaboration

dough and filling

1. In a deep bowl , mix the butter, previously melted, with the water and wine. We beat with some rods and add, little by little, the flour and a pinch of salt. We remove with a wooden spoon or a silicone tongue while we can.
2. When the dough is too thick, we move to the counter and knead. We stop adding flour as soon as it stops sticking to the hands and the work surface. Wrap with cling film and let rest for an hour.

While the dough is resting, prepare the filling.

1. With a very sharp knife , peel the garlic cloves and chop them on a board . Also peel the onion and chop finely. Clean the mushrooms with a clean, damp cloth and chop finely.
2. Heat the extra virgin olive oil in a frying pan and, over medium heat, sauté the chopped garlic and onion for 5 minutes. Add the chopped mushrooms and cook again for 10 more minutes, covering the pan so they cook faster.
3. Next we water with the wine and raise the heat so that the alcohol evaporates before incorporating the cream cheese and the chopped blue cheese. Stir and cook over low heat until the filling is juicy, but without juices. Season to taste and let cool before assembling the empanadas.

Assembling and cooking the empanadas

1. On a clean work surface and with the help of a rolling pin , we spread the dough trying to make it thin. We don't need to sprinkle flour as it's quite greasy and won't stick to the counter.
2. With the medium mold for empanadillas , we cut circles of dough. Turn the mold over and place a circle of dough on top, place a teaspoon of filling in the center, moisten the rim with water and close the mold, squeezing well. 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 cuts can be stretched again, but it is convenient to let them rest for a while so that they stretch easily without shrinking.
4. We beat an egg, brush all the dumplings and cook in the oven, preheated to 200ºC, with heat above and below, for 16-18 minutes or until golden brown. Remove and let rest for a few minutes before serving.

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

With the Magimix Cook Expert

We can also make these mushroom and blue cheese dumplings 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 an hour.
2. Meanwhile we prepare the filling using the EXPERT program.
3. Place the garlic, the quartered onion and the mushrooms in the stainless steel pot and program 10 seconds/speed 6. Check the point and repeat if you want it to be more finely chopped.
4. Add the extra virgin olive oil and program 15 minutes/speed 1A/100ºC. Add the wine through the jar and program 2 minutes/speed 1A/115ºC, without lid.
5. Finally add the two cheeses and program 5 minutes/speed 3/100ºC. The filling has to be juicy, but without juices. If this were not the case, we program a few more minutes with the same parameters. Season to taste and let cool before assembling the empanadillas.