Friday treat! Okay, I’ll confess that I didn’t make the dough. But seeing these dough disks in the freezer section made me think that it would be fun to make empanadas today, so I guess it evens out. I decided to go the baked route, and with a diced portobello mushroom filling.
I added chopped garlic, yellow onion and mushroom to olive oil and let cook for about five minutes. Meanwhile I thawed the dough discs, and rolled them out into a slightly larger, malleable platform. Next, the cheese. When the mushrooms were ready I added about two tablespoons of filling to each dough disk, folded them over into half-moons and crimped the edges with a fork. I put a few tablespoons of olive oil in the baking dish and let the empanadas cook for 4-5 minutes each side. The plantain was pretty simple as well, requiring only that I halve it and allow it to bake on high (500 degree) heat for about 5 minutes each side.
This was one tasty dinner! I’m glad I went the baked option, which was more a convenience issue than anything, as the empanadas and plantains tasted just as yummy as if fried. Don’t think it’s just the public health-er in me. I speak the truth.
