Yield 24 empanadas.
- 1¼ teaspoons sea salt
- 3 cups all purpose flour
- 3½ ounces natural lard (butter or coconut oil)
- 2/3 cup cool water
Place flour and salt into a mixing bowl. Drop in pieces of lard and break up into small pieces. Work in the flour until it resembles small crumbles. Slowly add in water and mix until dough forms. Turn dough onto a lightly floured surface and knead until smooth. Form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 onion, peeled and minced
- 6 oz. cremini mushrooms, minced
- ½ tsp. dried tarragon
- 1 tsp. fresh thyme
- 3 tbsp. white wine
- Sea salt and black pepper
- 6 ounces gouda cheese, grated
- 1 egg, lightly beaten with 1 tbsp. water
Heat oil and butter in a skillet. Add onion and sauté 1 minute. Add mushrooms, tarragon and thyme and sauté until wilted (5-7 minutes). Add wine, sea salt and black pepper and cook until wine evaporates (2-3 minutes).
Preheat oven to 375°. Roll dough as thin as possible. Cut into 3 inch circles. Place grated cheese toward the center of each circle and top with mushrooms and onions. Leave a ½ inch border around the edges of the dough. Brush egg onto the edges of the dough. Fold dough over to make a half circle and crimp edges. Press a fork onto the edges to create grooves. Lightly brush the outside of the empanada with egg/water mixture. Bake 20 minutes or until lightly browned.