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Mushroom Empanadas

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Mushroom Empanadas

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Ingredients

Adjust Servings:
Mushroom, Silverbeet and Bechamel Empanada
1 leeks diced (white part only)
1 garlic clove
500 grams Swiss brown mushrooms
1 silverbeet white stem diced, green leaves roughly sliced
500 millilitres Beschamel sauce see recipe below
125 grams manchego cheese
Salt & pepper to taste
Beschamel Sauce
50 grams Butter
50 grams Flour
500 millilitres Milk
1 pinch nutmeg
125 grams grated manchego cheese
salt to taste
Features:
  • Vegetarian
  • 70 min
  • Serves 20
  • Medium

Ingredients

  • Mushroom, Silverbeet and Bechamel Empanada

  • Beschamel Sauce

Directions

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Empanadas are stuffed pastries that are hugely popular in South America. The filling can be anything from beef and chicken to vegetarian or vegan-friendly choices of cheese and mushrooms. This mushroom empanadas recipe has an Argentinian flair to it as it’s provided by Chef Stephen Clark, who runs the kitchen of  a great Argentinian restaurant in Melbourne.

How to Make the Bechamel Sauce

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook, until the mixture turns a light, golden sandy color, about 5 minutes.

Add the milk to the mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 – 20 minutes, stirring constantly, then add the manchego cheese and continue to stir until all melted. Season with salt and nutmeg, and set aside until ready to use.

How to Make the Empanada Filling

Sweat leeks and minced garlic in butter and oil for 10 minutes then set aside. Roast mushrooms on a baking tray in oven at 225 degrees for about 10 minutes with butter, salt and pepper.

Meanwhile cook out diced silver beet until soft, add chopped green leaves until wilted. Add the leek and garlic mixture, and then the roasted mushrooms chopped roughly.

Drain excess liquid, if any. Stir in Bechamel sauce and add salt and pepper to taste. See Empanada Dough recipe for assembly and frying methods.

Stephen Clark

San Telmo Restaurant, specialising in Argentinian cuisine, is lead by Head Chef, Stephen Clark. Chef Clark brings an amazing depth of skill and knowledge to his role at the head of San Telmo’s kitchen. Having previously worked under Sam Steck of Heart Attack & Vine in Carlton and Zeb Gilbert of the 2 Hatted Wasabi in Noosa, he has been instilled with an ethos of cooking simply and with respect for the ingredient. Beginning as Sous Chef at San Telmo in 2015, he fully understands what it takes to keep a restaurant running smoothly and to provide supreme customer service.

Taking inspiration from his travels through Argentina, the ethos for San Telmo’s menu is something that Stephen has always valued “Designing our menu to be shared brings something to the table that can’t be conveyed with words. It is simply a feeling of unity and warmth”.

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