Spicy Green Chile Mushroom Pastries

Spicy Green Chile Mushroom Pastries

Savory mushrooms and vibrant green chiles come together in this delectable vegetarian empanada filling. Whether you prefer mild or spicy chiles, these empanadas will certainly satisfy!

Yields: 8 Large Empanadas

Difficulty: Medium

Total Time: 1 Hour 45 Minutes (Including Chilling and Cooling Time)

Active Time: 45 Minutes

Ingredients

For the dough:

• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon kosher salt
• 10 tablespoons cold unsalted butter (1 1/4 sticks), diced
• 1 large egg
• 1/2 cup ice water
• 1 tablespoon distilled white vinegar

For the filling:

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, diced
• Kosher salt
• 2 garlic cloves, minced
• 1 pound mushrooms, sliced
• 1 (4-ounce) can diced mild or hot roasted green chiles, drained
• 1/4 cup vegetable or chicken broth or dry white wine
• 2 cups shredded Monterey jack cheese

Instructions

1. Prepare the Dough:
2. In a food processor, combine the flour and salt. Pulse to mix.
3. Add the butter and process until the size of small peas.
4. In a small bowl, whisk together the eggs, water, and vinegar. Add to the flour mixture and pulse to combine.
5. Transfer the dough onto a work surface and press into a disk. Wrap with plastic wrap and refrigerate for about 1 hour.
6. Create the Filling:
7. In a large skillet over medium heat, warm the olive oil. Add the onion and a sprinkle of salt and cook for 10 minutes, until golden and caramelized.
8. Add the garlic and cook for 30 seconds.
9. Add the mushrooms and cook for 5 minutes as they start to brown.
10. Add the green chiles, followed by deglazing the pan with the broth. Simmer for 5 minutes until flavors are well combined. Allow to cool completely before using.
11. Assemble the Empanadas:
12. Heat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
13. Divide the dough into 8 pieces (or 10-12 for smaller empanadas).
14. On a lightly floured surface, roll each piece into a round about 6-inches in diameter and 1/8-inch thick.
15. Brush the edge of half of each round with the egg wash. Place about 1/4 cup of filling (adjust based on size) and some cheese onto the dough.
16. Fold the dough in half to create a half-moon shape and press the edges together. Use a fork to crimp the edges.
17. Place on the baking sheets with some space between each empanada. Prick the tops with a fork to vent steam. Brush the tops lightly with egg wash.
18. Bake the Empanadas:
19. Bake until golden brown, about 20 minutes. Serve hot or warm.

Insights

• Roasted green chiles add an irresistible depth of flavor to the empanada filling. Use mild or hot according to preference.
• This dough recipe yields a flaky, golden brown crust that envelopes the flavorful filling quite beautifully.
• You can prepare the filling ahead of time to save time. Just store it in the refrigerator until you're ready to assemble the empanadas.
• These mushroom green chile empanadas pair well with Mexican rice, black beans, or a cooling avocado salsa. Enjoy!

You can adjust the recipe for smaller empanadas by dividing the dough into 10-12 pieces instead of 8. The roasted green chiles not only add flavor but also give the filling a depth that is simply irresistible. The dough recipe ensures a flaky, golden crust that complements the filling elegantly. Store the filling in the refrigerator if you prepare it ahead of time to save time during assembly. To complement these mushroom green chile empanadas, you might consider serving them with Mexican rice, black beans, or a refreshing avocado salsa.

Read also: