Rustic Mushroom and Corn Empanadas

The Daring Cooks September 2012 Challenge was Empanada Gallega! Yet another delightful recipe from the ever creative Daring Bakers!!! I made a vegetarian version, though not in pie form. I made individual Mushroom Corn Empanadas with caramelized onions. Oh, they were really good, kept well in the refrigerator for a few days and also warmed beautifully in the microwave later.

Ingredients for the filling:
2 large onions, sliced
1 tsp cumin seeds
4 cups mushrooms, sliced
1 cup sweet corn kernels, blanched
2 tbsp olive oil
1/2 cup cheese, shredded
Salt to taste

Method:

1. Heat the oil in the pan, add the cumin, then the sliced onions with a large pinch of salt.
2. Cook on a medium heat until the begin to caremalize.
3. Continue to cook on a low heat stirring occasionally until the oil begins to separate.
4. Turn out onto a dish.
5. Add another tablespoon of oil to the pan, add the mushroom, cook on a high heat until they are fried, and retain no water. 
6. Turn out on top of the onions. Add the blanched corn with salt to taste, mix with your hands and allow to cool completely.
7. Add the cheese to the filling and follow the Empanada recipe for the filling the pie.

Post Script: Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

Vegan Substitute: Replace the cheese in this recipe with non dairy alternative if desired.

Like this recipe. Tried it. Leave me a comment:) 

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