Mushroom Empanadas
Ingredients
- 1 package empanada dough
- 2 tablespoons vegetable oil
- 2 cups assorted mushrooms, finely chopped
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 small stalk celery, finely chopped
- 2 tablespoons tomato paste
- ¾ teaspoon salt
- Freshly ground pepper
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- 1 egg, beaten with 3 tablespoons water
- Chimichurri or cilantro hot sauce
Notes
Makes 12 Savory mushrooms encased in flaky pastry make a tasty snack that can be served warm or room temp.
