Homestyle Vegetarian Cooking: Vegetarian Empanada

These empanadas had a soft and flaky crust, stuffed with vegetables and mushrooms. They were very tasty and filling. By the way,I used an empanada mold but you don't have to, you can use a round cutter then use fork to seal the edges.

Ingredients

Dough

5 cups bread flour

2 teaspoons salt

3 tablespoon sugar

2 sticks (18 tablespoons) butter, diced, chilled

3/4 cup cold water

3 egg yolks

Filling

2 (3.5 oz) packages shiitake mushroom, diced

1 cup diced red onion

2 red bell peppers, diced

4 medium size red potatoes, diced

3 cloves garlic, minced

2 tablespoons olive oil

2 celery stalks, diced

2 cups frozen carrots and peas

1 (14.5 oz) can cream of mushroom soup

2 tablespoons flour dissolve in 2 tablespoons water (thickener)

2 tablespoons brags amino

salt to taste

Egg wash: 1 egg and 1 tablespoon water

Direction

1. Dough. Place all dry ingredients in a food processor and pulse 3 times. Add in butter and pulse until well blended. Whisk the egg yolks with 3/4 cups water. Add in egg and water mixture into the flour mixture, a little at a time until the dough starts to come together smoothly. Take the dough out and knead it 3-4 times. Place the dough in a bowl, cover, and chill for about an hour.

2. Filling. Saute onions and garlic in olive oil until translucent. Stir in red potatoes, bell peppers, celery, and mushrooms for 3 minutes. Stir in carrots and peas and cook for a minute. Add in cream of mushroom soup, brags amino, and salt. Cook until the vegetables are tender. Stir in water and flour mixture. Let it simmer for another minute. Let cool.

3. To make the empanada, turn dough out onto a floured surface, and roll into desired thickness. Using the back side of an empanada mold, cut out some round dough.

5. Place the round cut out dough on the empanada mold, fill the center with the filling, brush the edges with beaten eggs, then close the mold to seal the edges.