- Serves: 12
- Preparation: 10 minutes
- Cooks In: 30 minutes
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Ingredients
Method
Add the oil to a large frying pan over medium high heat. Once hot, add the mushies, shallots and butter. Reduce heat to medium and cook for 15 mins, stirring often.
Add the garlic & spices, stirring for 1 minute. Add the sultanas and stir to combine. Season to taste, then set aside to cool.
Add the chopped spring onions & lemon zest and stir until combined.
Line a baking tray with baking paper. Thaw the pastry sheets, setting aside in the fridge as you work, to avoid getting too soft.
Using a 12cm cookie cutter or small bowl, cut rounds of pastry.
Add a tablespoon of mushroom filling to the centre of each pastry round, then a sprinkle of cheese. Fold each round over the filling and pinch edges to seal. Using a fork or your fingers, crimp the edges. Transfer to the lined tray. Repeat with remaining rounds – you’ll get about 12 empanadas. Set aside in the fridge for 30 mins.
Preheat the airfryer to 190°C. Cut baking paper to line the airfryer basket. Beat the egg yolk & water together. In batches, lightly brush empanadas with egg wash.
Place the baking paper in the airfryer, then spray lightly with vegetable oil. Arrange the empanadas in a single layer, not touching, and spray again with more oil. Fry for 10 mins, remove baking paper and flip over. Fry for a further 5 mins, or until deeply golden.
Serve with chimichurri or dipping sauce of choice.
Ingredients
Directions
Add the oil to a large frying pan over medium high heat. Once hot, add the mushies, shallots and butter. Reduce heat to medium and cook for 15 mins, stirring often.
Add the garlic & spices, stirring for 1 minute. Add the sultanas and stir to combine. Season to taste, then set aside to cool.
Add the chopped spring onions & lemon zest and stir until combined.
Line a baking tray with baking paper. Thaw the pastry sheets, setting aside in the fridge as you work, to avoid getting too soft.
Using a 12cm cookie cutter or small bowl, cut rounds of pastry.
Add a tablespoon of mushroom filling to the centre of each pastry round, then a sprinkle of cheese. Fold each round over the filling and pinch edges to seal. Using a fork or your fingers, crimp the edges. Transfer to the lined tray. Repeat with remaining rounds – you’ll get about 12 empanadas. Set aside in the fridge for 30 mins.
Preheat the airfryer to 190°C. Cut baking paper to line the airfryer basket. Beat the egg yolk & water together. In batches, lightly brush empanadas with egg wash.
Place the baking paper in the airfryer, then spray lightly with vegetable oil. Arrange the empanadas in a single layer, not touching, and spray again with more oil. Fry for 10 mins, remove baking paper and flip over. Fry for a further 5 mins, or until deeply golden.
Serve with chimichurri or dipping sauce of choice.
