Delicious empanadas filled with seared enoki mushrooms, fresh veggies, and a flavorful Malbec red wine sauce, served with a homemade chimichurri. Perfectly buttery dough encases this savory filling, making them an irresistible dish.
1: Heat a cast iron pan over medium heat with 1-2 tbsp oil for 2-3 minutes.
2: Add shallots and carrots with some salt and pepper, and cook down for 3-4 minutes.
3: Add garlic and cook for another 1 minute.
4: Remove veggies from the pan and add enoki mushrooms flat side down.
5: Sear mushrooms on both sides for 3-4 minutes.
6: Add cooked veggies back into the pan along with tomato paste and fresh thyme, and cook down for 1-2 minutes.
7: Pour in red wine and allow to reduce for 2-3 minutes.
8: Pour in vegetable stock and continue to reduce for another 2-3 minutes.
9: In a bowl, whisk together all empanada ingredients.
10: In a food processor, blend flour, butter, and salt for 1 minute.
11: With the food processor running, drizzle in water and oil until fully combined.
12: Process until a dough ball forms.
13: Roll dough out into a 1/2-inch sheet and cut 4- to 5-inch circles.
14: Place about 2-3 tbsp of the mushroom mixture in the middle of each circle.
15: Fold over, press sides together at the ends, then crimp and roll the sides to form the empanada.
16: Bake in a 450°F oven for 45 minutes and serve with chimichurri.
