Mushroom Empanadas

Because I have been using a fabulous cast iron skillet to make these empanadas...Before today's recipe I have a great giveaway for you! 

This giveaway is for a lodge chef's pre-seasoned cast iron skillet! It's perfect for making virtually anything from bacon and eggs to grilled sandwiches, pan-fried fish, and fabulous cornbread

Lodge's preseasoning process penetrates the metal's pores thoroughly and uniformly, so it looks and performs better than traditional home seasoning. You still get the even heating, superior heat retention, and inherently stick-resistant finish that has made cast iron cookware a favorite of professional chefs. Oven-safe. Made in the USA

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I am continuing on with Empanada week. I have been cooking them all week in my Lodge cast iron skillet! Today I am bringing you a savory Empanada. These babies are full of smoked Gouda, sauteed mushrooms and sweet onion. Held together with crispy fried dough it is a real treat!

Gluten-free Smoked Gouda, Mushroom and Onion Empanadas

Pastry:

1 1/2 cups better batter gluten free flour

1 pinch of salt

3 tablespoons sugar

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

1 large egg yolk, lightly beaten

1/4 cup ice water

Filling:

8 ounces baby bella mushrooms, chopped

1/4 cup chopped sweet onion

1 tbsp olive oil

1 tsp garlic

4 ounces smoked gouda sliced

Place flour, salt and sugar in the bowl of a mixer. 

Add the butter and cut in with a paddle until it resembles wet clumpy sand. Add the egg yolk and mix until incorporated. Add the water in a slow drizzle until it comes together in a ball. 

Place the ball of dough on plastic wrap. 

Flatten the dough into a disk, and then wrap the dough tightly and store in the refrigerator for at least 1 hour before using, or overnight until ready to use. The dough can also be frozen.

Roll out the dough.

Use a 4 inch cutter, you should have about 1 dozen disks. Place on parchment paper or silicone baking mat to ready for filling.

In a skillet add olive oil, mushrooms, garlic, and onion. 

Saute for about 5-8 minutes until the mushrooms are soft and yummy. Feel free to do a taste test. 

Scoop about 1 tsp of the mushroom mixture and slice of smoked gouda on to the dough.

Seal your empanadas and use a fork to crimp them closed.

Add some canola oil to a skillet and cook over medium heat until golden brown. 

Serve!