Mushroom-Spinach Empanadas - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Mushroom-Spinach Empanadas (/showthread.php?tid=71716) |
Mushroom-Spinach Empanadas - Gourmet_Mom - 12-14-2008 A new member, I hope I have your "name" right, cncw requested this recipe. Mushroom-Spinach Empanadas with Hazelnut Romesco Sauce Makes about 30 empanadas, 1 1/2 cups sauce; Total time: 1 hour For the Empanadas- 1 1/4 cups chopped button mushrooms 1/3 cup minced onion 1/4 cup bulk Italian sausage, optional (2 oz) 1 T olive oil 1/4 cup dry sherry or Marsala 1 cup chopped fresh spinach 1 T chopped fresh thyme 1/2 t lemon juice Salt and pepper to taste 1/2 cup feta with herbs, crumbled 1 pkg. pie dough, purchased (15 oz) 1 egg yolk 1 T water For the Romesco Sauce- 1/3 cup whole hazelnuts or almonds, toasted 1 T sugar 1 clove garlic 1 jar roasted red peppers, drained (12 oz) 2 T fresh parsley leaves 1 T red wine vinegar salt and red pepper flakes to taste Preheat oven to 400 degrees; line a baking sheet with parchment paper. Saute mushrooms, onion, and sausage in oil in a large nonstick skillet ovr medium-high heat. Cook until onion is soft and mushrooms begin to brown, about 5 minutes, breaking up sausage into small pieces with a spoon. Deglaze with sherry, simmer until nearly evaporated, thin stir in spinach, thyme, lemon juice, salt, and pepper. Cook just until spinach wilts, transfer to a bowl, and cool to room temperature; stir in feta. Unroll 1 sheet of pie dough onto work surface, and cut out circles using a 3-inch round cutter. Place 1 tsp. filling on each round, fold in half, and pinch to seal. Arrange on prepared baking sheet, then crimp sealed edge with a fork; repeat with remaining dough and filling, rerolling scraps once. Blend egg yolk with water and brush on empanadas. Bake until crust is golden, 15-18 minutes. Pulse hazelnuts, sugar, and garlic in a food processor until nuts are fine but not oily. Add remaining ingredients; process until pureed. "The empanadas can be made a day in advance-or frozen for up to 1 week! Thaw them for 15 miutes, then brush with egg wash just before they go into the oven. The romesco sauce can be made up to 2 days ahead." Source Cuisine at Home, December 2008, page 50 I don't know how I messed this one. It's going on the To Try very soon list! Thanks for bringing this to my attention cncw! I hope you'll join us often. Re: Mushroom-Spinach Empanadas - farnfam - 12-14-2008 MMMmm, this looks very up our alley. Thanks for posting Daph. Re: Mushroom-Spinach Empanadas - Gourmet_Mom - 12-14-2008 Like I said Cis, I TOTALLY missed this in the latest issue. I'm going to make sure to look CLOSELY at the last page from now on. It is no longer a cocktail or fancy dessert. This is so doable in the VERY near future! It was a pleasure to type it up. Again, thanks newbie! I would have TOTALLY missed this one! Re: Mushroom-Spinach Empanadas - cjs - 12-15-2008 I missed it too - get some mushrooms and I'm good to go with it too. Re: Mushroom-Spinach Empanadas - Trixxee - 12-15-2008 This really does sound good. Another thing I've haven't attempted in all my years of cooking - any kind of empanadas. |