Mushroom and blue cheese dumplings

One of the great classics of our cuisine, and that of many other countries, is the empanadilla. Versatile to the point of being enough, both in the dough, which can be made in many ways depending on the liquid and fat chosen, and in the filling, which allows for an infinite number of variations and can be adapted to each person's taste... or to what you have in the fridge (it's a great recipe for using up leftovers).

Making the dough at home is a piece of cake, so we encourage you to leave aside the wafers from the supermarket, even if it's just to try it. Four ingredients and just over two minutes is all it takes. While it rests, there's time to prepare the filling and you're all set. We insist because there's no comparison between homemade dough and industrial dough. Once you've tried it, you won't look back. My word.

And what can we say about the filling? We think the combination of mushrooms and blue cheese is amazing because the flavours and textures complement each other perfectly. Don't think that because it's not mushroom season you won't be able to make it. Nothing could be further from the truth. Common mushrooms and button mushrooms are available all year round, fresh, in the markets and you can also make it with dried mushrooms. So take note of everything and get going right away.

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

Ingredients (For 20 units)

For the dough:

• 110 g of lard*
• 60 g of water
• 50 g 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 dry white wine
• 40 g of spreadable cream cheese
• 40 g of blue cheese
• Salt
• Ground black pepper
• 1 egg

Elaboration

Dough and filling

1. In a deep bowl, mix the previously melted butter with the water and wine. Beat with a whisk and gradually add the flour and a pinch of salt. Stir with a wooden spoon or silicone spatula as much as possible.
2. When the dough is too thick, move it to the counter and knead it. Stop adding flour as soon as it stops sticking to your hands and the work surface. Wrap it in cling film and let it rest for an hour.

While the dough rests, we prepare the filling.

1. Using a sharp knife , peel the garlic cloves and chop them on a board . Peel the onion and chop it finely. Clean the mushrooms with a clean, damp cloth and chop them finely.
2. Heat the extra virgin olive oil in a frying pan and, over a 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 that they cook more quickly.
3. Next, add the wine and turn up the heat to allow the alcohol to evaporate before adding the cream cheese and chopped blue cheese. Stir and let it cook over a low heat until the filling is moist, but not dripping. Season to taste and let it cool before assembling the empanadillas.

Assembly and cooking of the empanadas

1. On a clean work surface and using a rolling pin , roll out the dough making sure it is thin. You don't need to sprinkle flour on it as it is quite greasy and won't stick to the work surface.
2. Using the medium empanada mould , cut out circles of dough. Turn the mould upside down and place a circle of dough on top, place a teaspoon of filling in the centre, moisten the rim with water and close the mould, pressing it tightly. Remove the formed empanada and place it on a baking tray covered with greaseproof paper.
3. We continue in this way until we have finished all the dough circles. The scraps can be stretched again, but it is best to let them rest for a while so that they can stretch easily without shrinking.
4. Beat an egg, brush all the empanadas and bake in the oven, preheated to 200ºC, with heat from above and below, for 16-18 minutes or until golden. Remove and let rest for a few minutes before serving.

De Buyer baking tray , Color Lab Revol porcelain cup , 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 cling film and let it rest for one hour.
2. Meanwhile we 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 to 10 seconds/speed 6. Check the doneness and repeat if you want it to be more finely chopped.
4. Add the extra virgin olive oil and set the time to 15 minutes/speed 1A/100ºC. Add the wine through the nozzle and set the time to 2 minutes/speed 1A/115ºC, without the lid.
5. Finally, add the two cheeses and set the cooking time to 5 minutes/speed 3/100ºC. The filling should be moist, but not dripping. If this is not the case, set the cooking time to a few more minutes with the same parameters. Season to taste and allow to cool before assembling the empanadas.