Sweet Lorraine's wild mushroom, goat cheese and walnut empanada - Dallas News | myFOXdfw.com

Get this recipe courtesy of Sweet Lorraine's. Learn more about www.sweetlorraines.com.

Ingredients:
2 tbsp extra virgin olive oil
3 cups roughly chopped wild mushrooms
3 tbsp fresh  garlic ,finely minced
1/2 cup shallots or sweet onion, finely minced
1/4 tsp smoked paprika
1 tbsp chopped mixed herbs (parsley,rosemary, basil, thyme, oregano)
1/2  cup toasted walnuts, chopped small
4 oz. goat cheese,crumbled
1 tbsp chopped chives or green onions (green part only)
Salt and pepper too taste

Method:
Heat large saute pan. Add extra virgin olive oil, saute shallots until soft, add garlic and continue to saute over low heat until lightly golden. Add mushrooms and saute until tender. Add paprika and herbs saute to toss- cool but only to room temperature. Combine cheese and walnuts, add mushroom mix thoroughly combine. Cool.

Vegetarian "Picadillo" filling

Ingredients:
1/4 cup olive oil
1/2 cup white onion, diced
1 tsp fresh garlic, finely chopped
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp ground cinnamon
pinch ground nutmeg
1/2# veggie beef substitute (you can use patties, or reconstitute veg soy protein to equal approx. 1/2#)
2 tbsp tomato paste
1/2 cup roasted tomatoes or canned plum tomatoes
1/4 cup golden raisins
1 tbsp capers
2 tbsp pitted green olives, chopped

Heat olive oil in large saute pan til hot, add onions and saute over med heat until softened add garlic and toss with oil and onion mixture, add all remaining ingredients lower heat to low and stir ingredients until combined. Cover and simmer for approx 30 minutes until flavors have combines- remove from heat and add salt & pepper to taste. Let cool before making empanadas.

Empanada Dough

Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick unsalted butter, cut into small pieces and chilled
2 large eggs, lightly beaten
1/4 cup dry white wine
1 teaspoon white vinegar

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.

On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.

Preheat the oven to 350°. Beat 1 egg with 1 tablespoon of milk. Evenly space the uncooked empanadas on 2 baking sheets lined with parchment paper and brush with the egg wash. Bake in the upper and lower thirds of the oven for about 25 minutes, until golden brown.