Empanadas with Mushrooms and Goat Cheese

The sharp flavor of goat cheese adds a surprise taste to these empanadas.
Empanada is stuffed bread or pastry backed or fried in many Latin American countries, Spain and Portugal.

Empanadas con Chanpiñones y Queso de Cabra (Spanish)

Empanadas com Cogumelos e Queijo de Cabra (Portuguese)

Makes 24

Preheat the oven to 400F (200C)

1 Tbs. (15 ml) olive oil

1/2 cup (100 g) chopped organic each: onions and red bell pepper

1 pound (455 g) organic mushrooms

1 minced garlic clove

6 ounces (175 g) (diary-free) goat cheese, crumbled

2 Tbs. (30 g) cilantro or parsley

1 tsp. (4,5 g) smoked paprika

2 sheets (gluten-free) puff pastry, thawed

1 organic egg, beaten

optional: organic lime juice 

A.  Filling:

1. Line a baking sheet with parchment paper.

2. In a skillet over medium-high heat, warm the oil.

3. Add the onions, bell pepper, and mushrooms, cook until the onions are soft, about 10 minutes.

4. Stir in the garlic for another minute.

5. Remove from the heat.

6. Add the goat cheese, cilantro/parsley and paprika.

B. Puff pastry:

1. Place a sheet on a cutting board and roll out to 14 x 16-inch (35  x 40 cm) rectangle and about 1/8-inch (3 mm) thick.

2. Prick all over with a fork.

3. Use a 4-inch (10 cm) round cutter, pouch out 12 circles. 

4. Repeat with the second sheet of puff pastry.

C. Preparation:

1. Place the filling over half the circle, leave a clear 1/4-inch (6 mm) border around the edge.

2. Brush the edge lightly with water.

3. Fold in half, use a fork to crimp the edges sealed.

4. Repeat with the remaining puff pastry.

5. Arrange on the baking sheets.

6. Brush each empanada with the beaten egg.

7. Bake until well-browned, 20-25 minutes.

8. Let them stand for 5 minutes before serving with options lime juice.

9. Refrigerate any leftovers.

Serve with organic

• refried beans (Sp. frijoles refritos; Port. feijões refritos)
• Spanish or Mexican rice (Sp. arroz español o mexicano; Port. arroz espanhol ou mexicano) 
• black beans over rice (Sp. frijoles negros con  arroz; Port. feijão preto com arroz)
• black bean soup (Sp. sopa de frijol negro; Port. sopa de feijão preto)