Broccoli and Mushroom Empanada

Ingredients

• Dough

  • ½ cup hot water (100 ml)
  • 1 cup unsalted butter, at room temperature (200 g)
  • ½ teaspoon salt (2.5 g)
  • ½ teaspoon monosodium glutamate AJI-NO-MOTO® (2 g)
  • 3 ½ cups all-purpose flour (390 g)

• Filling

  • 1 tablespoon unsalted butter (15 g)
  • ½ small onion, chopped (50 g)
  • 1 package fresh button mushrooms, sliced (200 g)
  • 2 cups broccoli (including leaves and stems), blanched and chopped (200 g)
  • 2 pinches of salt (0.8 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • 1 egg yolk, beaten (20 g)

Modo de preparo

1. Make the dough: In a bowl, combine the water, butter, salt, and AJI-NO-MOTO® and stir until the butter melts.
2. In a medium bowl, place the flour, make a well in the center, and pour in the warm water-and-butter mixture. Mix and knead for 5 minutes, or until a smooth dough forms.
3. Cover the dough with a clean kitchen towel and refrigerate for 3 hours.
4. Prepare the filling: In a medium skillet, melt the butter over high heat. Add the onion and sauté for 3 minutes, or until golden. Add the mushrooms, broccoli, and salt, and sauté for 3 more minutes, until the mushrooms soften. Remove from heat and set aside to cool.
5. Divide the dough into 7 portions and roll them out with a rolling pin to 15 cm (6 in) discs. Place the filling and mozzarella in the center, then fold into a half-moon shape, sealing the edge with a braid. Place the empanadas on a greased baking sheet, brush the tops with the beaten egg yolk, and bake in a preheated oven at 200 °C (medium heat) for 40 minutes, or until golden brown.