CHEESE
& MUSHROOM

 PREPARATION TIME: 20 MINUTES

 COOKING TIME: 30 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of classic dough

FILLING

200 g (7 oz) Saint- Paulin, rind removed, or Havarti cheese

300 g (10½ oz) mozzarella cheese

250 g (9 oz) Comté or gruyère cheese

salt, black pepper

150 g (5½ oz) oyster mushrooms

150 g (5½ oz) chanterelle or other mushrooms of choice

150 g (5½ oz) flat or button mushrooms

2 French shallots, sliced olive oil

1 garlic clove, sliced 200 ml (7 fl oz) dry white wine

GLAZE

3 egg yolks, beaten

FILLING

Cut the Saint-Paulin and mozzarella into small cubes and grate the Comté. Combine the cheeses and season with salt and pepper.

Wipe and dice the mushrooms. Sauté the shallot in a large frying pan with a little oil over medium heat for 4 minutes without browning. Increase the heat to high. Add the garlic, then the mushroom, and sauté for 5 minutes. Pour in the wine and boil, stirring, for 30 seconds to deglaze the pan, then lower heat and allow the liquid to reduce. Season with salt and pepper. Cool, then combine with the cheese mixture.

ASSEMBLY

Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form the cheese and mushroom filling into balls and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving.