Vegetarian Argentinian Empanadas

These delightful vegetarian empanadas are a twist on the classic Argentinian dish, filled with a savory mixture of mushrooms, spinach, and spices. Perfect as an appetizer, they are sure to impress with their flaky crust and rich flavors.

Steps

1. In a bowl, mix the flour and salt for the dough. 2. Add the cold butter and mix until the mixture resembles coarse crumbs. 3. Gradually add cold water, mixing until the dough comes together. Wrap in plastic and chill for 30 minutes. 4. In a pan, heat olive oil over medium heat. Sauté the onion and garlic until translucent. 5. Add mushrooms and spinach, cooking until softened. Season with cumin, paprika, salt, and pepper. Set aside to cool. 6. Preheat the oven to 375°F (190°C). 7. Roll out the dough on a floured surface and cut into circles (about 4 inches in diameter). 8. Place a spoonful of filling in the center of each circle. Fold over and crimp the edges to seal. 9. Place on a baking sheet and bake for 25-30 minutes until golden brown. 10. Serve warm with chimichurri sauce or your favorite dipping sauce.

For the Dough: - 1 cup all-purpose flour - 1/4 tsp salt - 1/4 cup unsalted butter, cold and cubed - 3-4 tbsp cold water For the Filling: - 1/2 cup mushrooms, finely chopped - 1/2 cup fresh spinach, chopped - 1/4 onion, finely chopped - 1 clove garlic, minced - 1/4 tsp cumin - 1/4 tsp paprika - Salt and pepper to taste - 1 tbsp olive oil