- 1.5kg mixed mushrooms sliced
- 1 onion finely chopped
- 2 garlic cloves
- 1 tsp chopped tarragon
- 1 tsp chopped parsley
- 160g Essential Cuisine Wild Mushroom Sauce Base
- 920ml water
- 50ml double cream
- 50ml mascarpone
- 1tsp balsamic vinegar
- 100g raisins
- 200g halloumi
- Ready rolled empanada sheets or short crust pastry
- 1 egg for egg wash
Mushroom Empanadas (perfect on-the-go food!)
Mushroom Empanadas (perfect on-the-go food!)
PREP TIME: 10 mins
COOKING TIME: 10 mins
SERVES: 10
Ingredients
Method
1. Mix the Essential Cuisine Wild Mushroom Sauce Base with the water. Bring to the boil whisking constantly and simmer for 1 minute. Add the double cream and mascarpone and remove from the heat
2. Sweat the onion and garlic. Add the mushrooms and cook until golden brown. Add the chopped herbs, vinegar and raisins then mix into the Essential Cuisine Wild Mushroom Sauce Base and leave to cool
3. When cold, place a spoon full of the mixture in the centre of either the empanada sheets or the short crust pastry
4. Top with a little halloumi cheese
5. Brush the edges with egg wash and fold over making a tight seal. Egg wash the top and bake at 180°C for 15-20 minutes
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