Empanadas de champiñones y queso or mushroom cheese empanadas

Empanadas are great appetizers, they can be made in advance and baked right before serving, the fillings can be customized easily, and they look great. Also on a cold rainy afternoon there is nothing better than a nice cup of hot coffee and a warm empanada, I always keep either the homemade discs or store bought one in the freezer so that I can make them quickly for afternoon snacks.

Ingredients

15 medium size or 25 small empanada discs (use homemade empanada dough for baking or store bought)

2 tbs butter

2 ½ cups sliced mushrooms

2 cups sliced shallots

½ cup raisins

1 tsp balsamic vinegar

½ cup grated fontina cheese

1 egg, white and yolk separated and lightly whisked

Preparation:

1. Melt the butter over medium heat, add the mushrooms and shallots and cook for about 15 minutes or until tender.
2. Add the raisins and balsamic vinegar. Cook for another 3 minutes and remove from heat, cool down.
3. To assemble the empanadas spoon the mushroom mixture and grated cheese on the center of the empanada discs
4. Brush the edges of the empanada discs with the egg whites, this is will help them seal better and keep the filling from leaking while baking .
5. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
6. Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.
7. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
8. Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden.
9. Serve warm.

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