Empanadas with mushrooms, fillet of beef, and kabanos

Name: Empanadas with mushrooms, fillet of beef, and kabanos - Luminita P.
Ingredients: For the dough: 300 g flour 200 g butter 0 teaspoon salt 2 eggs For the filling: 200 g champignon mushrooms 50 g fillet mignon 100 g kabanos sausages One carrot One clove of garlic Feta cheese Oil Fres; pepper 2 teaspoons hot sauce For brushing: One egg and paprika

Appetizers - Empanadas with mushrooms, fillet of beef, and kabanos by Luminita P. - Recipia

Mushroom, filet mignon, and cabanos empanadas: A culinary journey in every bite Total time: 1 hour Preparation time: 30 minutes Baking time: 20 minutes Number of servings: 6-8 empanadas When it comes to delicious dishes, empanadas are certainly among the most appreciated, with a long history and versatility that allows them to be filled with a variety of ingredients. These delights are perfect for parties, festive meals, or simply to indulge yourself on a quiet evening at home. Using a savory combination of mushrooms, filet mignon, and cabanos sausages, this recipe will bring a smile to your face with every bite. Ingredients: *For the dough:* - 300 g flour - 200 g cold butter (cut into cubes) - 1 teaspoon salt - 2 eggs *For the filling:* - 200 g champignon mushrooms (fresh, finely chopped) - 50 g filet mignon (sliced thinly) - 100 g cabanos sausages (diced) - 1 carrot (grated or finely chopped) - 1 garlic clove (finely chopped) - 100 g Feta cheese (crumbled) - Oil (for sautéing) - Fresh parsley (finely chopped) - Salt and pepper (to taste) - 2 teaspoons Iutel sauce (for extra flavor) *For brushing:* - 1 egg (beaten) - Sweet paprika (for decoration) Preparation: 1. Preparing the dough: Start by mixing the flour with the salt in a large bowl. Add the cold butter cut into cubes and, using your fingers, incorporate it into the flour until you achieve a breadcrumb-like texture. This step is essential, as the cold butter will make the dough flaky and tender. 2. Adding the eggs: Add the two eggs to the flour and butter mixture. Mix well until the ingredients combine. Use your hands to knead the dough until it becomes non-sticky. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it. 3. Chilling the dough: Form a ball from the dough and wrap it in plastic wrap. Place it in the refrigerator for about 30 minutes. This step will help firm up the butter, resulting in a better texture for the empanadas. 4. Preparing the filling: In a skillet, add a little oil and sauté the grated carrot and mushrooms for 5-7 minutes until they become soft. Add the slices of filet mignon and diced cabanos sausages, continuing to cook until the meat is well done. Season with salt, pepper, and chopped garlic. Once the filling is ready, remove the skillet from the heat, add the Feta cheese and chopped fresh parsley. Mix well to combine the flavors. 5. Forming the empanadas: Preheat the oven to 180 degrees Celsius. Roll out the dough on a floured surface until it reaches a thickness of about 2-3 mm. Use a bowl or a cutter to cut circles from the dough. On each circle, place a spoonful of the prepared filling, add a little Feta cheese on top for extra flavor, then fold the circle in half. 6. Sealing the empanadas: Moisten the edges with beaten egg to seal them better. Gently press the edges with a fork to ensure they are well sealed. Place the empanadas on a baking sheet lined with parchment paper. 7. Baking: Brush each empanada with beaten egg and sprinkle a little sweet paprika on top for an attractive appearance. Bake them in the oven for 20 minutes or until they become golden and crispy. Serving: These mushroom, filet mignon, and cabanos empanadas are delicious served warm, alongside Iutel sauce, which will add a spicy and savory note. You can also try serving them with a fresh green salad or a side of grilled vegetables for a balanced lunch or dinner. Helpful tips: - You can experiment with different types of mushrooms or substitute the filet mignon with chicken or turkey, depending on your preferences. - If you like spicier empanadas, you can add a few slices of chili pepper to the filling. - These empanadas can be frozen before baking; just make sure to seal them well so they don't dry out. Nutritional information: Each empanada has approximately 300 calories, depending on the size and exact ingredients used. They are a good source of protein due to the meat and cheese, while the mushrooms add fiber and antioxidants. Frequently asked questions: - Can I use other types of meat? Of course! You can try ground beef, chicken, or even vegetables for a vegetarian option. - What can I use instead of butter? You can try margarine or coconut oil for a vegan option, but the texture will be slightly different. - How can I store leftover empanadas? You can store baked empanadas in an airtight container in the refrigerator for 2-3 days or freeze them for later. So, don’t wait any longer! Gather the ingredients and treat yourself to these homemade empanadas, perfectly crispy and full of flavors, that will surely win over any food lover. Enjoy!

Empanadas with mushrooms, fillet of beef, and kabanos

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