EMPANADAS WITH MUSHROOMS

Ingredients

For the dough:

500 g Extra white flour type 400
250 g milk
2 tablespoons sugar
½ yeast
1 egg
3 tablespoons olive oil
salt to taste

For the filling:

1 tablespoon Extra white flower type 400
2 tablespoons butter
1 medium onion
500 g fresh mushrooms
200 ml water
1 tablespoon dried basi
1 tablespoon mixed dried vegetables
salt and ground black pepper
1 egg for coating

4-6

60

PREPARATION

In a deep bowl, mix the flour, sugar, salt, baking powder and yeast. Then add the milk, yogurt, egg and oil. Knead a soft dough. Melt the butter in a pan on the fire, add the onion to fry, then add the mushrooms. Fry everything for about 5-7 minutes. Add 1 tablespoon of starch, water and spices. Mix and cook until a thick mixture is obtained. With a rolling pin spread out a crust and extract small circles with the use of a small plate. Put the filling on one half of the circles, then overlap with the other half. Using a fork, press the ends of the resulting crescents. Each empanada is coated with egg. Bake at 170° C for 20-25 minutes.

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