Mushroom and Goat Cheese Empanadas
Featured in the Honolulu Star-Advertiser on May 1, 2013.
2 1/2 tablespoons olive oil
1 medium onion, finely chopped
2 containers of white mushrooms, stems removed and diced
2 large garlic cloves, minced
Salt and pepper to taste
2 tablespoons sundried tomatoes (in oil), minced
4 ounces goat cheese, crumbled
2 7.5-ounce packages of refrigerated buttermilk biscuits (not layered variety)
Cornmeal for rolling
1 egg for egg wash
Preheat oven to 450°F. Heat oil in a large skillet over medium high heat. Saute onions until golden, 2-3 minutes. Add mushrooms and cook for about 5 minutes. Stir in garlic, salt and pepper. Transfer to a medium bowl; let cool. Stir in sundried tomatoes and goat cheese; set aside. On cornmeal-coated surface, roll biscuits into 5-inch rounds. In the center of each round, place 2 tablespoons of the mushroom filling, making sure to leave a 1/2 inch border. Fold in half and crimp edges with a fork. Place on cookie sheets lined with parchment paper and brush with egg wash. Bake for 15-20 minutes or until golden brown and crisp. Makes 20 servings.
Approximate Nutrient Analysis per serving (not including salt to taste and assumes 16 oz mushrooms):
130 calories, 5 g fat, 2 g saturated fat, 15 mg cholesterol, 220 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein