Mushroom Turnovers (Empanadas)
Tailor these savory pastry pockets to your own taste. You may like to add cheese, or other sautéed vegetables—go ahead.
Serves: 8Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- 1 lb. assorted mushrooms, sliced
- 4 Tbsp. butter, cut into small pieces
- 1 3⁄4 tsp. salt, divided
- 1⁄4 small lemon
- 2 tsp. chopped fresh thyme or 1⁄2 tsp. dried thyme
- 2 tsp. chopped fresh rosemary or 1⁄2 tsp. dried rosemary
- 1⁄2 cup heavy cream
- 1 package (1 lb.) premade pizza dough
- 1 large egg, beaten
- 1⁄4 cup whole milk
- Heat a heavy skillet over a high flame until very hot, then add the mushrooms to the dry pan. Toss in the butter, and allow it to melt under the mushrooms without shaking the pan (this helps them brown) for 2 to 3 minutes.
- Add 1⁄4 teaspoon salt, a squeeze of lemon, the thyme and rosemary, and stir. Add the cream to the mushrooms. Simmer 1 or 2 minutes, then set aside, covered.
- Heat oven to 350°F. Roll the dough to medium thickness (about the thickness of the cover of a hardcover book). Use an empty can or other cutter to stamp out 16 disks (5 inch diameter). Spoon 2 tablespoons mushroom filling onto the center of each disk. Moisten the edge of the disks very slightly, fold the disk to form a half-moon, and crimp shut with the tines of a fork. Combine the egg and milk, and brush this egg wash onto the tops of the turnovers. Transfer them to a baking sheet.
- Bake for 25 to 30 minutes, until plump and golden brown.