And since our garden is still filled with these...
...I decided to make these:
Mushroom and Spelt Empanadas
For the dough:
- 3 c semi-sifted spelt flour or whole wheat pastry flour (not the the dry, coarse type of ww flour, but the kind that resembles all purpose flour in texture) - or you can just use regular all purpose flour.
- 1/2 tsp salt
- 1/4 c vegan margarine
- 1/2 c cold water
- 1 tsp egg replacer
- 1 tsp vinegar
Wrap the dough in plastic wrap (I know, not very ecological... but I have yet to find a better alternative?), and refrigerate for at least 30 minutes. If you are really in a hurry, place in the freezer for about 15 minutes.
For the filling:
- 1 tbsp vegetable oil
- 2 c wild mushrooms or button mushrooms, cleaned and trimmed
- 1 large bunch collards or other greens
- 1/2 c spelt berries
- 1/2 c Puy lentils or brown lentils
- 1-3 c weak vegetable broth*
- 1 tsp dried thyme or 1 tbsp fresh thyme
- pinch of white pepper
- salt or soy sauce and freshly ground black pepper, to taste
Heat the oil in a large skillet or a wokpan. Chop the mushrooms and greens, and fry until the liquid of the mushrooms has evaporated and the grens are wilted.
Combine the lentil-spelt mixture (draining any excess liquid) with the mushroom mixture, and mix in the thyme, white pepper, and salt/soy sauce and black pepper to taste.
To assemble the empanadas:
Preheat the oven to 200 C (400 F).
On a floured surface, roll the dough out to a thickness of 1/2 cm/1/8 inch. With a round pastry cutter or a bowl, cut into circles of about 15 cm/6 inches in diameter. Place about 1 to 1-1/2 tablespoons of filling on to each circle.
If you own a fancy pastry cutter like my mom ;), place the circle on the reverse side of the pastry cutter, and press firmly to seal. Alternatively, fold in half, and seal the edges with the tip of a fork or with your fingers.
Brush the empanadas with some plain, non-dairy milk or melted vegan margarine, if desired.
Bake in the preheated oven for 10 minutes. Reduce the heat to 175 C (350 F) and continue baking until the crust is light brown.
Serve with sweet chili dipping sauce or other spicy sauce. :)
*Feel free to play around with the spices. When using "delicate" mushrooms like chanterelles, I like to keep the spices quite simple; but if you're using regular button mushrooms, you could try adding some red pepper flakes, good curry powder, or different herbs.
Never mind my excessive use of flour - you REALLY won't need this much (I just managed to slice the bottom of the flour bag by accident). :D
I'm not the only one recycling baking paper - am I? I just used this to bake the first batch of empanadas - which I forgot to photograph before baking - so it's really not as dirty as it looks. ;)
Have a great day! :)